Gluten Free Crepes Recipe

    4 Servings


  • 1/2 cup all-purpose gluten free flour, like king arthur flour gluten-free flour blend
  • 1/2 cup buckwheat flour
  • 2 tablespoons granulated sugar
  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted and cooled


  1. Sift together flours and sugar, then beat in eggs, milk, salt and vanilla until batter is smooth.
  2. Let batter rest in refrigerator overnight, or at least 30 minutes.
  3. When ready to cook, heat a crepe pan or flat frying pan over medium.
  4. Whisk melted and cooled butter into crepe batter. When pan is hot, pour about 1/4 cup of batter into the center of the pan. Tilt pan to evenly coat it with batter, or use a rateau to spread.
  5. Cook crepe until edges are crispy and the top no longer looks wet (about 2 minutes). If your crepe is thin enough, you will not need to flip. If needed, flip and cook for another minute or so. Fold crepe and set aside until the whole batch is done.

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  • Batter should rest for at least 30 minutes, but is even better if you give it overnight. This has not been calculated in the prep time.


Gluten Free
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Related Recipes:
Breakfast Recipes, Gluten Free Recipes, Easy Recipes, French Recipes
Recipe Yields:
8 11" Crepes
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Megan Myers
Recipe Yields: 8 11" Crepes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts

Serving Size 2 crepes
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 90
Calories 263

% Daily Value*
Total Fat 11g
  Saturated Fat 4g
Sodium 184mg
Total Carbohydrate 28g
  Dietary Fiber 2g
  Sugars 5g
Protein 11g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.