Food & Cooking Recipes Crepe Recipes Gluten-Free Crepes 5.0 (1) 1 Review Tender and delicious, they're perfect for savory or sweet dishes. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 4, 2024 Rate PRINT Share Close Photo: Jason Donnelly Prep Time: 40 mins Total Time: 1 hr 10 mins Yield: 16 Good news: you can still enjoy crepes if you follow a gluten-free diet. Ours is a foolproof recipe that produces tender, thin crepes that look and taste just like traditional crepes. The process for making and cooking them is much the same as for our Simple Crepes: We always make the batter in a blender to ensure there are no lumps. And you won't need a special crepe pan, since we find that a nonstick skillet is perfect for cooking crepes. Enjoy these crepes for breakfast, lunch, or dinner filled with savory or sweet fillings. Bonus: You can also freeze them to enjoy another day. 25 Gluten-Free Dessert Recipes Everyone Will Love 4 Tips for Making Great Crepes There are a few secrets to making great crepes, whether or not they are gluten-free: Make the batter in a blender: No mixing bowl needed, use the blender to get a really smooth crepe batter and make sure there are no lumps.Rest the batter: Let the batter rest for at least for 30 minutes and as long as one day before making the crepes. This is vital to allow the flour to absorb more of the liquid. You may see that the batter is thicker after resting than it was when first mixed.Use the right pan: Crepes are thin and delicate and liable to stick. That doesn't mean you need to buy a special crepe pan, we recommend using a nonstick skillet.Keep the cooked crepes covered: Make sure you stack and cover the crepes as you cook the rest of the batter. Crepes can dry out, and stacking and covering them helps them to remain pliable. Ingredients 4 large eggs 2 cups whole milk, plus more, as needed 1 cup gluten-free flour blend, such as Cup4Cup 4 tablespoons unsalted butter, melted, plus more for brushing 2 tablespoons granulated sugar ½ teaspoon coarse salt Directions Jason Donnelly Blend ingredients: Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day. Jason Donnelly Pour batter for one crepe into pan: Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Jason Donnelly Cook crepe: Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes. Jason Donnelly Flip crepe: Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Jason Donnelly Jason Donnelly Cook remaining crepes: Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed. Jason Donnelly Storing Crepes If not using the cooked crepes immediately, you can store them in the refrigerator or freezer: Refrigerator: Stack cooked, cooled crepes with wax paper, wrap in plastic wrap and refrigerate up to three days.Freezer: Wrap crepes in plastic wrap and freeze for up to one month. How to Use Gluten-Free Crepes Use these gluten-free crepes just as you would use traditional crepes. They work well with savory fillings or with sweet. Here are some ideas: Savory Leftover chicken in a creamy sauceSautéed or roasted vegetables and goat cheeseSauteed mixed mushroomsHam and brieHam and a fried eggRatatouille Sweet Sprinkle with granulated sugar and squeeze fresh orange juice over, then roll the crepe upFold around sliced strawberries and whipped creamFill with sautéed apples (or applesauce)Spread with Nutella and roll up (sliced bananas are an optional extra here)Make a PBJ crepe Frequently Asked Questions What is the best gluten-free flour to use for crepes? The flour we use for our gluten-free crepes is an easy-to-find gluten-free flour blend. We prefer using a flour blend over using a single gluten-free flour type, such as tapioca flour or cassava flour. Are buckwheat crepes gluten-free? Yes, buckwheat crepes that are made with just buckwheat flour are gluten-free. Crepes that are made with both buckwheat and all-purpose flour are not gluten free. Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.