Go Back

Easy Gluten Free French Crepes

These Easy Gluten Free French Crepes are a delightful breakfast or brunch option, quick to make with simple ingredients, and versatile for sweet or savory fillings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 crepes
Course: Breakfast, Brunch
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 2 cups whole milk (or dairy-free milk) can substitute with dairy-free options
  • 3 medium eggs (room temperature) room temperature helps create a smoother batter
  • 4 tablespoons unsalted butter, softened (or coconut oil) for best flavor and texture
  • 1 teaspoon raw honey can substitute with sugar or sweetener of choice
  • ¾ cup cassava flour can substitute with almond flour or rice flour
  • ½ teaspoon fine sea salt
For Frying
  • 1-2 teaspoons butter for frying, additional as needed

Method
 

Preparation
  1. Blend: Add all ingredients in this order: milk, eggs, butter, honey, flour, and salt. Blend for a few seconds until frothy and combined.
  2. Rest: Set the crepe batter aside for a few minutes to rest, allowing the bubbles to settle.
Cooking
  1. Melt: Heat a stainless steel pan over medium heat. Add 1-2 teaspoons of butter and melt, swirling it around to cover the entire bottom.
  2. Cook: Pour ¼ cup of the batter into the pan. Lift the pan off the heat and tilt it in a circular motion to coat the bottom evenly. Return to the heat and cook until bubbles form on the surface and the edges start lifting.
  3. Flip: Once lightly golden, carefully flip with a thin metal spatula and cook the other side for about 20-30 seconds. Slide it onto a plate.
  4. Repeat: Repeat with the remaining batter, adding butter between crepes as needed to prevent sticking.

Notes

These crepes can be filled with sweet options like berries and Nutella, or savory options like mushrooms and cheese. They can be stored in an airtight container in the fridge for about 3 days or frozen for up to a month.