Gluten free crepes on a white plate.

How to Make Gluten-Free Crepes

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Do you love crepes but can’t have gluten? If so, this gluten-free crepes recipe is perfect for you. Crepes are one of my favorite things to eat for breakfast. In fact, I have three other crepe recipes here on my website. Classic homemade crepes, Nutella crepes, and chocolate crepes. But from time to time I get asked for gluten-free options so here we go, let’s make some gluten-free crepes.

Ingredients and Equipment

Gluten free flour and other ingredients in glass bowls on a cutting board.

In order to make gluten-free crepes from scratch you just need a handful of ingredients:

  • Eggs
  • Cooking oil – Use avocado oil, coconut oil, vegetable oil, olive oil, etc.
  • Vanilla extract
  • Sugar
  • Milk – I always use whole milk but you can use 2%, skim, or even almond milk if you are dairy-free.
  • Gluten-free flour mix. I always use this Bob’s Red Mill 1-to-1 gluten-free flour mix.
  • Salt
Gluten-free crepes with powdered sugar and lemon on a white plate.


  • Medium bowl
  • Whisk
  • Blender, optional
  • Sifter/sieve, optional
  • Non-stick skillet or crepe pan – Crepe pans are great because it makes it easier to flip the crepes, and they usually come with a little spreader.
  • Turner

How to make gluten-free crepes at home from scratch

Finished gluten-free crepe batter in a glass bowl.

In a medium bowl whisk together the eggs, oil, and vanilla extract. Then mix in the milk and sugar.

Next whisk in the 1-to-1 Gluten-Free flour and salt.

Alternatively, just throw all of the ingredients in a blender and blend for 15 to 20 seconds.

And just like that the batter is ready.

Cooking the crepe in a nonstick skillet on a stovetop burner.

Begin by adding a bit of butter, at tsp or 2, or oil to a nonstick skillet and set the burner to medium heat. (350F/176C)

Once the pan heats up lift the pan off the burner and pour about 1/3rd cup of batter into the pan, then tilt and rotate the pan so the batter fills the whole bottom of the pan.

Crepe in pan ready to be flipped.

Set the pan back on the burner and cook the crepe for 20 to 30 seconds until the top looks a little dry and dull looking and there will probably be a few bubbles.

Cooked gluten-free crepe in pan.

Use your turner to go under the crepe and then flip it. The second side takes less time about 15 to 20 seconds. Remove the crepe with the turner and add to a plate. This is where a crepe pan comes in handy, the walls of the pan aren’t high so it is much easier to flip the crepe. And if you make crepes often you may consider picking up a crepe maker machine, not skillet required!

TIP: To help get the turner underneath the crepe you can lift up the crepe a little with the turner then gently grab the crepe edge with your fingers and pull it up a little bit so you can slide the turner underneath. It is easy to see in the video which is located in the printable recipe card further down.

NOTE: If you use a large skillet you will probably need a bit more batter to cover the whole bottom of the pan.

Now just cook up the rest of the crepes and stack them on a plate until ready to be served.

This recipe makes 8 to 10 medium crepes.

Serve those homemade gluten-free crepes

Three gluten free crepes on a white plate ready to be eaten, topped with lemon juice and powdered sugar.

Time to eat those crepes.

You can use any of your favorite crepe fillings and toppings, things like fresh fruit, powdered sugar, syrup, fruit sauce, whipped cream, Nutella, etc.

One of my favorite simple filling and topping choices is to just sprinkle on some fresh lemon juice and then do a light dusting of powdered sugar.

You can roll the gluten-free crepes up or fold them into quarters.


How long do the gluten-free crepes last once cooked?

It is recommended to stack the crepes with wax paper or parchment paper in between each one and store them in a ziplock bag or an airtight container in the fridge for up to 4 days. They do taste better fresh. They can also be frozen.

Can I make these crepes dairy-free?

Yes as mentioned in the ingredients list you can use something like almond milk instead of normal milk.

Can I make these gluten-free crepes without eggs?

Yes, you can make them without eggs. Just add more oil, a full tablespoon, and leave out the eggs, then follow the recipe as is.

Here are other gluten-free recipes you may like:

Gluten-Free Churros

Gluten-Free Muffins

Caramel Brownies (Gluten Free)

Gluten and Dairy Free Chocolate Strawberry Tart

Keto Pizza

Gluten free crepes on a white plate.
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5 from 3 votes

Gluten-Free Crepes

Learn how to make yummy homemade gluten-free crepes. If you can't have gluten and you love crepes, this is the recipe for you!
Prep Time10 minutes
Cook Time1 minute
0 minutes
Total Time11 minutes
Course: Breakfast, Brunch
Cuisine: American, French
Keyword: easy, soft, sweet
Servings: 3 people
Calories: 289kcal
Author: Matt Taylor


  • Medium bowl
  • Whisk
  • Blender, optional
  • Sifter/sieve, optional
  • Non-stick skillet or crepe pan
  • Turner


  • 2 large eggs
  • 1 tsp of cooking oil 5g
  • 1 tsp of vanilla extract 5ml
  • 1 Tbsp of sugar 14g
  • 1 1/2 cups of milk whole, 2%, skim, almond, etc. (355ml)
  • 1 cup of gluten-free flour mix 148g
  • 1/4 tsp of salt 1g


  • In a medium bowl whisk together the eggs, oil, and vanilla extract, then whisk in the milk and sugar. Add the gluten-free flour and the salt and whisk until well combined. Or throw everything into a blender and blend for 20 to 30 seconds. The crepe batter is done.
  • Add a bit of butter to a nonstick skillet and set the burner to medium heat. Allow the pan to heat up.
  • Lift the skillet off the heat and pour about 1/3rd cup of batter into the pan then tilt and rotate it until the whole bottom is covered with batter.
  • Set the skillet back onto the burner and cook the crepe for 20 to 30 seconds until it looks dull on top and dry on the edges and maybe even a few bubbles.
  • Flip the crepe with a turner and cook the other side for 15 to 20 seconds. Then remove from the pan and stack on a plate.
  • Once all of them are cooked, serve those crepes with whatever filling and toppings you like. Some of my favorites are fresh strawberries, bananas, Nutella, powdered sugar, whipped cream, lemon juice, etc. Enjoy!


NOTE: The nutritional facts are for 3 crepes per person as a serving. 
List of nutritional facts for gluten free crepes.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!


Calories: 289kcal

Do you like the gluten free crepe recipe? Please give it a rating and comment down below, I really appreciate it. Save the Pin to Pinterest! If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.


  1. 5 stars
    Love having these gluten-free crepes with fresh fruits as fillings for breakfast. They are satisfying and delicious. Plus, they are guilt-free!

  2. 5 stars
    this was a life saver! I wanted to have a crepe brunch with all my friends, and one of my friends went gluten free! this helped us to have a fantastic brunch that included everyone! thank you so much for sharing this amazing recipe

  3. 5 stars
    I didn’t know that these could be made gluten-free, thank you so much for sharing!

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