Gluten Free Crêpes Recipe

Overhead image of white plate with pewter rim, holding 4 folded gluten free crepes with strawberries and a small dish of white whipped cream, with bowls of blueberries nearby.

4.99 from 142 votes

These tender, flexible gluten free crêpes with lacy brown edges are even better than the gluten ones. They stay fresh at room temperature for hours or in the refrigerator for days. Serve them sweet or savory!

Prep Time10

Cook Time20

Resting time for batter12

Course: Pancakes

Cuisine: French

Keyword: gluten free crêpes

Servings: crepe pancakes

Author: Nicole Hunn

Equipment

Blender or immersion blender optional

Ingredients

2 cups whole milk at room temperature
3 eggs at room temperature, beaten
2 tablespoons unsalted butter melted and cooled
¼ teaspoon kosher salt
1 ¾ cups gum-free gluten free flour blend See Recipe Notes

Customary - Metric

Instructions

In a blender or large jar if you're using an immersion blender, place the milk, eggs, butter, and salt. Spoon the flour blend on top in an even layer.
Use a large spoon to mix the batter gently just until the liquid has begun to absorb the loose flour.
Cover the blender or insert the immersion blender into the jar. Blend for 2 to 3 minutes or until smooth, scraping down the sides of the blender with a spatula about halfway through.
See the Recipe Notes for how to make the batter without a blender.
For best results, place the batter in a sealed container and refrigerate overnight or for up to 3 days.
Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it to come to room temperature. It 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 for easy pouring into a skillet to cook.
Heat a heavy-bottom nonstick 9 or 10 inch skillet, well-seasoned cast iron skillet or crepe pan over medium heat for 1 minute or until it feels slightly uncomfortable to hold your open palm right above it. Grease it lightly but evenly with cooking oil.
Holding the warm skillet at a 45° angle 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 pancake over and cook until the other side is lightly golden brown (about another 30 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 pancakes may be covered well with a moist towel and kept at room temperature for about 3 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.

Video

Notes

Flour blend

Here are the ingredients you need for 245 grams of the gum-free blend: 162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour. Since I created Nicole's Best, I use that in place of this blend.

If you don't have a blender

To make the batter without a blender, beat the eggs. Then place the flour blend in a large bowl, add the milk, beaten eggs, butter and salt, and whisk vigorously until very well combined.

Nutrition