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!