Description
These Gluten-Free French Crêpes are paper-thin, delicate, and buttery, proving you don’t need wheat flour to make authentic ‘crêpes bretonnes.’ Unlike fluffy American pancakes, these are light and flexible, perfect for rolling up with Nutella, fresh berries, or savory ham and cheese. The secret lies in resting the batter to ensure a smooth, tear-free texture.
Ingredients
1 cup gluten-free all-purpose flour blend (measure-for-measure)
1 tablespoon granulated sugar (omit for savory crêpes)
¼ teaspoon salt
1 ½ cups whole milk, room temperature (or dairy-free milk)
3 large eggs, room temperature
2 tablespoons unsalted butter, melted (plus extra for the pan)
1 teaspoon pure vanilla extract
Instructions
1. Blend the Batter: The easiest way to get lump-free batter is to use a blender. Combine the milk, eggs, melted butter, flour, sugar, salt, and vanilla in a blender jar. Blend on high for 15–20 seconds until completely smooth.
2. Rest the Batter (Crucial): Let the batter sit at room temperature for at least 30 minutes (or up to 1 hour). This allows the gluten-free flour to hydrate fully, preventing the crêpes from being gritty or tearing easily.
3. Heat the Pan: Heat a non-stick crêpe pan or skillet over medium heat. Brush lightly with a little butter or oil.
4. 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 so the batter coats the entire bottom in a thin, even layer.
5. Cook: Cook for about 1–2 minutes. You’ll know it’s time to flip when the edges look dry and lacy, and the bottom is light golden brown.
6. Flip: Gently slide a spatula under the crêpe and flip it over. Cook the second side for just 30–45 seconds.
7. Stack: Remove from the pan and stack on a plate. Cover with a clean kitchen towel to keep them warm and soft while you cook the remaining batter.
8. Serve: Fill with your favorite toppings, fold or roll, and serve warm.
Notes
Batter Consistency: The batter should be much thinner than pancake batter—think heavy cream. If it thickens too much while resting, whisk in a tablespoon of water or milk.
Flour Blend: Use a high-quality blend with xanthan gum (like King Arthur or Bob’s Red Mill 1-to-1). Single flours like almond or coconut flour will not work with this specific recipe.
Dairy-Free: You can use almond milk or oat milk, and coconut oil instead of butter. The texture remains excellent.
Storage: Stack cooled crêpes with parchment paper between them. Store in the fridge for 3 days or freeze for up to 2 months.
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crêpe
- Calories: 110
- Sugar: 3
- Sodium: 85
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 3
- Cholesterol: 60