Gluten free crepes are easy to make at home. It just takes a little bit of practice for that perfect thin pancake.
Did you know I studied French all through junior high and high school and a year of college? I don’t think I could even attempt plus-que-parfait now, but some things stayed with me.
We explored France through food a lot in class. Those were my first experiences with crepes, real chocolate mousse, chicken cordon bleu, bouche de Noël, and tarte tatin, which I cooked for my teacher out of a French cookbook. (Yes, I was an insufferable foodie even then.)
Crepes are one of the things that I love to make — they’re super easy and endlessly customizable. By using buckwheat flour and King Arthur Flour’s gluten-free blend, I don’t need to worry about making a different dish for my gluten-free friends. The buckwheat adds a little more heft, but they still cook up wonderfully, especially if you use a special crepe pan.
Crepe pans are actually more versatile than you might think — I use mine to warm tortillas, cook pancakes, and even fry burgers sometimes! Because they do have a slight rim, you can use them without worrying about liquids seeping over the edge.
My favorite crepes are filled with jam or chocolate. Or jam and chocolate. Or just chocolate. You know. I recommend having your toppings set out for whoever is enjoying the crepes with you, rather than filling them as you go. I do find it is easier to fold the crepes right after you take them off the pan, but you can unfold them to fill and fold again.
The crepe batter does benefit from resting after mixing, which is the perfect time to get out your jam, chocolate, sliced fruit, whipped cream, or peanut butter, and make yourself a coffee to sip on while you swirl and flip your crepes with ease. It’s how the French do it. So I hear.
- 1/2 cup all-purpose gluten free flour, like King Arthur Flour Gluten-Free Flour Blend
- 1/2 cup buckwheat flour
- 2 tablespoons granulated sugar
- 3 eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled
- Sift together flours and sugar, then beat in eggs, milk, salt and vanilla until batter is smooth.
- Let batter rest in refrigerator overnight, or at least 30 minutes.
- When ready to cook, heat a crepe pan or flat frying pan over medium.
- Whisk melted and cooled butter into crepe batter. When pan is hot, pour about 1/4 cup of batter into the center of the pan. Tilt pan to evenly coat it with batter, or use a rateau to spread.
- Cook crepe until edges are crispy and the top no longer looks wet (about 2 minutes). If your crepe is thin enough, you will not need to flip. If needed, flip and cook for another minute or so. Fold crepe and set aside until the whole batch is done.
- Repeat with remaining batter. Serve crepes with chocolate spread, jam, whipped cream, or cheese.
Batter should rest for at least 30 minutes, but is even better if you give it overnight.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 570Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 162mgSodium: 238mgCarbohydrates: 93gFiber: 4gSugar: 7gProtein: 20g
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