Gluten Free Crêpes

Gluten Free Crêpes

Gluten free crêpes are so, so easy to make. They make an everyday meal extraordinary!

Gluten Free Crêpes

What are crêpes?

Gluten free crêpes are simple, French-style pancakes. Light, airy and delicate but not fragile, these pancakes can be served sweet or savory.

I often serve them simply, with roasted chicken and vegetables and a bit of cheese. Simply fill the crêpes like you would a taco or burrito before serving warm.

They can be made ahead

You can 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. Place the stack of pancakes in an air-tight zip top bag, and freeze on a flat surface. Defrost by placing them in the refrigerator or kitchen counter.

You can warm them in a hot, dry skillet, or add your favorite fillings and warm them in the oven or microwave. They’re one of our best gluten free flatbread recipes.

3 crepes on a white plate with 3 lemon slices in background

What is the batter like?

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, as it may be rather unfortunate looking. It will still taste great!

A cup of lemon water in a glass with a plate of crepes in background

Simple syrup for serving

Here, I’ve served the crêpes with a lemon simple syrup. If you’d like to make a simple syrup, here’s how:

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.

4 crepes on a metal plate on a wood surface

Make them tonight. I bet you have all the ingredients right now. They’re a great alternative to traditional pancakes, and more versatile, too!

Ingredients and substitutions


The milk in this recipe doesn’t have to be cow’s milk. You can use your favorite unsweetened nondairy milk (mine is almond).

In place of butter, you could use vegan butter. Even Earth Balance buttery sticks would work (although I don’t often like them).


There are 3 eggs in this recipe. That’s simply too many eggs to be able to successfully replace them with something like a “chia egg.”


Gluten free crêpes are simple, light, French-style pancakes. Light, airy and delicate but not fragile, so easy to make with basic GF ingredients!

Like this recipe?

Prep time: Cook time: Yield: About 12 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 (150 g, weighed 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 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 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.

  • Originally posted in 2013. Recipe and photos mostly unchanged; video new.


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