Easy Gluten Free Crepes

gluten free crepes on a plate with strawberries

5 from 2 votes

These easy gluten free crepes are perfect crepes for those on a gluten-free diet. They are the best crepes, and the whole family will love them.

Prep Time10

Total Time40

Course: Breakfast

Cuisine: French

Keyword: gluten free crepes

Servings: servings

Calories: 105kcal

Cost: $5

Ingredients

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

Instructions

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

Notes

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.

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