These brown butter easy gluten free crepes are the perfect breakfast for those on a gluten-free diet. They are the best crepes you will have, and the whole family will love them!
I have been searching for and working to create the best gluten-free recipes ever since I was diagnosed with celiac disease. Food is an essential part of my family traditions, so I wanted to find similar recipes so I wouldn’t miss out on the fun.
Not only have I found similar recipes, but I have reinvented the recipes I have used before. After switching out a few ingredients and lots of taste testing, we have found some pretty awesome recipes.
If you need gluten-free dinner ideas, check out our easy gluten free tacos, gluten-free chicken pot pie, and any of these gluten-free casserole recipes. There are so many options and they are all incredibly delicious.
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I love this crepe recipe because it is such an easy recipe. These crepes require simple ingredients and are so delectable. Plus, you can get super creative with the toppings and fillings you add.
My favorite fillings are whipped cream, chocolate syrup, and strawberries. I also love to make an egg, spinach, and cheese crepe. I love how versatile crepes can be.
Why you should make this recipe
- It makes the best gluten-free crepes
- The crepes are the perfect texture
- You can make savory crepes or sweet crepes, making it a recipe that works for everyone
- Brown butter – You will brown the butter for this recipe. Browned butter has a caramel flavor, which gives these gluten-free crepes their tasty flavor.
- Gluten-free all-purpose flour – There are plenty of gluten-free flours out there used in gluten-free baking, but this recipe works best with gluten-free all-purpose flour.
- Sugar – What are crepes without sugar?!
- Whole milk – Make sure to note that you use the milk two different times in this recipe. Once when making the batter, then another time after you chill the water.
- Water – Just a little bit of water does the trick here.
- Eggs – This recipe calls for three eggs.
How to make gluten free crepes
Grab a small saucepan and place it on low heat. Then, start to brown the butter by allowing it to melt and cook on low.
Brown the butter until it is golden brown and fragrant. Then, remove it from the heat.
Combine dry ingredients
Combine all the dry ingredients (flour and sugar) in a mixing bowl. Whisking the ingredients together is usually the most efficient way to get the ingredients well mixed.
Whisk the ingredients slowly. If you whisk too quickly, you’ll make a big mess!
Add browned butter to wet ingredients
Pour the cooled butter into 3/4 cup of milk, water, and eggs in a separate bowl. Mix together slowly.
Combine wet ingredients
You will want to mix the wet ingredients well before combining them with the dry ingredients. The overall batter will turn out better if the wet ingredients are mixed well before combining.
Mix wet ingredients with dry ingredients
Slowly add the liquid ingredients to the dry ingredient mixture, a little at a time. Mix the batter well.
Once the ingredients are combined, put the crepe batter into the fridge. Allow it to cool for 30 minutes.
Remove from the refrigerator
Once the 30 minutes is up, remove the batter from the fridge. Then, stir in 3-4 tablespoons of milk.
The mixture will be very thin. A thin mixture makes for perfectly thin crepes.
Prepare the pan
Grab either a frying pan or a special crepe pan. Lightly grease the pan with whatever you prefer.
Then, heat the pan over medium heat. Allow the pan to get warm before doing anything else.
Lift the pan from the burner and pour in a couple of tablespoons of batter. Do this in a circular motion for it to be equally distributed.
Quickly swirl the pan to cover the bottom of the pan with the batter. You want it to be a thin, even layer.
Cook the crepe
Once you have poured the batter, place the pan back on the stove. Cook the crepe until lightly browned.
Then, carefully flip the crepe with a spatula and let the other side brown. It is key to be patient here.
Carefully remove the crepe from the pan and start over. Use the spatula to place the finished crepe on a small plate.
Make sure you spray the pan between each crepe so they do not stick to the pan. I have made that mistake before.
Tips for recipe success
- The first crepe is the hardest – Don’t get discouraged after cooking your first crepe in the batch. The first one is the hardest to make, so it usually doesn’t turn out well. Your next one will turn out better!
- Use wax paper for storing – Place a piece of wax paper between each crepe. That way, the crepes won’t stick together.
Storage and Freezing
Storing – Allow the crepes to cool to room temperature before placing them in an airtight container. You can also wrap them in plastic wrap.
Store the leftovers in the fridge. They will last for 2-3 days.
Freezing – Frozen crepes will keep for up to four months. They are incredibly delicate, so be careful when you remove them from the freezer.
Place the crepes on a baking sheet and cover them with aluminum foil to reheat. Bake in the oven for 5-10 minutes at 350 degrees with the foil on, then five more minutes with the foil off.
Do you need a crepe pan to make crepes?
Technically, no. A crepe pan makes it easier to flip the crepes because it has shorter sides and it has a heavier bottom, which keeps the heat evenly distributed.
A small non-stick pan will do the trick, though. You should be good to go as long as you use a smaller pan.
What’s the difference between pancake batter and crepe batter?
The main difference is that crepe batter is much thinner than pancake batter. Crepes are meant to be very thin, whereas pancakes are typically fluffier.
Pancake batter has baking powder and/or baking soda, making the pancakes rise. Crepes do not have or need a rising agent as crepes are supposed to be thin.
What can you put in crepes?
Well, you can do savory fillings or sweet fillings when making this gluten-free crepe recipe. Traditional crepes are usually on the sweet side, filled with cream cheese, Nutella, fresh fruit, maple syrup, or any other sweet filling you want.
Savory crepes are typically filled with spinach, eggs, cheese, bacon, or anything else. The fun thing with crepes is you get to experiment and make up your own crepes.
Ways to enjoy
One fun way to enjoy crepes is to try out new toppings. If you want to try a different type of topping for your homemade crepes, you should try out some of these substitutes for maple syrup.
Some other breakfast recipes we know you will love are these gluten-free waffles, gluten-free pancakes, and French toast bites. You could make all of these and put them on this pancake charcuterie board for a fun brunch idea.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Easy Gluten Free Crepes
- 2 tablespoons brown butter
- 2/3 cup gluten free all purpose flour
- 1 tablespoon sugar
- 3/4 cup whole milk
- 3 eggs
- 3-4 tablespoons additional whole milk
- In a small saucepan, brown butter on low heat until golden and fragrant then remove from heat
- In a mixing bowl, combine all dry ingredients together
- Add cooled butter to 3/4 cup milk, water and eggs and mix well
- Add wet ingredients to dry ingredients a little at a time until batter is well blended then put in the refrigerator and chill for 30 minutes
- Remove from the refrigerator and stir in 3-4 tablespoons of milk, the batter should be very thin
- Lightly grease a crepe pan or frying pan and heat over medium heat
- Lift it from the burner and pour in a couple tablespoons of batter in a circular motion then quickly swirl the pan to cover the bottom with a thin, even layer of batter
- Put the pan back on the stove and cook until the crepe is lightly browned then carefully flip the crepe with a spatula and brown the other side
- Remove from the pan and repeat with remaining batter