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Gluten-Free Crepes

Gluten-Free Crepes

This is a quick and easy gluten-free take on the traditional crepe recipe

  Total Time: 30 Min 

  Yield:  12


  • 3 Eggs (this recipe does not work with egg substitutes)
  • 1 ¼ cups water
  • 1 cup gluten-free flour
  • 2 tablespoons extra light olive oil

How to Make It:

Step 1:


Combine ingredients in a bowl and whisk  for 60 seconds or until the mixture is smooth. Place the batter in the refrigerator for one hour to chill.

Step 2:


Remove batter from the refrigerator and check for consistency (should be that of heavy cream) Add up to two tablespoons of water if needed.

Step 3:


Grease a crepe pan or fry pan. Place pan on medium heat. Once the pan is fully heated, remove it from the heat. Drop 3-4 tablespoons of batter in the center of the pan and swirl it around to cover the surface.

Step 4:


Cook on one side until it forms small bubble, about a minute.

Step 5:


Using a spatula, flip it over until it turns a golden brown. About 30 seconds. This takes a bit of practice, so don’t be discouraged.

Step 6:

Carefully slide the finished crepe on a plate. Crepes can be filled with fruits and jams and then rolled or folded to serve.

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