May 14, 2025

Amazing GF Crepes

Name: Amazing GF Crepes
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: 1 cup gluten free flour (I use King Arthur’s Measure for Measure); 2 tablespoons granulated sugar; 3/4 teaspoon kosher salt; 1 3/4 cups oat milk ((regular milk can also be used)); 2 eggs (large); 2 tablespoons unsalted butter (melted (I only had salted butter and the crepes were delish!) plus more for the pan); 1 teaspoon vanilla; Neutral oil (such as vegetable or canola ); Serve with your favorite sweet or savory topping

If you’re looking for a special breakfast treat or snack, these Amazing GF Crepes are calling your name! They are light, delicious, and a snap to prepare…as easy as making pancake batter. But the French name “crepe” makes you feel like you’re eating something a bit more sophisticated. Ooh la la!

Jump to Recipe

Ingredients

Organize the ingredients – gluten free flour, oat milk, butter, eggs, sugar, vanilla, and kosher salt.

Making the Batter

Whisk dry ingredients together in a large bowl…the gluten free flour, sugar, and salt. Whisk the wet ingredients together…the milk, eggs, melted butter, and vanilla.

Then combine the dry and wet ingredients together in the large bowl with a spoon or whisk.

Whisk dry ingredients together in a large bowl…gluten free flour, sugar, and salt. Whisk the wet ingredients together…milk, eggs, melted butter, and vanilla. Then combine the dry and wet ingredients together in the large bowl with a spoon or whisk.

Cooking the Crepes

Once the butter/oil is heated, add 1/3 of crepe batter to the pan, and gently swirl the pan in a circular motion to spread the batter. Cook the first side for approximately 1 minute or until the edges and bottom side has browned spots.

Use a medium-to-large nonstick pan and place over medium-high heat with a tablespoon of oil and a pat of butter. Once the butter/oil is heated, add 1/3 of a cup of the crepe batter to the pan, and gently swirl the pan in a circular motion to spread the batter. Cook the first side for approximately 1 minute until the edges and bottom side have browned in spots and then carefully flip using a large spatula (or maybe two spatulas) and cook for another minute, until edges and bottom side are browned in spots. Total approximate cook time is 2 minutes. The crepes are delicate so take your time when removing them from the pan.

Finishing Crepe with Your Favorite Filling

The crepes are delicate so take your time when removing them from the pan. Place crepe onto a plate or cutting board. Spread your filling of choice on the crepe.

Place crepe onto a plate or cutting board. Spread your filling of choice on the crepe. I used chocolate tahini.

Amazing GF Crepes

Lastly, fold the crepe in half and cut into triangles or roll the crepe, repeat, and serve immediately!

Print Recipe

Amazing GF Crepes

Prep Time10

Cook Time2

Total Time12

Course: Breakfast, Brunch, Snack

Cuisine: French

Keyword: butter, crepes, eggs, gluten free, gluten free flour, granulated sugar, King Arthur’s Measure for Measure gluten free flour, kosher salt, milk, neutral oil, oat milk, vanilla extract

Servings: 5 crepes

Author: GFchow @ gfchow.com

Ingredients

1 cup gluten free flour I use King Arthur’s Measure for Measure
2 tablespoons granulated sugar
3/4 teaspoon kosher salt
1 3/4 cups oat milk (regular milk can also be used)
2 eggs large
2 tablespoons unsalted butter melted (I only had salted butter and the crepes were delish!) plus more for the pan
1 teaspoon vanilla
Neutral oil such as vegetable or canola
Serve with your favorite sweet or savory topping .. Nutella, Chocolate Tahini (that’s what I used), jam, maple syrup, confectioners sugar, lox, cheese, etc

Instructions

Whisk dry ingredients together in a large bowl…gluten free flour, sugar, and salt.
Whisk the wet ingredients together…milk, eggs, melted butter, and vanilla.
Then combine the dry and wet ingredients together in the large bowl with a spoon or whisk.
Use a medium-to-large nonstick pan and place over medium-high heat with a tablespoon of oil and a pat of butter. Once the butter/oil is heated, add 1/3 of a cup of the crepe batter to the pan, and gently swirl the pan in a circular motion to spread the batter.
Cook the first side for approximately 1 minute until the edges and bottom side have browned in spots and then carefully flip using a large spatula and cook for another minute, until edges and bottom side are browned in spots. Total approximate cook time is 2 minutes.
The crepes are delicate so take your time when removing them from the pan.
Place crepe onto a plate or cutting board.
Spread your filling or topping of choice, then fold the crepe in half and cut into triangles or roll the crepe, repeat, and serve immediately!
NOTE: Unless you’re using two pans, the crepes will be made one-at-a-time. If you prefer to serve all of the crepes at one time, heat oven to 250 degree and place crepes onto a wire rack that’s inserted into a lined sheet pan. The crepes are very fragile so be extra careful with them if using this preparation method.

Notes

If making savory crepes, omit the vanilla from the batter.

Spray the pan with oil, if watching calories.

If you only want to make 1-2 crepes, the remaining batter can be refrigerated for up to two days.

Recipe is from two different sources…1) Healthlinestore.com and 2) Epicurious.com and both were modified by me.

If you like this GFchow recipe, you may also like these other recipes. French Toast Mochi Croissants, Browned Butter Banana Bread with Chocolate Chips, and Orange Coconut Pancakes.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.