Making gluten-free crepes is so simple and quick when you have a few cupboard staples on hand! fantastic for savory or sweet meals.
| Prep Time: | 15 mins |
| Cook Time: | 2 mins |
| Additional Time: | 40 mins |
| Total Time: | 57 mins |
| Servings: | 15 |
| Yield: | 15 crepes |
Ingredients
- 2 cups gluten-free all-purpose flour
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 4 eggs
- 1 ½ cups milk
- ¼ cup butter, melted
- 2 tablespoons softened butter, or more as needed for cooking
Instructions
- Combine flour, salt, and xanthan gum in a large bowl; form a well in the center. Whisk eggs and milk together in a separate bowl and pour into the well; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
- Heat a lightly buttered 8-inch skillet over medium heat. Pour 2 tablespoons batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more.
- For sweet crêpes, you may add 2 tablespoons sugar and 1 teaspoon vanilla extract to the batter.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 138 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves these! We use them for breakfast dishes – like with scrambled eggs and gravy (YUM!) as well as for dessert crepes. These turn out so good each time. I use Bob’s Red Mill gluten free flour which already has xanthum gum in it, so obviously I omit that in the recipe. Delicious!
these are way too thick for crepes and you can’t salvage them even. don’t waste your time.
Wildly inaccurate. There is no way you can add 1 1/2 cups of milk to 2 cups of flour and have the consistency necessary for crepes. This must be a typo. I ended up with a consistency thicker than biscuit dough. It took another half hour and 5 tries before I was able to create the right consistency. It should probably read 1 cup flour.
Thanks for a great gluten free recipe! I’m having a brunch for someone who is allergic to gluten and hates eggs. Crepes is a perfect option. I made a practice batch today and they were so easy to make! I am going to serve them with an apple filling. I did add a little bit of sugar and vanilla as suggested but they probably won’t need it with the sweet filling. This recipe is a keeper.