Gluten-Free Crepes (Easy Blender Recipe!)

This is my family’s favorite gluten-free crepe recipe! The best part about these crepes is they are EASY-TO-MAKE and can be made right in your blender. They’re delicious for breakfast or dessert!

I’ve perfected these crepes so you get the perfect thin, chewy texture of traditional crepes! Wrap them up with your favorite sweet or savory fillings!

Crepes on a plate with a fork next to it

These gluten-free crepes are incredibly thin, subtly sweet, and the perfect vehicle for sweet or savory toppings. I love them filled with Nutella, fruit, powdered sugar, or ham and cheese! We also love these buckwheat crepes.

Crepes are so light and subtly sweet, they’re versatile enough for both sweet and savory toppings. The best crepes are ultra thin and tender, and sometimes gluten-free crepes can fall short of the traditional crepes texture.

But not this recipe! I worked hard to create a gluten-free crepes recipe that is tender, thin, moist, and won’t fall apart.

For more gluten-free breakfast recipes, try these gluten-free waffles, banana pancakes, gluten-free buttermilk pancakes and gluten-free muffins.

You also might like this gluten-free banana bread and these gluten-free donuts!

Why You’ll Love this Recipe

Tender and moist
Ultra thin
Buttery, crisp edges
Made with simple ingredients
Endless topping options

They pair great with fresh ingredients like strawberries and bananas, or more indulgent toppings like Nutella or powdered sugar. Check out this article on is nutella gluten-free?

If you’re making them for brunch of dinner, try a savory twist and load your gluten-free crepes with ham and Swiss cheese.

This gluten-free crepes recipe is ideal for a brunch with friends, birthday breakfast, or holiday!

Ingredients You’ll Need

Here are the ingredients that make this gluten-free crepes batter stand out from the others!

Gluten-free flour: These gluten-free crepes turn out best when you use a high-quality gluten-free flour blend. Look for flour blends that contains xanthan gum for the best results. This is my favorite brand.
Sugar: A touch of granulated sugar helps sweeten the crepe batter (without making them too sweet). You can add more sweetness with your toppings, if desired.
Vanilla: Vanilla is a key ingredient to help the gluten-free crepes really shine!
Butter: Melted butter adds richness to the crepe batter, and additional butter is added to the skillet before cooking.
Eggs: Eggs act as a binder for the crepe batter and enhance the flavor.
Baking powder: Baking powder activates to give the crepes a slight rise and tender texture.
Salt: Fine sea salt enhances the flavor of the eggs and vanilla—the perfect finishing touch!

How to Make Gluten-Free Crepes

Crepe ingredients in a blender, and the crepe ingredients blended

Add all the ingredients for the crepe batter into a blender, with the liquid ingredients on the bottom so things blend smoothly.
Blend until just smooth and combined, don’t over-blend!
Pour the batter into a measuring cup, cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.

A crepe in a skillet, and a crepe flipped in a skillet

Heat a 6-inch or 8-inch skillet or crepe pan over medium low heat. Lightly butter the pan then pour about 1/4 cup batter into the pan, immediately rotate the pan from side to side to form an even circle.
Cook until light golden brown, about 1-2 minutes per side. Stack the gluten-free crepes on a pan until ready to serve. Repeat with remaining batter.
Serve with your favorite fillings and enjoy!

Crepe Topping and Filling Ideas

The possible fillings and toppings for crepes are endless! They’re truly a blank canvas for both sweet and savory fillings.

Whether you like to go all out with fresh fruit, Nutella, and whipped cream, or keep it simple with sugar and lemon juice, you’re totally free to be creative.

I also like to make homemade fruit compote like this strawberry compote, blueberry compote, raspberry compote or apple compote for fillings.

Here are some of our favorite ways to dress up gluten-free crepes:

Sweet Crepes Fillings

Lemon curd
Fruit compote
Whipped cream
Nutella
Peanut butter
Caramel
Bananas
Berries
Peaches
Cooked apples
Apple sauce
Strawberry jam
Cream cheese
Maple syrup
Buttermilk syrup
Powdered sugar
Granulated sugar
Cinnamon and sugar
Ice cream
Hot fudge
Marshmallow fluff

Savory Crepes Fillings

Ham
Turkey
Prociutto
Smoked salmon
Ricotta
Swiss cheese
Mozzerella
Chives
Pesto
Sauteed veggies
Basil
Tomato
Arugula
Spinach
Mixed greens
Chicken
Hollandaise sauce
Scrambled eggs

Storage and Freezing Instructions

To keep warm: Keep cooked gluten-free crepes warm by stacking them on a baking sheet in an oven set to 175 degrees.

To store: Once the gluten-free crepes are cooled, stack them on a plate and wrap in plastic wrap or in an air-tight container. Store in the fridge for 3-5 days. Reheat individual crepes in the microwave, then enjoy as a snack or quick meal.

To freeze: If you make them ahead, gluten-free crepes make a great quick breakfast for busy weekday mornings. Spread crepes on a baking tray (do not overlap) and place in the freezer. Once frozen, stack them and place in a freezer bag until ready to eat. They will last 1-2 months!

To reheat: Place one crepe in the microwave for a few seconds, until warm. Or spread Nutella on, roll it up, and heat cold, if you prefer.

FAQs

What are gluten free crepes made of?

Gluten-free crepes are made by substituting all-purpose wheat flour for gluten-free flour. In this gluten-free crepe recipe, I use a high-quality gluten-free flour blend, eggs, milk, sugar, baking soda, salt, and vanilla.

Do crepes contain gluten?

Yes, traditional French crepes are made with wheat flour, which contains gluten. However, you can easily make gluten-free crepes at home using gluten-free flour.

Is pancake batter the same as crepe batter?

No. Though pancake batter and crepe batter include many of the same ingredients, the texture and flavor are different. Pancakes are thick, fluffy, sweet, and cake-like, while crepes are thin, chewy, and less sweet.

Expert Tips and Tricks

Chill the batter: Chilling the batter for at least one hour allows the gluten-free flour to fully absorb the liquid. It will result in much more tender crepes than if you cook them right away. Do not skip this step!
Make ahead: These easy gluten free crepes are even better if you make them in advance! Make the batter the night before, then store in the fridge until you’re ready to cook.
Butter the pan: It’s best to butter the bottom of the pan in between each crepe. This will give you a crisp, buttery edge to each crepe, and prevent the crepes from sticking together. Just peel back a stick of butter and lightly run it over the skillet before adding the batter.
Lift and rotate the pan: Crepes are best when they’re ultra thin. Achieve this consistency by immediately lifting and twirling the pan after pouring the batter into the center. Allow the batter to stretch across the entire diameter of the pan to get thin crepes.

More Gluten-Free Recipes

I hope you love this easy recipe as much as we do! If you try these delicious gluten free crepes, be sure to leave me a comment/rating below. I’d love to hear from you!

5 from 5 votes