Your search for the perfect gluten-free crepe is over. These EASY, 7-ingredient crepes are just like the classics — thin and delicate with perfectly crisp edges, and they fold beautifully without breaking! Plus, dairy-free, naturally sweetened, and made in just 1 bowl!
Add your favorite crepe fillings and prepare for your breakfast, brunch, or dessert dreams to come true! Let’s do like the French do and make some crepes!
What Are Crepes?
Crepes (also spelled crêpes) are a type of thin pancake commonly made in France with flour, eggs, milk, salt, butter, and sometimes sugar. Because they contain no leavening agent and the batter is quite runny, they are thin and cook quickly.
They’re enjoyed in both sweet and savory forms and filled with everything from fruit to veggies, meats, cheeses, and more. The following is our sweet version that’s equally as thin and crispy as the classics, but made gluten-free and dairy-free!
How to Make Gluten-Free Crepes
These crepes come together with 7 simple ingredients:
- Dairy-free milk – we used almond, but any thin, neutral-flavored milk will work.
- Dairy-free butter – for a classic, buttery flavor! We enjoy Miyoko’s.
- Maple syrup – for natural sweetness. Cane sugar works, too!
- Eggs – create perfectly foldable crepes with a classic flavor. If vegan, try our buckwheat crepes instead!
- Gluten-Free Flour Blend – we made this recipe using our DIY blend for accessibility, but our ready-made blend works, too (just add more dairy-free milk to thin out the batter). Store-bought blends should work well, too!
- Vanilla & sea salt – both add dimension and complement the sweetness.
Simply mix together the wet ingredients, then whisk in the dry until completely smooth.
Then it’s time to cook! Grab your favorite cast iron or non-stick skillet and grease it with dairy-free butter. When you pour in the batter and pick up the pan to give it a swirl the batter should spread to the edges of the pan.
After cooking your crepes for about 1 minute on each side, you’ll end up with perfectly pliable, golden crepes!
We hope you LOVE these crepes! They’re:
Slightly crisp on the edges
Quick & easy
& Kind of PERFECT!
Whether serving for breakfast, brunch, or dessert, they’re a simple yet elegant treat delicious with an endless variety of toppings and fillings.
Crepe Filling & Topping Ideas
More Gluten-Free Brunch Favorites
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (8-inch crepes)
- 1 ¼ cup dairy-free milk (unsweetened/plain // we used almond)
- 1/4 cup melted dairy-free butter (we used Miyoko’s Salted // plus more for greasing pan)
- 2 Tbsp maple syrup (or sub cane sugar)
- 2 large eggs (organic, pasture-raised when possible)
- 1 ½ tsp vanilla extract
- 1 cup DIY Gluten-Free Flour Blend*
- 1/2 tsp sea salt
To a medium mixing bowl, add dairy-free milk, melted dairy-free butter, maple syrup, eggs, and vanilla extract. Whisk well until completely combined.
Next, add gluten-free flour blend and sea salt and whisk again until completely smooth with no lumps remaining.
- Heat a large cast iron skillet (10-12 inch) (or non-stick skillet) over medium heat. Lightly grease the pan with dairy-free butter. Once sizzling, place 1/4 cup of batter* into the center of the pan, then pick up the pan (using an oven mitt) and tilt it in a circular motion so the batter coats the surface evenly. You want the crepes to be as thin as possible and spread all the way to the edges of the pan. If your pan is too hot, the crepes will have little holes (but will still be delicious) — reduce the heat as needed.
After a minute of cooking, the edges should start to look golden and lift away from the pan easily — at this point it’s safe to flip the crepe. To flip it, simply loosen the edges with a spatula or butter knife. Slip your spatula under the crepe and flip. It’s okay if it doesn’t land perfectly! Continue cooking for 1 minute, or until lightly browned on both sides.
Repeat with the remaining batter, keeping already cooked crepes on a plate covered with a clean kitchen towel or in the oven on the warm setting.
Store leftover crepes in an airtight container in the refrigerator for up to 2-3 days or let cool and store in a sealed container in the freezer (separated by parchment or wax paper) for up to 1 month. Reheat in the microwave or briefly in a skillet over medium heat.
*Eggs are important for flavor and structure in this recipe. If vegan, try our 5-Ingredient Buckwheat Crepes.
*We found 1/4 cup of batter to be the ideal amount for a 10-12 inch skillet. If you prefer thinner crepes or are using a smaller pan, start with less batter.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 crepe Calories: 103 Carbohydrates: 13.2 g Protein: 1.8 g Fat: 4.6 g Saturated Fat: 3 g Polyunsaturated Fat: 0.31 g Monounsaturated Fat: 0.57 g Trans Fat: 0 g Cholesterol: 30 mg Sodium: 150 mg Potassium: 62 mg Fiber: 0.5 g Sugar: 2.3 g Vitamin A: 50 IU Vitamin C: 0 mg Calcium: 55 mg Iron: 0.4 mg