Best 12 Gluten Free Crepes Recipes
Indulge in a culinary journey with our comprehensive guide to gluten-free crepes. Whether you have dietary restrictions or are simply seeking a healthier alternative, this article will lead you through a delightful exploration of gluten-free crepe recipes. From basic to intricate, sweet to savory, we've gathered a collection of recipes that cater to every palate and occasion. Embark on this flavorful adventure as we bring you the best of gluten-free crepes, ensuring that every bite is a symphony of taste and texture. So, prepare your kitchens, gather your ingredients, and let's dive into the delicious world of gluten-free crepes!
Here are our top 12 tried and tested recipes!
GLUTEN-FREE CREPES
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h10m
Yield Makes about 16
Number Of Ingredients 6
Steps:
- Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
- Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
- Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.
PERFECT GLUTEN-FREE CREPES
Gluten-free crepes are so quick and easy to make, with just a few basic ingredients from your pantry! Great for either sweet or savory recipes.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 15
Number Of Ingredients 6
Steps:
- Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; 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.
- Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe 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 crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.7 g, Cholesterol 53.7 mg, Fat 5.3 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 1.8 g
GLUTEN-FREE CREPES
Great tasting gluten-free crepe recipe. Works well every time.
Provided by William C McIntee (wcmcintee)
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h11m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
- Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
- Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.
Nutrition Facts : Calories 230 calories, Carbohydrate 28.3 g, Cholesterol 93 mg, Fat 11 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 75.3 mg, Sugar 7.1 g
GLUTEN-FREE BUCKWHEAT CREPES
Crepes that can be eaten by those intolerant to gluten. These can be used for either sweet or savory fillings. They can be made ahead of time and reheated when necessary. The batter will stay in the refrigerator up to 24 hours if kept in an airtight container.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 12m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
- Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe 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 crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 13 g, Cholesterol 67 mg, Fat 5.9 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 1.8 g, Sodium 45.2 mg, Sugar 2.5 g
RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE
This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency
Provided by Jubes
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
- Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
- Repeat until the batter has all been used.
- Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.
Nutrition Facts : Calories 293.9, Fat 6.6, SaturatedFat 5.9, Sodium 304.8, Carbohydrate 55.5, Fiber 1.1, Sugar 19.6, Protein 2.8
BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE
Posting as a recipe that is vegan and gluten-free. A recipe from "The Ultimate Book of Vegan Cooking" This recipe uses soy milk- but you can use regular milk if not vegan or dairy-free. Crepes can be used for savory or sweet toppings/fillings. Serves 4- makes 8 crepes. Buckwheat is gluten-free and not actually wheat....higher in protein than most gf flours and a good source of amino acids
Provided by Jubes
Categories Breakfast
Time 45m
Yield 8 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
- Add the coconut oil and a little of the milk, beating well with a wooden spoon.
- Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
- Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
- Cook until golden brown, flip and cook the other side.
- Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.
GLUTEN-FREE BUTTER CREPES WITH ORANGE BLOSSOM HONEY BUTTER
Buttery, gluten-free crepes are served with whipped honey butter. Real butter makes the difference: the crepes are crisp and the topping creamy, all with a hint of orange for an indulgent dessert or brunch.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Saute Express® Saute Starter
Time 40m
Yield 3
Number Of Ingredients 9
Steps:
- Whisk eggs, salt and milk together in a mixing bowl. While whisking, add the flour 1/4 cup at a time, making sure it is well combined before adding the next. Stir in 1/4 cup melted butter.
- In a separate bowl, mix 6 tablespoons softened butter, honey and orange zest together. Whip until creamy and smooth.
- Heat a 10-inch crepe pan over medium heat. When hot, add 1/2 teaspoon butter to the pan and spread around with a brush to cover the whole pan. If your pan is non-stick, you will only need to do this once. If your pan is not non-stick you may need to repeat this more often.
- Whisk the batter well, add 1/3 cup of batter to the heated pan; swirl it around to cover the entire surface of the pan. Cook until the edges brown and the crepe moves freely, about 2 minutes.
- Flip the crepe over and cook until evenly cooked. Remove from the pan and continue with the rest of the batter.
- Place a crepe on a warm plate. Spread 1 1/2 tablespoons filling evenly over one half of the crepe. Fold the crepe twice making a triangle. Do the same with the rest of the crepes. Top with remaining honey butter and serve.
Nutrition Facts : Calories 676.5 calories, Carbohydrate 64.1 g, Cholesterol 234 mg, Fat 45.1 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 26.8 g, Sodium 138.7 mg, Sugar 39.7 g
GLUTEN FREE CREPES ( PANCAKE) MIX
Our family likes thin pancakes. When two members were diagnosed with Celiac disease, I experimented with different combinations to come up with a good replacement. With this recipe, remember that the batter will be thinner than what you are used to with wheat flour. It will seem to be too thin. But it works!
Provided by All about pies in W
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the dry ingredients together.
- To use mix: Add 2 beaten eggs and 1 cup of water to 1 cup of the mix.
- Mix well.
- Heat crepe pan with butter and fry.
- "batter will be thin".
CRêPES (PALATSCHINKEN) (GLUTEN FREE)
Corn free as well. Austrian and German, these are usually served with different types of fillings and eaten for lunch or dinner. Traditionally rolled with apricot or strawberry jam and sprinkled with confectioner's sugar. A variety of different fruit sauces, like apple sauce or thick fruit jams called lekvar, lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, or any combination thereof. Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven. They may also be eaten unsweeted, plain, or filled with cheeses, meat, mushroom or vegetable stews, topped with sour cream. DH even makes these fresh at work if I send him with a ziplock of the dry mix and my DH is not a cook! This recipe is modified from Carriefaith's on the forum of http://www.celiac.com.
Provided by UmmBinat
Categories Breads
Time 50m
Yield 6 Wraps
Number Of Ingredients 7
Steps:
- In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
- Add the eggs and beat together until smooth.
- Slowly beat in the water.
- Let rest in the fridge for at least 20 minutes.
- Heat a 9" skillet or frypan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
- Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
- Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
- Turn and barely cook the other side.
BANANA OAT CREPES (GLUTEN-FREE)
These gluten-free crepes get their special sweetness from bananas and can have the same texture as normal crepes, depending on the equipment you use. They are very easy to make and cheap too!
Provided by Ravenhood
Categories Breakfast
Time 35m
Yield 7-8 crepes, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients in a blender until smooth and let stand in fridge for 15 minutes.
- Heat a greased skillet on medium heat and pour 1/3 cup batches on the pan, swirling it very quickly to distribute the batter.
- Cook until the bottom starts to turn golden and it is easily flippable, then flip and cook other side until done to your preference. Garnish with maple syrup, chocolate sauce, berries, jam or mashed bananas as filling and topping.
- ****You can make your own with a blender, using about 1 1/2 cups quick oats to make 1 cup oat flour. If you`re going to leave your crepe mixture in the fridge for quite a while it will thicken so just add water to the desired consistency. If you`re going to blend it, do so just for a second and let the mixture rest a couple of minutes before cooking them or else you may end up with airey crepes.
GLUTEN-FREE CREPES OR PANCAKES
These are great for crepes. My family loves them with Nutella® and strawberries. These are also great to pour into shapes: shark, bear, snowman, etc. I like to double this recipe and use the batter for a couple days.
Provided by L A Brown
Categories Breakfast and Brunch Crepes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes.
- Mix rice flour, potato starch, arrowroot flour, tapioca flour, coconut sugar, baking powder, baking soda, xanthan gum, and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture.
- Whisk milk mixture into flour mixture until batter is thoroughly mixed.
- Heat a lightly oiled skillet or large pan over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 2 to 3 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 57.7 g, Cholesterol 93 mg, Fat 14.8 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 763.9 mg, Sugar 10.6 g
GLUTEN-FREE CREPES WITH SORGHUM
I love crepes, but I'm gluten free, and I thought I'd never enjoy them again. Good news is, the original crepes are made with buckwheat flour, which is gluten free. I like them but they take overnight preparation, and as a mother of young kids, sometimes I just want to do something quick, so I tried sweet white sorghum flour, and the result was a light batter that holds great, and has soft texture and mild flavor. Excellent to make sweet or savory crepes. Stuff them with ham and cheese, chicken and your favorite sauce, smoked salmon, beef strips, veggies, eggs, or fruit and yogurt. Let your imagination inspire you.
Provided by maria joesaar
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 13m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a lightly buttered skillet over medium-high heat.
- Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous.
- Pour 1/4 cup batter onto the hot pan and swirl quickly to form a thin layer. Cook until there is no liquid on the surface and edges start to lift up from the pan, 2 to 4 minutes. Flip and cook for a few seconds on the other side. Transfer to a plate. Repeat with remaining batter to make about 8 crepes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 13.7 g, Cholesterol 73.6 mg, Fat 3.6 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 75.8 mg, Sugar 1.1 g
Tips for Making Gluten-Free Crepes:
- Use a good quality gluten-free flour blend. Not all gluten-free flours are created equal. Some are more likely to produce dry, crumbly crepes, while others will result in soft, pliable crepes. Experiment with different brands and blends until you find one that you like.
- Let the batter rest before cooking. This allows the flour to absorb the liquid and results in a more tender crepe. At least 30 minutes is ideal, but you can let it rest for up to 2 hours.
- Use a well-seasoned crepe pan or non-stick skillet. This will help to prevent the crepes from sticking.
- Heat the pan over medium heat. If the pan is too hot, the crepes will cook too quickly and may burn. If the pan is too cool, the crepes will not cook evenly.
- Pour a thin layer of batter into the pan. The crepe should be thin enough to spread out easily, but not so thin that it tears.
- Cook the crepe for 1-2 minutes per side, or until it is golden brown. Flip the crepe carefully to avoid tearing it.
- Serve the crepes immediately with your favorite toppings. Crepes can be filled with sweet or savory fillings, such as fruit, cheese, or vegetables.
Conclusion:
Gluten-free crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can easily make gluten-free crepes that are just as good as traditional crepes. So next time you're looking for a gluten-free meal that's both delicious and satisfying, give gluten-free crepes a try!
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