Quick Gluten-Free Crepes (Thin with Crisp Edges)

Follow this easy recipe at home to make great gluten-free crepes, just as good as the originals! These skillet crepes are the perfect base for any sweet or savory toppings! As a seasoned gluten-free baker, I’ve perfected my method for preparing the best ultra-thin, crispy edged gluten-free crepes at home. It comes down to two important recipe adjustments — let me explain.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl whisk together the gluten-free flour, sugar, and salt. In a separate bowl whisk together the eggs with the milk.

Step 2

Add three-fourths of the milk / egg mixture to the flour and whisk until smooth. Add the remaining wet ingredients and melted butter, then whisk again until well combined.

Step 3

Let the mixture sit while your crepe pan preheats. This allows time for the gluten-free starches to relax and hydrate. Heat a 10-inch nonstick skillet over medium low heat for 5 minutes.

Step 4

Use a pastry brush to brush on a thin smudge of oil in the skillet. Otherwise, drizzle on a bit and wipe with a paper towel so the pan has a thin film of oil. Whisk the batter again and then pour 1/4 cup batter into the pan. If the batter is a little thicker, use a rubber spatula to evenly cover the bottom of the pan with batter. Otherwise, tilt the pan around to make about a 8-inch circle. Cook, without moving, until the top surface is opaque and dry, about 20-30 seconds.

Step 5

Gently release the edges with a rubber spatula and flip to cook the other side until both sides are lightly browned, about 20 seconds longer. Slide onto a wire cooling rack and repeat the oil / cooking process with the remaining batter. Makes 8-10 crepes.

Step 6

To serve, place the crepe on a plate, laying flat. Top with desired fillings and roll or fold into a triangle.

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