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Gluten Free Crêpes

Gluten Free Crêpes

Gluten free crêpes are so, so easy to make (make the batter ahead of time, you’ll get best results). They take only a few pantry ingredients. They’re even easier to make than gluten free flour tortillas, plus they kick up an ordinary meal right to extraordinary.

Gluten Free Crêpes

Light, airy, delicate but not fragile, gluten free crêpes are simple, light, French-style pancakes that we have made before around here, a long, long time ago. We made them with xanthan gum, because I did not yet know as much as I do now about gluten free flour blends. A little embarrassing (kind of like the photo in that post)? Perhaps…. Real life, circa 2+ years ago? Indeed. But I learned. Sometimes, xanthan gum needs to be left on the shelf.

Gluten Free Crêpes (Xanthan Gum Free)

I made lemon simple syrup, and it was so easy that I haven’t published a recipe for it anywhere. I can do a post on general principles of cooking sugar, but I figure maybe you just want your gluten free cherry licorice and then maybe you’re done cooking sugar. If I’m wrong, tell me in the comments, okay?

Gluten Free Crêpes (Xanthan Gum Free)

You can even make these crêpes up to a couple hours ahead of time, cover them, and then serve them at room temperature. They’ll still be soft and pliable and delicious. Feel like freezing them? You can do that, too. But of course they’re at their absolute best when they’re fresh.

Gluten Free Crêpes (Xanthan Gum Free)

The consistency of the batter should be like half and half: thicker than whole milk, thinner than heavy cream. Swirl the batter around. You get good at it—fast. The first pancake is always for the cook. Enjoy it in all its ugliness.

Gluten Free Crêpes (Xanthan Gum Free)

Make them tonight. I bet you have all the ingredients right now. And don’t forget to tell me in the comments if you’re into recipes for things like lemon simple syrup and other sugar-cooking basics! Love you lots.

*ETA: Some simple syrup basics:

  • To make “rich” simple syrup, which is best for drizzling (and for using in cocktails), simply combine twice as much sugar-in-the-raw (granulated sugar works, too, but sugar-in-the-raw dissolves more fully) as water in a saucepan. Whisk to combine completely. Bring to a gentle simmer over medium heat, and continue to simmer gently until the sugar is completely dissolved and the sugar has just begun to thicken (about 3 minutes). Transfer to a heat-safe container to cool completely. Store covered in the refrigerator.
  • To make simple syrup, the process is the same, but the ratio of sugar to water is 1:1 instead of 2:1.
  • To make lemon syrup (“rich” or not), replace 1/4 of the water with freshly-squeezed lemon juice. To increase lemon flavor, add a strip of lemon rind after whisking together the sugar, water and lemon juice and keep in during simmering. Discard before storing.

P.S. Try my new recipe for Chocolate Gluten Free Crêpes, for a fun, dessert-like twist on a classic!

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Prep time: Cook time: Yield: About 20 crêpes


1 3/4 cups (245 g) xanthan gum-free gluten free flour blend (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour)

1/4 teaspoon kosher salt

3 eggs (180 g, out of shell) at room temperature, beaten

2 tablespoons (28 g) unsalted butter, melted and cooled

2 cups (16 fl. oz.) milk, at room temperature


  • In a large bowl, place the flour blend and salt, and whisk to combine well. In a separate, small bowl, place the eggs, butter and milk, and whisk to combine well. Create a well in the center of the flour and pour in the wet ingredients. Whisk until very well combined. The batter will thicken a bit as you whisk.

  • For best results, cover the bowl and place the batter in the refrigerator overnight or for up to 2 days. Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it come to room temperature. The batter should be about the consistency of half and half (thicker than milk, thinner than heavy cream). Transfer the batter to a large spouted measuring cup.

  • Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned and lightly greased 9 inch cast iron skillet) over medium heat for 2 minutes. Holding the warm skillet just above the flame, carefully pour about 5 tablespoons (a bit more than 1/4 cup) of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan. Once you get a rhythm going, you should be able to begin swirling as soon as the first drop of batter hits the pan. Cook over medium heat until the edges and underside of the crêpe are lightly golden brown (about 90 seconds). With a wide spatula (and/or your fingers, carefully), turn the crêpe over and cook until the other side is lightly golden brown (about another 45 seconds). Slide the crêpe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crêpes on top of one another.

  • The crêpes may be covered well with a moist towel and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in freezer-safe wrap and frozen until ready to use. Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for a few moments per side, per crêpe.



P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy. Your support makes the blog possible, so … thank you!!

If you liked this recipe, you'll love my new book!

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  • Caisey T

    These look great. I will have to get the ingredients pronto. I have both your books and have tried lots of recipes from the books and the blog. I have a question though. I cannot get the recipes involving yeast to work for me, especially the pizza dough it does not rise. I have tried a few of your recipes and since every other non yeast recipe has worked for me, I figure I am messing up somewhere. I purchase the yeast in packets and it is in date. Could the yeast still be the problem? Thanks, Caisey

    • gfshoestring

      If you are having trouble baking yeast bread, Caisey, I would suggest reading this blog post about baking the best gluten free bread. Generally, though, the issue is one of three things: (1) time (not allowing it enough time to rise – especially with pizza dough you will not likely overproof, so that’s not a worry), (2) a too-starchy flour blend, like King Arthur or Tom Sawyer (or Trader Joe’s all purpose, which I think is just white-labeled King Arthur), which may rise little if at all, or (3) temperature/humidity of the rising environment. It is very unusual for the yeast itself to be the problem, particularly if it is within its freshness date and hasn’t been left open & outside the refrigerator.
      xoxo Nicole

  • Michelle

    I love simple syrup in all kinds of flavors! I store it in the freezer in freezer jam containers, and scoop some out as I need it. (it freezes to a slushy consistency) I even made sweet and sour mix a few months ago. I am always up for new ideas for things like that, so please do share away!

  • Michele

    Please tell me how you make your lemon simple syrup. I love lemon and I love crepes.

    • gfshoestring

      Maybe I’ll do a post on various types of simple syrup (varying proportions create syrups of varying thicknesses, good for different things), if there’s enough interest?

      • Yes yes yes please. I’m thinking these r great in cocktails too right? Also these creeps look awesome. My great grandma made a Hungarian version very similar she called pah-la-chink-kas. I miss them since going gf and miss her even more. She served them w jam or jelly and powdered sugar. Sometimes cinnamon sugar too. She was such a good swirler and rocked 2 pans at once for us kids. I can close my eyes and see her standing at the stove and swirling and dipping into the batter w a small ladle! Thanks for the happy memory!

  • Peggy

    I would love to know how to make lemon simple syrup…wish I knew how to make lemon curd as well.

    • gfshoestring

      I love lemon curd, too, Peggy. I have a great recipe for it, too, that I make rather often. Maybe a post on both…
      xoxo Nicole

  • Maryjo B

    I can’t wait to try these as soon as I get the right flours. Superfine white rice flour isn’t something I have on hand. Thank you for the recipe!

  • superfcbear

    I made these last night – extremely easy. But the initial batter has a ton of lumps. took a while to smooth them out. they were sooo delicious, soft. It’s interesting to me that 1CUP of this gum-free flour blend is not 140g, but 245g ! can this gum-free blend be used for general baking? and if so, should it be 245g/CUP always?

    • gfshoestring

      Oh my gosh, superfcbear, you just caught a dangerous typo! The correct weight of flour is, in fact, 245 grams, but the corresponding volume measurement is 1 3/4 cups (not 1 cup)! 1 cup of the flour blend is, indeed, 140 grams. I have corrected the error. So sorry about that! Oh, and if your batter has a tendency to start out lumpy, just incorporate the liquid a bit at a time, first forming a paste. Or, just blend in a blender.

      xoxo Nicole

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  • Heather Soler

    Hi Nicole, I have both your cookbooks and visit your blog whenever the urge to bake hits. I noticed that in your cookbook recipes and your older blog recipes, you always use extra large eggs but in your newer blog recipes, you just list eggs and a gram weight. Do you no longer use xl eggs? Or is 60g what an xl egg, out of the shell would weigh if I were to ever bother doing it? On another note, I read your oatmeal chocolate chip cookie blog this morning (yum) and can’t believe that someone would take the time to tell you that you’re not funny!! Your commentary is the only one of the 3 blogs I regularly visit that doesn’t bug me! :). I can’t WAIT for your all bread cookbook to come out!? Thx, Heather

  • Deorah

    I’m not drinking regular milk and need to substitute almond or coconut. Which is better for crepe?

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