• chef janet

Gluten-Free Crepes

I have used this gluten-free crepe recipe for so many dishes. It’s easy and always a winner! I have used the crepes for several mini tart recipes so finally now a traditional crepe dish.

I highly recommend using a non-stick skillet to cook them. It makes it so much easier.

Crepes are wonderful – they can be savory or sweet or somewhere in between. They can be for breakfast, lunch, dinner or brunch. They can be kid-friendly or adult sophisticated. The possibilities are endless! I’ve provided a few different ideas here but use your imagination.


½ c milk (I use unsweetened almond or coconut) 2 large eggs ½ c gluten-free flour blend (no xanthan gum) 1/8 tsp salt 2 Tbsp unsalted butter, melted

Place the milk, eggs, flour and salt in the blender and beat on medium-high. If necessary scrape down the sides of the pitcher and blend until smooth. With the blender on low, pour in the melted butter and blend until combined. 

Heat an 8″ non-stick skillet and brush lightly with butter.

With the heat on medium-high swirl and gently shake the skillet as you pour in about 2 Tbsp batter. You are looking for a thin coating of batter. If you put in too much batter simply pour it out.

Once the crepe is set, flip it over and cook another 15 seconds. Remove to a plate and cover. Continue this process and just stack the crepes on the plate keeping covered.

Crepe Fillings

Berry and Chocolate

Fill the gluten-free crepe with your favorite berries and drizzle with chocolate syrup.

I make chocolate syrup from scratch by heating ¼ c milk with 1½ Tbsp butter and 1 Tbsp brown sugar. Add 2 ounces chopped bittersweet chocolate and stir until melted.

Mushroom and Shallot

Saute 8 oz sliced crimini mushrooms, 2 Tbsp minced shallot and 1/2 tsp fresh thyme leaves in butter. When softened add 1/4 c white wine and simmer until the wine is almost completely evaporated. Stir in 2 Tbsp grated Parmiggiano or Romano cheese.

Strawberry Balsamic

Place 1/2 c balsamic vinegar with 1 Tbsp maple syrup (or your favorite sweetener) in a pot and simmer for 15 minutes. Let cool. It will thicken considerably as it cools. Or use ready made balsamic glaze.

Meanwhile dice 6 large strawberries. Saute them in a little bit of butter. Add a small spoonful of the balsamic reduction and cook for a minute.

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