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–+ servings
Close up of a gluten free crepe on a plate with fresh blueberries and sliced strawberries.

Gluten Free Crepes

easyhealthyrecipes.com/gluten-free-crepes/
Based on my favorite French crepes recipes and adapted for American kitchens, this simple gluten free crepes recipe is unbelievably easy to make and yields tender crepes that taste just like you'd find Paris!
Prep: 15 minutes
Cook: 15 minutes
Rest: 30 minutes
Total: 1 hour
Recipe makes approximately 6 servings

Equipment Needed

  • Microwave-safe bowl
  • spoon
  • Large mixing bowl
  • whisk
  • stand mixer (optional; or hand mixer, optional)
  • medium skillet
  • neutral-flavored cooking spray (or salted butter, or neutral oil)
  • Spatula
  • large plate

Ingredients Needed

For the Crepes

  • 2 tablespoons salted butter
  • 6 large eggs
  • 2 cups cornstarch
  • 4 cups milk (whole or 2%)
  • 1 ½ tablespoons white sugar

Serving Suggestions (All Optional)

  • whipped cream
  • strawberries (sliced)
  • blueberries
  • powdered sugar

Instructions

For the Crepe Batter

  • Add 2 tablespoons salted butter to microwave-safe bowl and place bowl in microwave. Microwave butter in 15-second increments, stirring between each, until butter is completely melted. Let butter cool in microwave until ready to use.
  • Crack 6 large eggs directly into large mixing bowl. Whisk eggs until fully incorporated - mixture should be pale in color with few or no streaks remaining.
  • Add 2 cups cornstarch and 4 cups milk to mixing bowl. Whisk cornstarch and milk into eggs until ingredients are fully combined. Break up any clumps in cornstarch as needed.
  • Once ingredients are combined, add 1 ½ tablespoons white sugar and cooled, melted butter to mixing bowl. Continue whisking until sugar and butter are fully incorporated into egg mixture. Note: if needed, use stand mixer or hand mixer to better incorporate ingredients.
  • Set mixing bowl aside and let crepe batter rest 30 minutes.

To Cook the Crepes

  • After batter has rested 30 minutes, place skillet on stovetop over medium-high heat. When skillet is warm, lightly spray pan with spray oil then continue heating skillet until oil is hot.
  • Ladle approximately ¼ cup of prepared batter into center of skillet. Tilt and swirl skillet in circular motion to spread batter out evenly, covering bottom of skillet. Note: actual amount of batter used will depend on size of skillet. Batter should cover bottom of pan completely in one even, slightly-thick layer.
  • Cook crepe undisturbed 1 to 2 minutes or until top of crepe is set and bottom of crepe is lightly browned.
  • Once crepe is ready, use spatula to loosen edges of crepe from pan. Gently work spatula under crepe, being careful not to tear crepe with spatula, then flip crepe over.
  • Cook crepe undisturbed approximately 1 minute or until bottom of crepe is lightly browned.
  • Carefully transfer crepe to large plate and set aside. Spray skillet with cooking spray, then repeat process with remaining crepe batter. Note: subsequent crepes will cook much more quickly. Spray skillet with cooking spray again as needed.

To Serve the Crepes

  • Place whipped cream, strawberries, blueberries, or fillings of choice in center of each crepe. Carefully fold crepe in half, then fold crepe in half again.
  • Lightly dust crepe with powdered sugar or add other toppings as desired, then serve crepes warm or at room temperature.

Recipe Notes

  • Milk: I recommend using whole milk, heavy cream, or half and half. 2% will work, but avoid 1% or skim milk. You can also use full-fat, unsweetened coconut milk or almond milk.
  • Whisk: If the whisk isn't getting the job done and you don't feel like dragging out a big mixer, pour the batter into your blender instead. Blend everything together until totally smooth, with no clumps remaining.
  • Storage: Leftover crepes can be refrigerated in an airtight container 1-2 days. Reheat in the microwave or in the oven. To reheat in the oven, place crepes on a baking sheet lined with parchment paper. Cover crepes with layer of aluminum foil then place baking sheet in oven preheated to 300° Fahrenheit for 5 minutes or until warmed through.
  • Freezer Storage: Let crepes cool completely, then stack crepes with sheets of parchment paper between each to prevent sticking. Place stacks of crepes in food-safe sealable freezer bags or airtight containers. Freeze up to 1 month. Defrost crepes at room temperature, then reheat in microwave or oven.
  • Make it Added-Sugar Free: Use dairy products with no added sugar and replace the white sugar with Granular Swerve.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 377kcal | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 0.2g | Total Carbs: 50g | Fiber: 0.4g | Sugar: 11g | Net Carbs: 49.6g | Cholesterol: 216mg | Sodium: 167mg | Potassium: 315mg | Calcium: 230mg | Iron: 1mg