Gluten-Free Crêpes
Categories: All, Appetizers, Breakfast Treats, Desserts, Recipes, Treats
Tags: , Bastille Day recipes, Crêpes Suzette Recipe, Dairy Free, French recipes, Gluten-Free crêpe, Nutella, Traditional Recipes
The Tour de France is almost over, Bastille Day has just passed us by, and I’m still fixated on all things French. I just can’t get enough. I made homemade gluten-free baguettes last week and this week I’m on to crêpes, just realizing that I’ve never shared my amazing recipe for these wafer-thin pancakes with my dear blog readers! I’ve published crêpe recipes in various of my cookbooks, but never here on my blog.
Score! A gluten-free crêperie in Italy, serving monster-sized crêpes!
The thought of yummy crêpes served in my favorite fashion — smeared with Nutella® and layered with banana slices — overcomes me sometimes, as I remember hunting down these (gluten-filled) delicacies while in France so many years ago. On my recent trip to Italy, my passion for them was reignited as I somehow stumbled upon a gluten-free crêperie in Umbria!
Seeing as these are not typical options here in America, I thought I simply must share this super easy way to make your own crêpes for breakfast, lunch or dinner! Think of them as the perfect conduit for anything from Nutella® (or if you’d rather a healthy vegan option, try yummy raw chocolate coconut butter!), fruit, ice cream, or liqueur (think Crêpes Suzettes) to savory fillings like ham and cheese or fresh lemon juice and crab!
Let your imagination be your guide! Bon appétit mes amies!
Crêpes
- 2 Tbs. Jules Gluten Free™ All Purpose Flour
- 3 large eggs
- 3 Tbs. milk (dairy or non-dairy)
- 1/2 tsp. salt
- butter or non-dairy alternative for the pan (Earth Balance® Buttery Sticks)
Prepare a small frying pan by heating it to medium-low heat and then adding one teaspoon butter or non-dairy alternative.
Whisk crêpe ingredients in a small bowl, mixing until there are no lumps, approximately 1-2 minutes. When the butter has melted, pour a thin layer of batter into the pan (approximately 2 tablespoons of batter spreads to create a 6 inch crêpe). Pick up the pan and move it around until all the batter spreads out thinly and begins to set. Cook for only about 1 minute, or until the batter is completely set on the bottom
Flip the crêpe over gently and cook for only 30 seconds on the other side. The edges will begin to curl when the crêpe is done.
Set the crêpe aside, cover and repeat until all the batter is used. Refresh the butter in the pan as needed to prevent them from sticking to the pan.
Recipe makes approximately six, 6-inch crêpes. Double the recipe, as needed. Refrigerate any leftovers by layering with wax paper and sealing in a zip-top bag.
Serve with Nutella®, fresh fruit or preserves, or even savory fillings like the lemony crab recipe from my cookbook, Nearly Normal Cooking for Gluten-Free Eating!
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Lauren T said: on July 20, 2012
Wow I can’t believe how easy that is! I thought making crepes was difficult, but now that I see it’s not I’m going to make these crepes all the time!
Jules said: on July 20, 2012
Yes, Lauren! The first one is always hardest because you have to get the temp just right, but if it sticks or doesn’t look perfect, just eat it right then and there, and start making all the rest, and making them pretty! It’s really quite simple when you get the hang of it. As they say, “It’s all in the wrist!”
Lauren T said: on July 23, 2012
Great thanks for the tips!
Ellen said: on July 20, 2012
Thank you so much!! I love crepes, and have an old standby recipe for chicken crepes baked on a bed of broccoli that I make (or made) for the holidays every year – until my diagnosis, that is. But now I can make them again!!
Jules said: on July 20, 2012
Fantastic, Ellen! Your version sounds great, too! So glad you can start making them again!
Carrie said: on July 20, 2012
Taking our house gluten-free meant temporarily losing one of our favorite recipes of Cherry crepes made with Kirsch and cream chs. I first made it for a large group of ladies at a party after moving into my first apartment and it was a huge hit. It became a treat for our special occasions and was determined and happy to resurrect it in GF fashion. That said, it has been much too long and your post has enthused me to make them for our anniversary this weekend. I’m excited to use your recipe this time!
Thank you, Jules! You are ‘living the life’!!
Carrie
Jules said: on July 20, 2012
Ah, Carrie, that is so sweet! I am thrilled that this recipe will inspire you to bring back a favorite (which sounds wonderful, by the way!). Enjoy your anniversary in a tasty way!!!
Stephanie said: on July 20, 2012
This is perfect timing! A friend invited us to come over for crepes this Sunday, so now I can make some GF ones to bring along for DS!
Jules said: on July 20, 2012
Yay Stephanie! That was perfect timing! So happy you’ll be set this weekend!
Suzanne said: on July 20, 2012
Sounds delicious, but I’m wondering…Does this recipe really only takes two tablespoons of your flour?
Jules said: on July 20, 2012
Hi Suzanne – yes! It is really mostly egg, but note that this recipe makes only six 6-inch crepes. Often folks will want more so you will need to double or triple the recipe. Enjoy!
Jennifer said: on July 20, 2012
These look great. I will be making this weekend! You don’t have a ‘cream cheese’ recipe for the inside do you? Thank you for all of your delicious recipes!
Jules said: on July 20, 2012
Great, Jennifer! So glad you’re going to be trying them! I don’t have a recipe for cream cheese filling, but I’m sure it wouldn’t be hard to find one on the internet that is already GF. Enjoy!
KD said: on July 21, 2012
Is the recipe adaptable to make it egg-free; for example, using applesauce, Jules?
Jules said: on July 21, 2012
KD – since this recipe is so heavily egg-based, I wouldn’t recommend that. Sorry!
Patricia Minnigh said: on July 21, 2012
This is wonderful! I have trying to make crepes, but somehow they were lacking! My granddaughter and I are going to make these with the Nutella and bananas as you pictured! Thanks!
Jules said: on July 21, 2012
Have fun, Pat! They’re super easy when you get the hang of it!
Stephanie said: on July 23, 2012
Made them for the party yesterday. They were easy and delicious!
Jules said: on July 25, 2012
Fantastic, Stephanie! Great to hear!
superfcbear said: on July 24, 2012
hi – just wanted to clarify – is it really only 2 TBSP of flour??
Jules said: on July 25, 2012
Superfcbear – yes! For six, 6-inch crepes, it’s only 2 Tbs. flour!
Lacey said: on July 26, 2012
I love crepes and they’re a delicious way to pack in a lot of fruit after a hard workout or long run! I’ll have to share mention this recipe on my blog, thanks for sharing.
Lacey (TheGlutenFreeNutritionist.blogspot.com)
Catherine said: on July 28, 2012
Wow!! We just found out my second son is allergic to gluten last week… Have been trying different things and so far so good. But I was wondering what to do about baking; I’m French, and I love to bake. My neighbor recommended your flour; so here I am, doing a little research…
And I was just thinking about crepes; all my kids love them; my mom is coming to visit next week and she always makes crepes with them. I guess I won’t stress about it! Will just go grab a bag of Jules’ Flour at Mom’s…
One little comment on your recipe: in France, we always let the crepe batter rest overnight (or at least a couple of hours), then we stir it and add a little water before making the crepes if the batter has thickened too much…
I can already taste them…
Jules said: on July 28, 2012
Catherine- what a great tip regarding crepes! I’m going to have to try that next time! Thanks so much for sharing! By the way, thank your neighbor for me, on the recommendation!
Laura said: on July 30, 2012
Hi Jules, I see that you answered a no egg question above. My husband and daughter are allergic to egg yolk only, can I make these with egg whites only or egg beaters?
Thanks!
Laura
Jules said: on July 31, 2012
Hi Laura, this recipe should work nicely with egg whites or egg beaters – give it a go!
Laura said: on July 31, 2012
Great, thank you!!
ashlyn millican said: on August 8, 2012
was delicious never had a crepe before but yummy
thanks
11 year old ashlyn
Jules said: on August 9, 2012
Yay, Ashlyn! So glad you got to enjoy the yummy fun of crepes!! They’re awesome – you can put nearly anything in them! Hope you get to make them again soon!!!
Dawnzie said: on April 24, 2013
I make Crepes for Mothers Day every year for my Mom and Mother in Law. Only within the last year have I found out that Gluten is not my friend! I love your Flour and was questioning weather or not I could just substitute the GF Flour for what was called for in my original recipe? I’m going to try yours and mine. mine rests overnight, gonna do that with yours too! Thanks for the recipe !!!
Jules said: on April 24, 2013
I’d love to hear the results of your test, Dawnzie! Crepes are much easier than they might seem and they have always worked with my flour, no matter what recipe I’ve tried. I hope you have success, too! Mother’s Day is right around the corner!