These gluten-free crepes come together easily, are light, thin and flexible. Perfect with whipped cream and fresh berries, you can either roll them or fold them (they don’t break easily)! Great for a fancy breakfast or weekend brunch, a sweet snack or a delicious dessert. Totally dairy-free too!
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Jump to:
- What are Crepes?
- Are Crepes Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipes Notes + Substitutions:
- How to Make Gluten-Free Crepes (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Crepes to Enjoy:
- Gluten-Free Pancake Recipes You’ll Love:
- Gluten-Free Desserts to Indulge In:
- Easy Gluten-Free Crepes (Dairy-Free)
What are Crepes?
Crepes, or “crêpes”, are very delicate and thin pancakes originating from French cuisine. If you’ve ever been to France, you might have noticed the street vendors selling freshly made crepes filled with Nutella and strawberries. YUM!
The main ingredients for crepe batter often include all-purpose flour, eggs, milk, and butter, and the smooth, thin batter is then cooked in a skillet or crepe pan until lightly golden on both sides.
Crepes can be enjoyed either as a sweet dessert or savory meal, depending on whether sugar is used in the batter and whether the filling used is sweet (such as fruits and cream or Nutella), or savory (such as mushrooms, chicken, etc).
Are Crepes Gluten-Free?
Since most crepe recipes use regular wheat flour (which contains gluten), traditional crepes are often not gluten-free, and hence not safe for Celiacs or those with gluten intolerances.
However, today we’ll be making a gluten-free and dairy-free version that everyone can enjoy!
Why This Recipe Works:
- Simple Ingredients: The main ingredients used for these gluten-free dairy-free crepes are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: Preparing these gf crepes is as simple as mixing the ingredients together to get the batter, and then cooking the batter in the skillet until ready.
- Flexible: These thin crepes are pliable and flexible, which means you can roll and fold them without worries that they will break!
- Totally Gluten-Free & Dairy-Free: The best part is that these easy crepes are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free diet can enjoy them without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free crepes recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipes Notes + Substitutions:
- Milk: I like using an unsweetened version of my homemade almond milk. You can also use another non-dairy milk (such as cashew milk, rice milk, oat milk, tigernut milk etc) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
- Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use coconut oil if you prefer. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work just as well. (Just note that the darker the sugar used, the darker the crepe batter and the darker the final color of the crepes.) If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Eggs: Eggs help to bind the ingredients together, so make sure you include them in. I have not tried making this recipe without eggs, but if you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you can try using acquafaba or an egg-replacer instead. (If you do make this gf crepe recipe without eggs, please let me know how it goes in the comments below, I’d love to know!).
- Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor.
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do not recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser crepe. If you are Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Berries: I like topping these gluten-free crepes with fresh berries such as raspberries, strawberries, blackberries or blueberries, but honestly you can use any fresh fruit of your choice!
- Whipped Cream: I used a dairy-free whipped cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular whipped cream instead.
- Powdered Sugar: I like to finish off these dairy-free gluten-free crepes with a very light dusting of powdered sugar. Powdered sugar (also known as confectioner’s sugar) is basically sugar that has been processed until it has a super fine powder-like texture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
How to Make Gluten-Free Crepes (Step by Step):
1. Mix Wet Ingredients and Sugar
In a large mixing bowl, combine the almond milk, melted dairy-free butter, sugar, eggs and vanilla extract.
2. Add Dry Ingredients
In a medium bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), and salt until combined.
Add the flour mixture to the bowl with the wet ingredients.
3. Whisk Well To Get Batter
Whisk the wet ingredients and dry ingredients very well until you get a smooth batter without any lumps.
(TIP: It will resemble very thin pancake batter.)
4. Heat Skillet
Heat up a large nonstick skillet or crepe pan over medium heat and grease with melted butter.
5. Pour Gluten-Free Crepe Batter into Skillet
Using a measuring cup, pour ¼ cup of batter in the center of the pan, swirling the skillet in a circular motion to get the batter to gently spread out into a larger circle, such that the batter coats the surface of the skillet evenly.
(TIP: For best results, you’ll want the crepe to be as thin as possible and to spread all the way to the edges of the pan.)
6. Cook Batter
Cook batter for approximately 1 minute, after which the edges should turn golden brown and lift away from the pan easily, and use a spatula to loosen the edges from the pan before flipping the crepe to the other side.
Cook crepe on the other side for another 1 minute until lightly browned on both sides. Once cooked, place crepe on a plate and cover with clean kitchen towel.
7. Repeat
Repeat the process with the remaining crepe batter.
8. Serve & Enjoy!
Serve the gluten free crepes warm with your favorite toppings. I recommend topping the crepes whipped cream and fresh berries and a dusting of powdered sugar (you can either fold them into quarters, or roll them).
Dish by Dish Tips/Tricks:
- How to Make Sure Crepe Doesn’t Stick: In order to ensure that the crepe doesn’t stick to the bottom of the pan when it’s time to flip it, make sure to use a large nonstick skillet or crepe pan and to grease it very well.
- Flip Carefully: Use a wide spatula to loosen the sides of the crepe from the pan before gently flipping over to the other side so that it doesn’t break.
- Optional Toppings: Feel free to drizzle maple syrup, honey, or agave nectar over these gluten dairy-free crepes for extra sweetness.
- Make Gluten-Free Savory Crepes: This recipe makes sweet crepesm but if you prefer to make a savory crepe, simply leave out the sugar and the vanilla extract, and add a little more salt. You can also add some condiments (such as garlic powder, onion powder, ground black pepper) or herbs (parsley, thyme, rosemary) to add more flavor, and then use the savory fillings of your choice.
Recipe FAQs:
To store, place the crepes in an airtight container and store for up to 2 days in the refrigerator. The crepes will dry up over time, so I recommend eating them as soon as you make them.
To freeze, separate the crepes with plastic separators before placing them in a freezer bag or freezer-safe container and freezing for up to 2 months. Let the crepes thaw completely overnight in the refrigerator before heating up light in the skillet and enjoying!
Other Gluten-Free Crepes to Enjoy:
Gluten-Free Pancake Recipes You’ll Love:
Gluten-Free Desserts to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Gluten-Free Crepes (Dairy-Free)
- Total Time: 29 minutes
- Yield: 12 crepes 1x
- Diet: Gluten Free
Description
These gluten-free crepes come together easily, are light, thin and flexible. Perfect with whipped cream and fresh berries, you can either roll them or fold them (they don’t break easily)! Great for a fancy breakfast or weekend brunch, a sweet snack or a delicious dessert. Totally dairy-free too!
Ingredients
For the Gluten-Free Crepes:
- 1 1/2 cup unsweetened almond milk
- 1/2 cup unsalted dairy-free butter, melted
- 2 tablespoons sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum (omit if gluten-free flour blend already includes it)
- 1/4 teaspoon salt
For the Filling/Toppings (optional):
- Fresh berries
- Dairy-free whipped cream
- Powdered sugar
Instructions
- Mix Wet Ingredients and Sugar: In a large mixing bowl, combine the almond milk, melted dairy-free butter, sugar, eggs and vanilla extract.
- Add Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), and salt until combined. Add the flour mixture to the bowl with the wet ingredients and whisk until you get a smooth batter without any lumps.
- Heat Skillet: Heat up a large nonstick skillet or crepe pan over medium heat and grease with butter.
- Pour Batter into Skillet: Pour ¼ cup of the gluten-free crepe batter in the middle of the greased skillet, swirling the skillet in a circular motion to get the batter to gently spread out into a larger circle, such that the batter coats the surface of the skillet evenly. For best results, you’ll want the crepe to be as thin as possible and to spread all the way to the edges of the pan.
- Cook Batter: Cook batter for approximately 1 minute, after which the edges should turn golden brown and lift away from the pan easily, and use a spatula to loosen the edges from the pan before flipping the crepe to the other side. Cook crepe on the other side for another 1 minute until lightly browned on both sides. Once cooked, place crepe on a plate and cover with clean kitchen towel.
- Repeat: Repeat the process with the remaining crepe batter.
- Serve: Serve the gluten-free crepes warm with whipped cream and fresh berries and a dusting of powdered sugar (you can either fold them into quarters, or roll them).
Notes
Milk: I like using an unsweetened version of my homemade almond milk. You can also use another non-dairy milk (such as cashew milk, rice milk, oat milk, tigernut milk etc) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work just as well. (Just note that the darker the sugar used, the darker the crepe batter and the darker the final color of the crepes.) If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Eggs: Eggs help to bind the ingredients together, so make sure you include them in. I have not tried making this recipe without eggs, but if you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you can try using acquafaba or an egg-replacer instead. (If you do make this gf crepe recipe without eggs, please let me know how it goes in the comments below, I’d love to know!).
Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do not recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser crepe.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Berries: I like topping these gluten-free crepes with fresh berries such as raspberries, strawberries, blackberries or blueberries, but honestly you can use any fresh fruit of your choice!
Whipped Cream: I used a dairy-free whipped cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular whipped cream instead.
Powdered Sugar: I like to finish off these dairy-free gluten-free crepes with a very light dusting of powdered sugar. Powdered sugar (also known as confectioner’s sugar) is basically sugar that has been processed until it has a super fine powder-like texture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Storing/Freezing: To store, place the crepes in an airtight container and store for up to 2 days in the refrigerator. The crepes will dry up over time, so I recommend eating them as soon as you make them. To freeze, separate the crepes with plastic separators before placing them in a freezer bag or freezer-safe container and freezing for up to 2 months. Let the crepes thaw completely overnight in the refrigerator before heating up light in the skillet and enjoying!
- Prep Time: 5 mins
- Cook Time: 24 mins
- Category: Desserts
- Method: Stovetop
- Cuisine: French
Grace Lim says
Hello Felicia!
These crepes are just great whether I enjoy it as a sweet dessert or savory food dish.
However, for daddy who has a sweet tooth, he prefers them as a sweet dessert after a satisfying meal.
Blessings and love from home in SG
Mum
Felicia Lim says
Yep! These crepes can easily be made savory too…. now I’m thinking of savory crepe ideas!