Best Gluten Dairy Free Crepes

These gluten-free crepes are easy to prepare and absolutely wonderful for any meal, including morning or an afternoon treat. It can either be sweetly savory or keep the dairy component if you would prefer to avoid dairy altogether. Really scrumptious, and any children or adult who tastes these crepes are bound to just love them.

Boy, am I excited to share this gluten-free crepe recipe with you! It’s nearly unbelievable just how easy it is. You’ll only need a blender, some simple ingredients, and just about five minutes to whip up the batter.

Unlike traditional crepes, relying on gluten-filled all-purpose flour, these ones are naturally gluten-free and do not lose that great taste! They are airy, fluffy, and blend effortlessly in a blender. And on top of it all, perfect with a multitude of toppings or fillings.

Why you’ll love this recipe

• Easy to prepare
• Made with pantry staples
• Dairy-free option available

Basic Ingredients

Flour: For best results, I suggest you use Bob’s Red Mill 1:1 Baking Flour. Of course, the right flour combination for you would be the most suitable one in your area with xanthan gum added to provide the right consistency.

Milk: Almond milk is my preference, but choose whatever milk that you like better: dairy or plant-based milk.

Eggs: You will require two large eggs to achieve the ideal crepe texture. I would not recommend substituting with flax eggs or applesauce if you want to achieve the real flavor and texture.

Butter: Melted butter is essential—whether it is traditional dairy butter, a non-dairy version, or refined coconut oil. Honestly, though, nothing quite compares to the richness of regular butter!

Sugar & Vanilla: That bit of sugar and vanilla makes all the difference to the taste. I used white sugar, but it would really be any granulated kind. When using coconut sugar, your crepes will have a darker hue, but experiment with refined sugar-free alternatives if preferred.

Making Gluten-Free Crepes

Mix the Ingredients: Put all the ingredients together in a blender or food processor. Blending will ensure it is smooth enough with no clumps, and it is thin.

**Preparing the Pan: Warm a non-stick pan over low to medium flame and add oil.

Cook the Crepes: Pour about 1/4 cup of batter into the pan. Spread it evenly by either using the back of a spoon or gently tilting the pan. Let it cook for around a minute, or until bubbles begin to appear on the surface. Flip it and cook for another 30 seconds. Be careful not to overcook them; they should remain soft.

Finish and Serve: Place the done crepes onto a cooling rack while you prepare the rest of the crepes. Serve hot, either rolled up or folded into quarters, and you could add a dollop of strawberry jam for a lovely garnish before rolling or folding it.

Serving and Filling Ideas

Berries & Whipped Cream: This is my personal favorite! Top your crepes with fresh berries and whipped cream (or coconut whipped cream for a dairy-free option). Add a dollop of strawberry jam and drizzle with some rich chocolate sauce for extra indulgence.

Banana & Nutella: A classic combo—sliced bananas and Nutella pair perfectly with these crepes. Simple yet irresistible!

Savory: For savory, omit or cut the sugar and fill with scrambled eggs, creamy avocado, fresh parsley or cilantro, and a dusting of red pepper flakes for heat.

Maple Syrup: Simple yet oh-so-delightful, it is to just drizzle pure maple syrup with a pinch of cinnamon. So perfect for the cozy touch!

Keeping and Freezing

Fridge: Storing these gluten-free crepes in an airtight container within the fridge will allow them to keep fresh for as long as three days.

Freezing: Stack each gluten-free crepe in a freezer bag lined with parchment paper. Keep for up to two months in a freezer-safe bag. To serve, just thaw overnight in the fridge, then warm through in a pan over low heat.