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Stack of gluten free crepes
Light and airy gluten-free crepes

Gluten-Free Crepes

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Gluten is what makes traditional dough elastic. Without it, crepes can tear easily. The secret is the right flour blend and resting time: starches need time to hydrate to give the batter structure. Follow this, and they'll taste just like the original.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 560 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Non-stick Pan (Critical!)
  • Whisk
  • Silicone Spatula

Allergen Information

⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Whisk dry ingredients.

Tip: Even distribution.
2 ✓

Add eggs and half the milk. Whisk until thick and smooth.

Tip: Avoids lumps.
3 ✓

Thin with remaining milk, soda, and oil.

Tip: GF flour is thirsty.
4 ✓

Rest for 20 mins. MANDATORY.

Tip: Hydration gives structure.
5 ✓

Fry in oiled pan over medium heat.

Tip: Flip only when bottom is set and brown.

Recipe FAQ

Why do they tear?
Likely didn't rest enough or flipped too soon. Wait until edges curl and lift easily.
Can I use just rice flour?
No, it's too crumbly. Use a GF blend with xanthan gum.

Ingredients

  • 1.5 cups Gluten-Free Flour Blend (1-to-1 Baking Flour)
  • 2 large Eggs
  • 1 cup Milk
  • 1/2 cup Club Soda
  • 1.5 tbsp Sugar
  • 1 pinch Salt
  • 2 tsp Vanilla Extract
  • 2 tbsp Vegetable Oil