What can you substitute for flour in crepes?

For this gluten free crepe recipe, a blend of rice flour, tapioca starch, and a touch of almond flour works well. You can also use a pre-mixed gluten-free all-purpose flour like Bob’s Red Mill or King Arthur. Avoid coconut flour unless you’re used to its density, it absorbs too much liquid. For something more nutrient-rich, I sometimes toss in a spoon of oat flour, especially when serving crepes alongside pink salt morning drinks for a mineral boost.

Are crepes in France gluten-free?

Most traditional crepes in France are made with wheat flour, so they’re not gluten-free. However, Brittany is known for galettes , which are naturally gluten-free and made with buckwheat flour. This gluten free crepe recipe is closer in texture to the classic wheat kind but offers the same flexibility as a galette, just without the earthy buckwheat flavor.

How to avoid flour lumps in crepes?

Always whisk your wet ingredients first, especially the eggs and milk, before adding flour gradually. I’ve also found that letting the batter rest helps hydrate any dry bits, which smooths things out. If you’re in a rush, a quick blend can fix it, just like how I sometimes pulse my overnight oats recipes for a creamier finish.

Can celiacs eat crepes?

Yes, if made with 100% gluten-free ingredients and prepared in a clean, cross-contamination-free kitchen. This gluten free crepe recipe is celiac-friendly, but be sure to check your flour blend and double-check the labels on anything added. That includes fillings, especially if you’re using spreads, sauces, or deli meats.

Gluten Free Crepe Recipe – Easy & Delicious Breakfast Win (2025)

Ingredients

Scale

3 large eggs

1 cup gluten-free all-purpose flour

1 1/4 cups almond milk (or milk of choice)

1 tbsp melted butter or oil

1/2 tsp salt

1/2 tsp vanilla (optional for sweet)

Instructions

1. Whisk eggs and milk together until smooth.

2. Gradually add flour and salt, whisking to remove lumps.

3. Add melted butter and mix until batter is smooth.

4. Let batter rest for 20–30 minutes.

5. Heat nonstick pan over medium, grease lightly.

6. Pour 1/4 cup batter and swirl to coat the pan.

7. Cook for 1–2 minutes until edges lift, then flip.

8. Cook other side for 30–60 seconds until done.

9. Repeat and stack with parchment between crepes.

Notes

Resting the batter improves texture.

You can refrigerate batter overnight for better results.

Store cooked crepes in the fridge for 3 days or freeze up to 1 month.

Author: Sophia Benton
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1 crepe
Calories: 90
Sugar: 1g
Sodium: 100mg
Fat: 4g
Saturated Fat: 1.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg