Question 1

Why are my gluten-free crepes tearing or falling apart?

Accepted Answer

If your crepes are breaking in the pan or post flip, they likely have not cooked fully enough to be moved or flipped. Wait until you notice the texture of the batter changing before flipping. You can also try to lift a small portion of the crepe up to see if it has begun browning.

Question 2

Can I make gluten-free crepes dairy-free?

Accepted Answer

Yes. Substitute the milk with almond, oat, coconut, or another dairy-free milk, and cook with dairy-free butter or a safe neutral oil. Dairy-free versions cook and fold just as well when the batter consistency stays thin and pourable.

Question 3

Can I make gluten-free crepes egg-free?

Accepted Answer

Yes! For best results, replace the eggs with 2 TBSP of melted tallow (or any neutral oil). If your batter is too runny, add in a little bit of flour to balance it out. Note: the batter should be runny with a slight thickness so that it cooks up and holds its shape.

Question 4

How thin should the crepes be?

Accepted Answer

Crepe batter should be thinner than pancake batter — similar to heavy cream. A thin batter spreads easily in the pan and creates soft, flexible crepes instead of thick, cakey ones. If the batter doesn’t swirl smoothly, add a little more milk.

Question 5

Do I need to rest crepe batter?

Accepted Answer

You can, but you don't have to. Resting gluten-free crepe batter for 10–20 minutes improves texture, hydration, and flexibility. This step helps prevent tearing and allows bubbles to settle so the crepes cook evenly and stay smooth.

Question 6

How do I store gluten-free crepes?

Accepted Answer

Stack cooled crepes with parchment between each layer and store in an airtight container in the refrigerator for up to one week.

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