Gluten-Free Crepes (Soft, Thin & Easy Every Time)
These gluten-free crepes are soft, thin, and flexible—perfect for sweet or savory fillings. A simple homemade crepe recipe that blends smooth and cooks beautifully every time.
Ingredients
- 1 3/4 cup Gluten Free One-to-One Flour
- 3 Eggs
- 1 tbsp Vanilla Extract
- 2 cup Raw Milk or milk alternative
- 1/4 tsp Salt
- 2 tbsp Maple Syrup
- 1 tbsp Butter melted
Instructions
- Mix all the ingredients together. Make sure to combine the flour until smooth - it should be more like a liquid consistency.
- Preheat your pan and coat generously with butter.
- Place a small scoop of the batter into the buttered pan and quickly lift and rotate the pan allowing the batter to spread thin. If your pan is heavy, use the back of a ladle to thin out the batter. Getting it as thin as possible is key.
- Allow the batter to cook (this will be quick - roughly 1 minute) and flip to cook the final side for an additional 30-35 seconds. The batter should have a clean flip and browning patterns on it.
- Transfer the baked crepe to a flat plate and spread your filling of your choice on the crepe shell evenly.
- Gently roll the crepes up and sprinkle with powdered sugar if desired. Serve and eat immediately for best results.
Notes
Use apple butter, preserves, jellies, or jams as the filling. They are all delicious options and work well. Be mindful to use ones with no added sugar if you're limiting sugar intake.