Gluten Free Sweet Crepes


First of all, this is my first post EVER! So, I’m pretty excited to share this. Crepes have been a favorite tradition in my family- pretty much my whole life. When I went gluten free in 2009, I wasn’t willing to give up my beloved special occasion breakfast so I created my own recipe! I have made these for several people both GF and gluten eaters and everyone has enjoyed them. Also, don’t let the title “gluten free’ scare you off- they still taste amazing!

Bob's Red Mill GF Flour

Secondly, in my many years of GF cooking I have tried every flour, baking mix known to man to substitute good ole all-purpose flour. This GF flour here is the winner! It is the best one I’ve ever used in all my experimenting with GF baking. I never usually read past this part on a recipe because I’m lazy and don’t like to read, but if you aren’t like me (hopefully) keep reading I have good tips to make awesome crepes!

I like to use air tight containers for all my baking supplies because obviously it keeps it fresh longer and it helps my pantry stay organized, which I love, probably a little too much!

You don’t NEED a stand up mixer for this, but it definitely makes your life easier! I love, love, love my KitchenAid. My Mom would argue that her Bosch is better but I respectfully disagree. Supplies you DO need however, are an electric mixer, 12 inch non-stick pan and a sifter.

A tip for making these bad boys is to get your wrist rolling action down. The first crepe you make will probably be like your first boyfriend; a good experience but you’ll do things differently with the next one.


Once you have that process down, the next level of mastery is flipping. The easiest way is to flip with a spatula. The  stupid, pro way to do it is to flip it with your fingers…which I may or may not do.


Lastly, there are a few different ways to serve these. There is the traditional folded way (as pictured) a buttered crepe with fruit or jam on top. Then we have the rolled way, which also can be buttered, which is good with cinnamon and sugar, or Nutella. The third way, invented by my husband, is the “fruit burrito”- in which everything goes on the inside. I like all the ways and so I usually have one of each and then can’t move for an hour afterward!



*this is a single batch which makes about 6 crepes, it’s super easy to double or triple according to how many guests you have. 

1 1/2 cup gluten free baking mix

1/2 cup sugar (or 1/4 cup Truvia)

1/2 tsp. salt (maybe use pink salt, get it?!)

3 eggs

2 cups almond milk (you can use regular milk if you’d like)

cooking spray


Turn oven on to warm and put a large plate inside. In a small bowl sift together flour, sugar and salt. Set aside. In a large bowl add milk and eggs. Beat on medium speed for a minute or until combined. Then, slowly mix in dry ingredients. Beat on high for 1 minute and then make sure to get your 12 inch pan ready! (medium heat) Once your pan is ready, coat with cooking spray. Pick it up and use a ladle to add a scoop of batter to the pan. Immediately roll batter around the pan until the bottom is coated. Loosen edges with a spatula. When the crepe starts to rise or bubble, flip over and cook for the same amount of time on the other side or until lightly browned. Add to warm plate in oven and keep going!

When you are ready to eat, butter your crepe and enjoy with fresh fruit and whipped cream, cinnamon and sugar, or your favorite spread.


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