Gluten-free dessert crêpes: Pardon my French

We all know that crêpes come from France, right? Brittany, to be exact. But did you know that the word crêpe actually originates from the Latin word, crispus, which means curled?

I guess this is fitting, considering that crêpes are typically rolled up, like big cigars, around some sort of sweet or savory filling. But there are so many unique ways to present them, and they answer to so many names.

OK, maybe they don’t actually answer you when you call them, but cuisine often DOES talk in some way or another, having a story to share, or a rich history to carry.

So whether you’re in Italy enjoying a crespella, feasting on a German pfannkuchen, or boasting a Russian blintz, this skinny pancake could easily be a star at your table any time of day. Call ’em what you wish – let’s just make some NOW!


This is another glorious recipe where you won’t need to plug in your mixer. In a medium-sized mixing bowl, combine:


In a separate bowl or measuring cup, beat together:

  • 4 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla


Make a shallow well in the flour mixture and pour in about half the liquid.


Stir everything together, then add the rest of the liquid ingredients and combine thoroughly. Don’t fret over small lumps, they won’t stick around for long!


Add 1/4 cup melted butter.


Stir it in, then allow the batter to rest at room temperature, covered, for at least an hour.


Heat your crêpe pan or a cast iron pan over medium-high heat. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup batter into the bottom of the pan,


Immediately pick the pan up and tilt it in a circlular motion, so the batter covers the bottom surface.


Cook the crêpe until the bottom begin to brown and you can slide a spatula under it to flip with ease. Cook briefly on the other side, place on a warm plate, and cover until the remaining batter is cooked.


Like simplicity? Just folding these tender treats and dusting with a little powdered sugar or drizzling with maple syrup is basic perfection.

If you’re in a fancier mood, there are endless ways to dress a crêpe. For the autumn season, I highly suggest this apple filling recipe, or perhaps you’d like to stick with a more traditional cheese filling.

Looking to cut the sweet from your life? Omit the sugar and vanilla from this simple recipe and find some savory filling inspiration. Just be sure to use gluten-free flour in place of the all-purpose flour in this one!

Please read, make, and review our recipe for Gluten-Free Crêpes.

Print just the recipe.

Amy Trage

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...


  1. Carol

    Les Creperie in Richmond, VA at Stony Point Fashion Park makes wonderful crepes, including GF. Their staff is very nice, and the ambience pleasant!

    I used KA sites and products to make wonderful artisan breads, as KA offers a huge selection of recipes and tips. I had to go gluten-free a couple of years ago. I was discouraged and only recently have started baking again. I’m thrilled with the GF recipes and products!

    The Popovers are superb. It helps to have a good pan like the one you sell, Nordicware, I believe. I did use KA flour blends, GF, and both blends worked perfectly. And I’d never made Popovers before. Next I plan to make Brazilian Cheese Rolls with the tapioca flour I just ordered from KA.

    The GF Bread loaf I made received raves! I used the GF Bread & Pizza Mix. I’ll be making it again. It’s very nice of KA to offer recipes to make our own blends.

    Thank you, KA. I don’t normally post but I just had to share on this blog.

    1. The Baker's Hotline

      Thanks for taking the time to share your thoughts, Carol. We know how challenging it can be to convert to a gluten-free diet, and it’s our pleasure to be able to provide what tips, ingredients, and recipes we can to help. Cheers to many more happy gluten-free bakes together! Mollie@KAF

  2. Brigette Gallagher

    This was a delightful treat for me and my family! It’s been so long since we’ve been able to enjoy crepes except when we are lucky enough to travel to Salem, Massachusetts and visit the Gulu Gulu Cafe (they make amazing GF crepes)! My kids are doing a segment on France for their homeschooling and I had them help me make this recipe! It was manifique! I even made them dairy free using coconut almond milk. I did have to thin them down a bit more (I think the extra xanthan gum from the coconut almond milk made them too thick to spread), but I just added more of the milk and they were perfect. Thanks for making my life so enjoyable KAF and Amy!

  3. Kate in SF

    Hi! Based on other comments and the consistency of the batter, I thinned the batter with about a cup of water. After that, it was perfect! The crepes were absolutely delicious (like everything else I’ve made with KA GF flour!).

    1. The Baker's Hotline

      That probably won’t work- the GF baking mix has leavening agents in it and will rise more than a crepe should. Pancakes are a better bet with that mix- Happy baking! Laurie@KAF

  4. Scott Davenport

    I have made these twice now and we love them! The recipe seems to be WAY off as far as the amount of milk, but I simply added milk until the batter would swirl around a pan. Some caramel apples, a dusting of powdered sugar and everyone was thrilled!


    1. The Baker's Hotline

      Scott, it’s possible that the type of gluten-free flour you used affected the consistency of the batter, but I’m glad you were able to tweak the recipe and get such great results! Barb@KAF

  5. Laura

    Hello, I was wondering what the recipe would be if you used the KingArthur gluten free baking “mix” as opposed to the gluten free backing flour?? TAHNKS!

    1. The Baker's Hotline

      No, I am sorry but this recipe is better made from scratch. Happy baking! Elisabeth@KAF

    1. The Baker's Hotline

      Hi Ann- We don’t test any kind of sugar substitutes, so we can’t speak to what the results would be. I think in this case you will probably notice the flavor of the Stevia and you also may find they don’t color as well, but on the other hand, they may work out brilliantly. We always encourage our fellow bakers to experiment, so give it a try and let us know how it goes! Happy Baking! Jocelyn@KAF

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