I’m hungry. Would you make me a crêpe? If I were a crêpe, what would you fill me with? What sort of filling would you like in a crêpe? My … more »

Gluten Free Crêpes

I’m hungry. Would you make me a crêpe?

If I were a crêpe, what would you fill me with?

What sort of filling would you like in a crêpe? My favorite is straight up cheese and tomatoes, like you see here.

Does this feel like The Dating Game? {“Bachelor #1, if I were a popsicle, how would you eat me?”}

Well … it is.

Did you know we were dating? Well, we’re really more like best friends. This recent review of the cookbook said that I write in “best friend blogger style.”

I love that. That reviewer may be the newest addition to my best friend lineup. It’s a big tent! Everybody in!

Now, back to the glue that binds this friendship together: Food.

Crêpes, Best Friend, are underrated. Why aren’t more people talking about crêpes? They come together in a jiffy, can be filled with such lightly sweet things as crème fraiche or cinnamon-sugared sour cream or yogurt for breakfast/brunch (not to mention adding 1 tablespoon of sugar and 3 or 4 tablespoons cocoa powder to the batter to make chocolate crêpes). Or how about a slice of ham and a slice of cheese for a fabulous lunch?  Perhaps some black beans and grated cheese? The possibilities are endless.

What sort of sweet or savory crêpe fillings did you dream up? Drop your ideas into a comment. Let’s connect, like Best Friends do. :)

5.0 from 4 reviews
Recipe type: Main, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Gluten-free crêpes, made sweet or savory
  • 1 cup all-purpose gluten-free flour (I use Better Batter)
  • ¼ teaspoon xanthan gum (omit if using Better Batter)
  • ⅛ teaspoon kosher salt
  • 2 extra-large eggs, lightly beaten and at room temperature
  • 2 tablespoons butter, melted and cooled
  • 1½ cups milk (low-fat is fine, nonfat is not; non-dairy is fine) at room temperature, plus more
  1. In a large bowl, place the flour, xanthan gum and salt and mix to combine. Add the eggs and butter, blending well after each ingredient.
  2. In a slow and steady stream, add 1½ cups milk while whisking to combine. Continue to whisk the mixture until the batter is smooth. The batter should be thin and not very elastic, as well as pourable. Add more milk if necessary to reach the right consistency.
  3. Place a 12 inch nonstick skillet over medium-high heat, and ladle ¼ cup of batter into the pan, swirling to spread the batter evenly and thinly. Allow the batter to cook until set but not crispy (about 1 to 2 minutes), and flip with a wide spatula. Allow the other side to cook for about another 30 seconds.
  4. Remove the pancake from the pan and cover with a moistened tea towel. Repeat with the remaining pancakes and stack them, covered.
  5. Fill each pancake with your desired filling, fold into thirds as tightly as you can, and enjoy. As long as the pancakes are still rather warm when you fill them, they should hold shut even if you don't add cheese or cream as a filling.
1. If using one of the bean flour mixes, like Bob's Red Mill all-purpose gluten-free flour, you will need to tinker with the flour volume a bit to reach the desired consistency. 2. For chocolate crêpes, add one tablespoon sugar plus 3 or 4 tablespoons cocoa powder to the batter, and additional milk to reach the desired consistency.


  • Elizabeh

    I make my crepes with cornstarch and fill them with nutella. Yum!

    • Nicole

      Nutella is a dream come true, Elizabeth. Yum!

  • Saints and Spinners

    Nicole, you are the blogger whom everyone wants to sit next to. Heavens, there’s only a right and a left side. There may have to be some jostling and taking turns. Oh, phooey on the taking of turns. I get to sit by Nicole.


    I was thinking about crepes last night. I made cherry pancakes for the family, but told them that I love crepes and blintzes but am not such a fan of pancakes. I will try this crepe recipe, and I will experiment to see if it works for blintzes as well. With blintzes, one would cook just one side, fill crepe with the filling, bundle it up, and then fry it on the uncooked side. Serve with sour cream. The joy of sour cream! Did you know Pete Seeger wrote a song about sour cream? Here are the lyrics:

    • Nicole

      Hi, Farida,
      You have dibbs on the seat right next to me. Just so you know, I hope you don’t plan on paying too much attention to the movie. I plan on cracking a lot of jokes. ;)
      I love Pete Seeger! I can’t believe he has a song about Sour Cream. Who knew (other than you, that is)?
      I also love blintzes (almost as much as I love Pete Seeger). They’re more egg heavy than crepes, and they’re a little sweet. I actually have a recipe for GF blintzes that will be in the August/September issue of Living Without Magazine. If you can wait. :)
      Nicole (your B.F.F.)

      • Sarah Dean

        Okay…so now I’m going to have to get a subscription to that magazine. I’ve heard about it all over the place but the selling factor is Definitely YOUR recipes. Yum!

        I’ll have to try these this week. Dh’s favorite childhood memory is his mom’s crepes and I made them constantly before we went gf. He’ll be so excited!

        • Nicole

          Hi, Sarah,
          Hey, thanks! Living Without’s food editor, Beth Hillson, is really so lovely, and so careful about every last little thing that goes into that magazine. It’s definitely worth it.
          I’m so glad that you’ll be able to resume your old crepe-making habit. You’ll probably have more success with this recipe than I have, since you’re already so experienced. :)

  • Shalini Lynch

    Crabmeat and mushroom!

    • Nicole

      Hi, Shalini,
      Really? I have never had that combination. Sounds like maybe I should give it a go!

  • Carla @ Gluten Free Recipe Box

    Wow! These look amazing! – and so easy to make! I have been wanting to attempt crepes. Thanks so much for the inspiration!

    • Nicole

      Hi, Carla,
      They are almost too easy. I make them all the time, now. They’re nearly as easy to prepare as an omelette. Madness!

  • Saints and Spinners

    Nicole, jokes during the movie are fine. Just don’t forget snacks! I will wait for blintzes. I used to make them with morello cherries from Trader Joe’s, and then delved into experimentation with a vanilla pear combination. They were mushy but good.

    • Nicole

      Vanilla pear, you say, Farida? Interesting…
      I would never forget the provisions. The provisions are my value. The snacks are my passport. :)

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  • Jessica

    This sounds great! I recently got some Himalayan pink salt from Sustainable Sourcing and I’ll have to try them out in this recipe. Their salt is gluten-free which I love!

  • Becky

    This recipe worked perfectly. What an amazing thing! And these crepes filled with sunbutter and chocolate, or sauteed apples – impeccable!

    • Nicole

      Hi, Becky,
      Thank you for the “after” verdict. I am thrilled that the crepes turned out so well for you. Now I’m dreaming of sunbutter and chocolate crepes, maybe with some chopped bananas added at the last minute. Crepes with sauteed apples with cinnamon in the Fall. Yet another reason for me to love Fall!
      xoxo Nicole

  • Sara

    I make these and then roll them up, slicing them for German Flädlesuppe noodles and have them in my homemade chicken soup with finely diced chives on top. Mmmm Mmmm! Nicole, I love your site. You are so friendly and warm. (a bit like these crepes, then!) xx FIVE Stars for you, AND the crepes! I will be buying your book asap.

    • Nicole

      Hi, Sara,
      You did not just say “Flädlesuppe noodles” and then go on like nothing happened. What are those, and how can I get them in my mouth? Are you saying that chop the crepes and have those understudy for Flädlesuppe noodles? What are Flädlesuppe noodles? Where are Flädlesuppe noodles? (Okay, I’ll stop now) They sound friendly and warm. So do you! Seriously, friendly and warm is exactly the look I’m going for. Who wants a school marm in the kitchen, you know?
      Thanks for buying the book – and for the kind words. Both make me smile. :)
      xoxo Nicole

      • Sara

        Hi Nicole – I’m making a pot right now! Come on over… Just do a google search for Flädlesuppe and you should encounter dozens of recipes for them. I have a German mom who made them for me growing up… A regular chicken soup of your choice can be made. I just have my own “recipe” in my head… chicken, carrots, celery, green onions… some spices and gluten free boullion. I do a double stock – that is I discard the first set of vegetables, dice more carrot and celery and add freshly to the broth/soup in the last 15-20 minutes of cooking. My chicken is removed already… to cool, then I separate the meat from the bone, discarding the skins. Here comes the fun part. Assuming you’ve already made your yummy crepes (in savory form of course). You roll them up and slice them finely – not too finely. We don’t want shrimpy noodles! Put a crepe’s worth of sliced noodles into your soup bowl. Then add a handful of bite-sized boiled chicken… finely diced chives and lastly, add a ladle or two of your fine, hot soup over everything. It’s seriously good. Some hard work on a hot Texas day, but WELL WORTH it! Thank you so much, Nicole, for providing the gf recipe. I have been gluten free for a month and a half and feel so much better. I dream of your recipes… I might be the one to go gluten free and gain 35 pounds. LOL!

        • Nicole

          Wow, Sara, that sounds amazing! A lot of work, and I’m terribly impressed that you make that in a Texas Summer! My guess is that, this time of year, no one spends too much time outside of the air conditioning, so soup kinda makes sense.
          Thanks for the tutorial!
          xoxo Nicole

  • Sara

    Also, I would like to add that you don’t need a fancy crepe skillet to make these, either. I had one of those years ago and it petered out on me… I use a plain old heavy-duty cast iron skillet now that’s years-seasoned (aren’t we all) and it works great! :D I can’t tell you how many “lifetime guarantee” teflon coated skillets we went through before deciding on cast iron.

  • Lisa

    Nutella, like I ate them in France! I haven’t had a crepe since I became gluten free. Have missed them and can’t wait to try this recipe! I have a GF flourblend I use for the closest thing to white flour it works for other non GF recipes so I hope it works for these! Thank you.

    • Nicole

      Hi, Lisa,
      If you have a gluten-free flour blend that is an all-purpose blend, it will definitely work for these. You should be feeling like you’re in Paris in no time!
      xoxo Nicole

  • Darlene

    I love that we’re all besties! :)
    Nutella & bananas
    strawberries & bananas with whipped cream (maybe drizzled with chocolate sauce)
    Blueberry pie filling and whipped cream
    Raspberry jam and cream cheese or ricotta
    Ham and gruyere
    Pepperoni and mozzerella

    Pate & brie

    • Nicole

      Darlene, don’t tell anyone, but I just made crepes filled with a pumpkin pie filling that didn’t need any eggs, so didn’t have to be baked. I made the filling in the microwave! It was perfect.
      Oh, and I love jam and cream cheese. So decadent.
      xoxo Nicole

  • Tracey Gonneau on Facebook

    Fill mine with ratatouille and a nice gorgonzolla or a bit of bechamel.

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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