Gluten-Free Crepes Recipe

Breakfast is the best meal of the day, and if you ask us, there's nothing like a great spread. Pancakes are some of the most common breakfast items to serve for brunch, but we have a particular soft spot for crepes, or the "cousin" to pancakes. They're very similar to flapjacks, only thinner, and you can fill them with a variety of different toppings. From Greek yogurt to Nutella to fruit, there are so many ways to dress up crepes, and they're wonderful for kids and adults alike. This particular recipe is for gluten-free crepes, but they taste just as good as the original. 

Recipe developer Catherine Brookes of Blue Sky Eating came up with this fantastic recipe, and she has nothing but good things to say about it. "I love how versatile crepes are," she raves. "They make the best base for so many delicious toppings — sweet or savory! Switching for gluten-free flour is super easy and you'd never know these were free from [gluten]." 

This recipe is super easy, and a great part about it is that it requires just a few ingredients. Be sure to check for things that you may already have at home before you head to the store. You can find the first item in the baking aisle, which is simply gluten-free, all-purpose flour. You'll also need a few large eggs. Next, grab some milk or non-dairy milk and water. Obviously, you should already have water at home, but if you prefer distilled or bottled water when making recipes, don't forget to grab some. 

To complete your list, you'll need to get some vegetable oil for frying. That's it! 

Now that you've completed your trip to the store, it's time to get to work. Start by grabbing your flour and a sifter. Sift the flour into a large mixing bowl. "Sifting removes any lumps from the flour so it will mix nice and smoothly," Brookes shares. 

Next, crack the eggs into the same bowl you sifted the flour into. Using a whisk, mix the two together to form a thick paste. "Mixing the eggs [and]flour shouldn't take long — about a minute or so," Brookes notes. 

Once your mixture forms a paste, you're headed in the right direction. Gradually add a little bit of milk and water into the bowl, making sure to whisk well after each addition. Continue the process until the mixture transforms from a paste to a smooth and runny batter. When the batter is ready, take out a small frying pan (Brookes notes that she used an 8" pan). Place it on the stove and turn the heat to medium-high.

When asked about the possibility of adding chocolate chips to the batter before cooking the crepes, Brookes said, "I wouldn't recommend adding anything to the batter as you fry them in such a thin layer. Save your additions for topping."

When the pan is nice and hot, add about ⅓ cup of batter to the center. Once you add the batter, be sure to swirl it around, forming an even, flat layer that covers the entire pan. Then, reduce the heat to medium.

After the crepe has been cooking for a minute or so, take a spatula and run it around the outside of the crepe to loosen it from the edge of the pan. Cook the crepe for another minute before giving the pan a firm shake to loosen it completely from the bottom of the pan. If the crepe doesn't move yet, try again in about 30 seconds.

After the crepe has cooked for about 3 minutes, use your spatula to lift it and look at the bottom. Once it has a few golden spots, you can go ahead and flip it over. Cook on the other side for another 2-3 minutes.

Then, transfer the crepe to a plate and add a little more oil to the pan. Repeat the process with the remaining batter until you use it all up. You should end up with about 6 crepes total, give or take. Once you finish cooking the remaining crepes, you can plate them and enjoy.

There are several ways to serve these crepes, and it's okay to get creative. Brookes says to add your favorite toppings to the crepes before rolling them up. She used Greek yogurt, raspberries, blueberries, and honey. She also offers other suggestions like "Nutella and banana, lemon juice and sugar, caramel sauce, [or] strawberries and melted chocolate." We don't think you can go wrong with any of the choices!

If you don't want to eat all the crepes at one sitting, keep in mind that cooked crepes don't keep well. "It's best to keep batter as leftovers rather than the cooked crepes. Just keep [the batter] covered in the fridge (for up to 2 days), then give it a mix and fry as normal when you want to use it," Brookes shares.

We hope you love these crepes as much as we do!