Gluten-free crepe recipe

gluten free crepe

Gluten-Free crepes are easy to make!

Sometimes I can be intimidated to cook certain foods, especially new gluten-free dishes. For some reason, I had thought crepes would be similar to going into the chem lab. I’m happy to report it can be made just as easily as regular ones! But, my theory behind knowing how to cook, regardless of whether it’s gluten-free or not, holds true. Technique is very important.

It’s hard as a parent to deny your children something as simple as a crepe. If you have had to stop making crepes in the past, look no further! Enjoy.

gluten free crepeGluten-Free “Very Easy” Crepes

Makes 6 crepes in a 10″ crepe pan (I would suggest doubling this recipe so you can make more at once)

2/3 cup milk or milk substitute
1/3 cup (or 50g) cornstarch* or arrowroot flour
1 large egg
2 teaspoons olive oil or melted butter
pinch of salt
* to make a buckwheat style crepe, I use 1/2 cornstarch and 1/2 buckwheat flour

Optional: for sweet crepes, add 1 tablespoon powdered sugar


  1. Place all ingredients in a blender and mix until combined.
  2. Add a drizzle of oil to the pan. Heat crepe pan to just over medium heat. This is a little tricky so don’t be surprised if the first crepe isn’t perfect.
  3. Lift the pan off of the heat and pour 2 tablespoons of batter into the pan while swirling the pan. I used a special crepe ladle which worked well. Swirl the pan off of the heat until the batter begins is covering the bottom.
  4. Cook for 20-40 seconds or until the edges are browned and start to pull away from the side. If the crepe is not brown, you may need to raise the heat. A gas stove works very well for this.
  5. Using a spatula, lift one edge of the crepe and then flip it over with your fingers or tongs. Cook an additional 15-20 seconds.
  6. Repeat with remaining batter.
  7. Enjoy as a breakfast dish with eggs, savory dish with salad or snack/dessert with nutella, fruit or chocolate.gluten free crepe

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2 Responses to Gluten-free crepe recipe

    itchylittleworld November 15, 2011 at 5:07 pm #

    We live in Montreal and are in need of an excellent crepe recipe – when in the land of the French…

    This recipe sounds too easy to be true. My son cannot have corn – would potato starch or tapioca be a better replacement?

    I’ve started a blog hop for allergies, asthma and eczema – parents or adults dealing with the condition. Please check out the page here and add a comment if you’d like to join. Thanks!


    The Family Chef November 15, 2011 at 9:12 pm #

    I would try arrowroot first and then tapioca. I’m sorry I have not had a chance to test with the other flours. When you test, only make one recipes worth. Please let me know how it comes out.

    Thanks for your blog info! Will check out soon.

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