The Best Ever Gluten Free Crepes

These gluten free crepes are perfect for breakfast or brunch and can be easily customized with your favorite filling or fruit topping. These grain-free and dairy-free crepes taste no different from the classic French crepe.

Crepes are one of my favorite go to meals because you can dress them up sweet or savory. I love sweet–obviously and I like to add a little chocolate hazelnut spread or peanut butter and some berries or bananas. I also really love crepes rolled up with some yogurt for a quick on-the-go snack. Try these crepes with your favorite spread!

Getting a good crepe cooking technique down is really important. I like to pour the batter into the center of the pan as I’m swirl it around to create a perfectly round and very thin crepe. I swirl until the batter no longer spreads and then I continue to cook the crepe for another 20-30 seconds before flipping it and cooking the other side for 10-15 seconds. In under 10 minutes you too can have the best gluten-free crepes!

Looking for more easy breakfast ideas? Check out these super easy and super delicious Chunky Monkey Pancakes I made not too long ago. It’s one of those recipes that you start to make on a regular basis because seriously, they are that good!

The Best Ever Gluten Free Crepes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: breakfast, brunch, snack

Cuisine: Gluten-free, dairy-free, sugar-free

Yield: 7

Serving Size: 1 crepe

Calories per serving: 126

Fat per serving: 4g

Carbs per serving: 17g

Protein per serving: 4g

The Best Ever Gluten Free Crepes

Gluten-free crepes make a perfect breakfast or brunch meal.


  • 1 c gluten-free baking flour
  • 3 eggs, room temperature
  • 1 c unsweetened almond milk, room temperature
  • 1 tbsp coconut oil, melted
  • 2 packets stevia
  • pinch sea salt


  • Place the eggs in a stand alone mixer and beat for 1-2 minutes or until eggs are light and fluffy. You can also do this with a hand held mixer.
  • Add in the milk, salt, stevia and oil and continue mixing until smooth. Add in the gluten-free flour 1/4 cup at a time until incorporated.
  • Prepare a skillet with non-stick spray and turn on medium heat.
  • Once the skillet is hot, use a ladle or measuring cup to pour about 1/3 cup of batter into the center of the pan. Immediately remove it from heat and swirl it around until batter no longer moves. This will create a large, thin, round crepe. Return to heat and cook for about 20-30 seconds. Carefully flip the crepe and cook the other side for 10-20 seconds. Repeat until you have used all the batter.
  • Serve crepes with yogurt, hazelnut spread, fruit or whatever filling your heart desires.




[…] I did it again, I made another breakfast post! That’s the third one in a row and I’m not even sorry. Breakfast is the most important meal, isn’t it? Last week I made a gluten-free version of the classic French crepe and I gave myself a pat on the back for that one. The texture was so perfect that you would never know that they were gluten-free and dairy-free. Check them here. […]


Thank you for the great recipes. I am now gluten free, so having to search out and replace all my older recipes. A complete change of diet. I also have gluten free friends on Facebook, with the same problem and we are thankfully sharing good recipes. Yours among them now.


I am so happy you are enjoying my recipes!

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