Recipe Image

Gluten-Free Crepes

  • 20 m
  • 35 m
Carolyn Casner
“These skinny French pancakes are simple to make and work well with gluten-free flour. The batter is made in a blender for easy preparation and cleanup. Serve them simply with butter and maple syrup or fill with savory fillings, such as spinach, mushrooms and cheese, or sweet fillings like sautéed apples or strawberries.”


    • 2 large eggs
    • ¾ cup all-purpose gluten-free flour
    • 1 cup reduced-fat milk
    • 2 tablespoons melted butter
    • ½ teaspoon salt
    • ½ teaspoon sugar


  • 1 Place eggs, flour, milk, butter, salt and sugar in a blender and blend until smooth. Refrigerate the batter until slightly thickened, 10 to 20 minutes.
  • 2 Dip a crumpled paper towel in oil and rub it over the surface of a 10-inch nonstick skillet. Heat over medium heat. Add ¼ cup of the batter, swirling to coat the bottom of the pan. Cook until the edges are dry and the underside is lightly browned, 1 to 3 minutes. Flip the crepe and cook until the underside is lightly browned, 1 to 3 minutes more. Reduce heat, if necessary. Slide the crepe onto a plate. Repeat with the remaining batter, rubbing the pan with oil as needed.
  • To make ahead: Stack the crepes, placing a piece of wax paper between each one, wrap and refrigerate for up to 2 days or freeze for up to 1 month.
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