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Indulge in the delicate, buttery goodness of Gluten Free French Crepes, a perfect treat for any time of day. These crepes are light, versatile, and just as delicious as their traditional counterparts. Whether you fill them with sweet or savory ingredients, they’re sure to impress!
I first discovered the magic of crepes during a trip to Paris, where street vendors would whip up these thin, golden delights in minutes. After going gluten-free, I missed them terribly—until I perfected this recipe. Now, I can enjoy Gluten Free French Crepes whenever the craving strikes!
Get ready to bring a taste of France into your kitchen with this easy-to-follow recipe.
What to Expect
- Time: 30 minutes (plus overnight chilling for best results)
- Difficulty: Moderate
Before You Begin
For the best Gluten Free French Crepes, ensure all ingredients are at room temperature. Chilling the batter overnight allows the flour to hydrate fully, resulting in a smoother texture. Use a nonstick or well-seasoned cast-iron skillet for even cooking.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Gum-free gluten-free flour blend | 1 ¾ cups (245 g) (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour) |
| Kosher salt | ¼ teaspoon |
| Eggs, at room temperature, beaten | 3 (150 g weighed out of shell) |
| Unsalted butter, melted and cooled | 2 tablespoons (28 g) |
| Milk, at room temperature | 2 cups (16 fluid ounces) |
Step-by-Step Guide
- In a large bowl, whisk together the gluten-free flour blend and salt.
- In a separate bowl, whisk the eggs, melted butter, and milk until fully combined.
- Create a well in the dry ingredients and pour in the wet mixture. Whisk until smooth and slightly thickened.
- Cover and refrigerate the batter overnight (or up to 2 days) for best results.
- Before cooking, whisk the batter again and let it sit at room temperature for 10 minutes.
- Heat a 9-inch nonstick skillet over medium heat for 2 minutes. Lightly grease with cooking spray.
- Pour 5 tablespoons of batter into the center of the skillet, swirling immediately to coat the pan evenly.
- Cook for 90 seconds until the edges turn golden, then flip and cook for another 30 seconds.
- Transfer the crepe to a parchment-lined plate and repeat with the remaining batter.
- Serve warm or store for later—these Gluten Free French Crepes keep well!
Notes
Use a blend that is higher in white rice flour, tapioca starch, and potato starch. A blend like King Arthur Measure for Measure is usually a good bet. If your blend has no gum, add 1/2 teaspoon of Xanthan Gum.
Do not skip this. Let the batter rest in the fridge. It’s non-negotiable for good texture.
- Heat: Heat the pan to medium heat (about 350°F / 175°C).
- Grease: Lightly grease with Butter or a GF Baking Spray. Do NOT use regular cooking spray that contains wheat.
- The Swirl: Pour batter and immediately tilt and swirl the pan to create a thin, even layer. Work quickly!
Use a plain, unsweetened protein powder, preferably one that is certified Gluten-Free.
Pointers for Perfection & How to Store
For ultra-thin crepes, adjust the batter consistency with a splash of milk if needed. Stack cooked crepes with parchment between layers to prevent sticking. Store in the fridge for 2 days or freeze for up to a month. Reheat in a warm skillet before serving. For another gluten-free delight, try these Gluten Free Lemon Blueberry Cheesecake Bars!
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Gluten Free French Crepes: High-Protein Desserts
- Total Time: 35
- Yield: 8 crepes 1x
- Diet: Gluten Free
Description
These Gluten-Free High Protein French Crepes are the perfect guilt-free dessert or power breakfast. They are paper-thin, delicate, and buttery just like the classic French version, but packed with protein thanks to a blend of vanilla protein powder and eggs. Fill them with Greek yogurt and berries for a delicious, muscle-building treat.
Ingredients
— The Batter —
¾ cup gluten-free all-purpose flour blend
¼ cup vanilla whey protein powder (or plant-based vanilla protein)
3 large eggs, room temperature (eggs provide structure and protein)
1 ½ cups milk (dairy or almond milk), room temperature
2 tablespoons unsalted butter, melted (plus extra for the pan)
1 tablespoon granulated sugar or sweetener of choice
½ teaspoon pure vanilla extract
Pinch of salt
— High Protein Filling Ideas —
1 cup plain Greek yogurt sweetened with honey or maple syrup
Fresh berries (strawberries, blueberries, raspberries)
Nut butter (almond or peanut) drizzle
Instructions
1. Blend the Batter: The secret to smooth crepe batter is a blender. Combine the milk, eggs, gluten-free flour, protein powder, melted butter, sugar, vanilla, and salt in a blender.
2. Pulse for 15-20 seconds until completely smooth and foamy. (If you don’t have a blender, whisk the wet ingredients vigorously, then sift in the dry ingredients and whisk until no lumps remain).
3. Rest the Batter: Let the batter sit at room temperature for at least 15-20 minutes. This allows the gluten-free flour to hydrate and the foam to settle, ensuring the crepes don’t tear.
4. Heat the Pan: Heat a 10-inch non-stick skillet or crepe pan over medium heat. Grease lightly with a little butter or cooking spray.
5. Pour & Swirl: Pour about ¼ cup of batter into the center of the hot pan. Immediately lift the pan and swirl it in a circular motion to spread the batter into a thin, even circle that coats the bottom.
6. Cook: Cook for 1–2 minutes, or until the edges look dry and lift slightly from the pan, and the bottom is light golden brown.
7. Flip: Carefully slide a spatula under the crepe and flip it over. Cook for another 30–60 seconds on the second side.
8. Stack: Slide the finished crepe onto a plate. Repeat with the remaining batter, greasing the pan slightly between each one.
9. Serve: Fill each crepe with a dollop of Greek yogurt and berries, fold into quarters or roll up, and serve immediately.
Notes
Protein Powder Choice: Whey protein usually yields the thinnest, most ‘crepe-like’ texture. Plant-based powders can be thicker/grainier, so you may need to add an extra tablespoon of milk if the batter seems too thick.
Pan Temperature: If the batter sets before you can swirl it to the edges, your pan is too hot. Lower the heat slightly.
Make Ahead: Crepes store wonderfully. Stack cooled crepes with parchment paper between them and store in a ziplock bag in the fridge for 3 days. Reheat in a warm pan for 10 seconds.
Savory Option: Use unflavored protein powder, omit the sugar and vanilla, and fill with ham, cheese, and spinach for a high-protein lunch.
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2
- Sodium: 95
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 8
- Cholesterol: 75
Your Burning Questions Answered!
- Can I make these crepes dairy-free?
- Yes! Substitute milk with almond or oat milk and use dairy-free butter.
- Why did my crepes tear?
- The batter may need more resting time, or the pan might not be hot enough.
Can I freeze the batter?
Absolutely—just thaw and whisk before cooking.
Dig In & Enjoy!
These Gluten Free French Crepes are a game-changer for anyone avoiding gluten but still craving that classic French flavor. Fill them with Nutella, fresh fruit, or savory herbs—your options are endless. For more delicious ideas, follow me on My Pinterest.