Gluten Free Crepes Recipe

Megan Myers | Stetted

Gluten free crepes are just as light and perfect as their gluten-filled counterparts. Fill them with nutella or jam for an extra special...

Gluten Free Crepes Photo

I've loved crepes ever since I tried my first one in junior high French class. Luckily, my French teachers all thought that learning through food was important, so I enjoyed crepes many times during my school years. Cliché as it may be, one of the things my husband and I absolutely had to do on our "baby moon" to Paris was nosh on a crepe from a street vendor.

It's hard not to like crepes. With so many options for fillings, from cheese to chocolate (Nutella should be thanking France for its success), you can't go wrong with setting a big pile of crepes down in front of the family for breakfast.

Sweet crepes are traditionally made with wheat flour, and savory crepes with buckwheat flour. Although it has "wheat" in the name, buckwheat is actually a plant grown for its seeds, which are ground into the flour. Because of the rise of gluten-free diets and interest in alternative grains, buckwheat flour is fairly easy to find these days. These gluten free crepes will be a treat for everyone you set them in front of, whether they're adhering to a gluten free diet or not. 

Gluten Free Crepes Picture

For these crepes I've kept my gluten free friends in mind and made a sweet crepe using buckwheat flour and gluten-free flour blend. You can omit the vanilla and sugar if you plan on using savory fillings, or if you want to avoid the extra sugar in sweet crepes.

I recommend letting the batter sit overnight in the fridge - this will help the flours really soak up the liquids and help create a smooth batter. However, even just a rest of 30 minutes will do in a pinch! The crepes cook up quickly, especially if you have a special crepe pan and handy rateau spreading tool.

Need ideas for fillings? My favorite is strawberry jam, like Bonne Maman Strawberry Preserves, which doesn't use any weird ingredients. Any variety of jam will do, or you can roast fruit and add a big dollop of whipped cream. Or go savory with cheese and ham.

These crepes were made with a traditional crepe pan, from Le Creuset. Le Creuset is famous for their beautiful French workmanship. From this crepe pan to the Doufeau - cast iron French oven created with a special lid to become the only self-basting cookware you can find - they are committed to making sure France is known for expertise in cookware.

The same can be said for Bonne Maman, From their iconic red gingham lid to the family-created jam recipes that fill the jars, there's nothing here but pure tradition and commitment to beautiful food. Two great French brands, that in this gluten free crepe recipe, go side by side.  

We think you should try Kate's Yeast Waffle Recipe too, for a complete breakfast. Or if you're looking for more gluten free recipes? Erin's Gluten Free Pizza Recipe is a winner, winner, pizza dinner

Disclosure: This giveaway was provided to you by Le Creuset & Bonne Maman. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor's experiences with Le Creuset & Bonne Maman products. Neither the contributor nor Food Fanatic was compensated monetarily by the brand for this post, but the contributor did receive the items listed for review. 

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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.


  • 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.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.

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