Crepes are a popular thin French pancake that can be made with a variety of fillings both sweet and savory. For those who need to avoid gluten, making crepes gluten free is easy with just a few simple ingredient swaps.
What ingredients are used to make regular crepes?
The basic ingredients for traditional crepes are:
- All-purpose flour
- Milk
- Eggs
- Butter or oil
- Salt
- Water
All-purpose flour contains gluten, so it needs to be swapped out for a gluten free flour blend when making gluten free crepes. The other ingredients are naturally gluten free.
What can I use instead of all-purpose flour?
There are a few different gluten free flour options that work well in crepes:
- Gluten free all-purpose flour: This flour blend contains a mix of various gluten free flours like rice flour, tapioca flour, potato starch, etc. Bob’s Red Mill and King Arthur Baking make popular gluten free AP flour blends.
- Rice flour: White or brown rice flour can be used. Rice flour gives crepes a slightly chewy texture.
- Buckwheat flour: Despite the name, buckwheat is gluten free and has an earthy, nutty flavor. Choose light or dark buckwheat flour.
- Coconut flour: Coconut flour is made from dried, defatted coconut meat. It soaks up a lot of liquid so typically less is needed in recipes.
For best results, use a blend of flours like gluten free AP flour plus coconut flour or rice flour. Using only one type of gluten free flour may result in crepes that are too moist or too dry.
What is the ratio for gluten free crepe batter?
The basic ratio for gluten free crepe batter is:
- 1 cup gluten free flour blend
- 1 cup milk or non-dairy milk
- 2 eggs
- 2 Tbsp butter, melted or oil
- 1/4 tsp salt
- 1/4 to 1/2 cup water
This makes a thin, easy to spread batter. The milk provides protein and fat to help crepes brown nicely. Eggs act as a binder in place of gluten. Butter or oil adds more fat for flavor and browning. Water thins out the batter to the right consistency. The specific amounts of flour and liquid needed may vary slightly depending on the flour blend used.
How do you make the batter?
Making gluten free crepe batter is very easy:
- In a blender, combine the eggs, milk, melted butter or oil, salt and water.
- Add the gluten free flour blend and blend until smooth and well combined.
- Transfer the batter to a bowl or measuring cup. Cover and refrigerate for at least 30 minutes. This allows the flour to hydrate and results in a thinner, smoother batter.
- The rested batter can be used right away or stored covered in the fridge for 2-3 days.
Dry ingredients can be sifted beforehand for a super smooth batter without any lumps. But blending usually breaks up any small lumps easily.
How long should gluten free crepe batter rest?
Resting the gluten free crepe batter in the fridge for at least 30 minutes improves the texture, making the crepes tender with better browning. Longer rests are fine too. The batter can be made 1-2 days in advance very easily.
Resting gives the flour time to fully hydrate and absorb the liquid. This allows any gluten free flour to soften instead of absorbing liquid quickly while cooking. It also allows the starches in the flour to unwind, which helps crepes brown better.
Do you need any special equipment to make crepes?
You can make thin, delicate crepes without any special tools. However, a few items can be useful:
- Crepe pan or skillet – A pan with shallow sloped sides makes it easier to quickly spread the batter. Non-stick is ideal as crepes are delicate.
- Offset spatula – A thin, flexible spatula helps spread the batter evenly and quickly.
- Crepe spreader – Special plastic spreaders can give very thin, even crepes.
But a regular non-stick skillet and rubber spatula or back of a spoon work perfectly fine for making crepes at home!
What is the best way to cook gluten free crepes?
Cooking technique affects the texture and flavor of gluten free crepes. Follow these tips:
- Use a non-stick skillet and heat over medium heat. Do not overheat.
- Lightly grease the pan with butter or oil as needed between batches.
- Pour in 1-3 Tbsp batter and quickly tilt the pan to spread it into a thin circle.
- Loosen the edges with a spatula once the bottom sets. Flip once the top is dry, about 1-2 minutes.
- Cook the second side just 20-30 seconds. Stack crepes between wax or parchment paper.
If the pan is too hot or crepes cook too long, they may be crispy instead of tender. Spreading the batter thin is key for delicate texture.
What are some sweet gluten free crepe fillings?
Both sweet and savory fillings work wonderfully in gluten free crepes. Popular sweet crepe ideas include:
| Filling | Ingredients |
|---|---|
| Nutella | Chocolate-hazelnut spread |
| Bananas | Sliced bananas & cinnamon sugar |
| Berries | Blueberries, strawberries, blackberries, etc. |
| Jams | Orange marmalade, strawberry, etc. |
| Whipped cream | Whipped cream & fruit |
Get creative with your own favorite flavors! Sauces like caramel, honey, chocolate, and fruit purees also make delicious crepe fillings.
What are some savory gluten free crepe ideas?
Savory crepes make an awesome lunch or dinner. Fill them with all kinds of proteins, veggies, and cheese for a satisfying meal. Savory crepe ideas include:
| Filling | Ingredients |
|---|---|
| Ham & cheese | Diced ham, shredded cheese |
| Egg | Scrambled eggs, cheese, avocado |
| Chicken | Shredded chicken, tomatoes, spinach |
| Tuna melt | Tuna salad, melted cheese |
| Caprese | Mozzarella, tomato, basil, balsamic |
Take your favorite omelette fillings and turn them into easy gluten free crepes! Almost anything can be adapted into a crepe.
What are good recipes for dairy free and vegan crepes?
To make dairy free or vegan gluten free crepes, simply swap out the milk and butter in traditional recipes:
- Milk – Substitute any non-dairy milk like almond milk, coconut milk, oat milk, etc.
- Butter – Use olive oil, coconut oil, or avocado oil instead of butter.
For the best results and flavor, stick with unsweetened dairy free milks. Vegan butter or margarine can also be used in place of regular butter if you prefer the flavor.
The ingredients can vary slightly for dairy free and vegan recipes:
- 1 cup gluten free flour
- 1 cup unsweetened non-dairy milk
- 2 eggs or 2 Tbsp flax or chia seeds mixed with 6 Tbsp water
- 2 Tbsp olive oil or melted vegan butter
- 1/4 tsp salt
- 1/4 to 1/2 cup water if needed
Ground flax or chia seeds mixed with water make an awesome egg substitute to bind the batter together. Be sure to let it sit for 5-10 minutes to thicken before using.
How can you add more protein to gluten free crepes?
There are a few easy ways to pack more protein into your gluten free crepes if desired:
- Use protein powder instead of up to 1/4 of the flour. Vanilla or unflavored work best.
- Add 1-2 Tbsp nut butter like almond or peanut butter.
- Use Greek yogurt instead of some of the milk.
- Add ground nuts or seeds like hemp, flax or chia.
- Use a high protein non-dairy milk like soy or pea protein milk.
- Add 1-2 Tbsp wheat germ, quinoa flakes or amaranth.
Protein powders, nut butters, and yogurt add protein without compromising the texture. Nuts, seeds, and grains blend seamlessly into the batter for extra nutrition.
What are good toppings for gluten free crepes?
Gluten free crepes are delicious on their own, but you can add even more flavor with quick toppings:
- Fresh fruit – Bananas, berries, mango, etc.
- Jams, jellies, compotes
- Chocolate sauce or melted chocolate chips
- Whipped cream or coconut whipped cream
- Shaved chocolate or cocoa nibs
- Powdered sugar, cinnamon sugar
- Syrups – maple syrup, honey, agave, caramel sauce
- Nut butters – almond, cashew, sunflower seed butter
- Yogurt – Greek yogurt, coconut yogurt
For savory crepes, add hot sauce, avocado, salsa, herbs, cheese, caramelized onions or mushrooms, and sour cream or vegan sour cream.
Can you make and freeze gluten free crepe batter?
Yes, gluten free crepe batter freezes very well for up to 3 months. To freeze:
- Prepare the batter, cover and refrigerate at least 30 minutes.
- Pour the batter into a freezer bag or airtight container. Flatten and remove any air.
- Freeze flat until solid, then you can stack or store upright.
- Thaw overnight in the fridge before using.
The batter may separate slightly in the freezer. Simply mix or blend it again until smooth once thawed. Add a little extra milk or water if it seems too thick.
Can you freeze cooked gluten free crepes?
Cooked gluten free crepes also freeze great for up to 3 months. To freeze:
- Cool crepes completely on a wire rack.
- Stack crepes with parchment or waxed paper between each.
- Place stack in a freezer bag or airtight container.
- Freeze for up to 3 months.
- Thaw needed amount overnight in the fridge.
Thawed crepes can be briefly warmed in the microwave or a dry skillet. Fill and enjoy!
Conclusion
Gluten free crepes are easy to make at home with just a few simple ingredient swaps. A blend of gluten free flours gives the best texture and flavor. Resting the batter before cooking allows the starches to fully hydrate for tender crepes. Fill them with both sweet and savory ingredients for the perfect quick meal or dessert!
