Gluten Free French Crêpes




Introduction: Gluten Free French Crêpes

You remember when your mother used to make good crepes on Sunday morning. I do, and I can't stop on making them. I've made these so many times, I have become a pro on air flipping sides with one hand. The last thing I wanted was to quit having this succulent breakfast even then gluten was popping my belly far too much for my liking. So I found that taking off the gluten part of it helps a lot. But what about the taste and the texture? After many tries, I have found the perfect recipe.

Step 1: First, What's Needed !

THE LIST for 12 x 8 inches thin French crepes

• 5 eggs

• 1/2 litre of milk. ( I use almond milk, but it could be any kind of milk.)

• 1 1/2 cup of gluten-free flour (I use a mix of the best one I found, which is Angelique's gluten-free flour and mix it with millet flour. This way I lower the cost and it gives a yellowish kick. I do 2/3 of Angelique and 1/3 of millet).

• 1/4 cup of cane sugar.

• 1/4 cup of butter. ( I usually use diary butter, which is very good. And today I tried it with cocoa oil, and the texture is even better and if you like cocoa taste, well it's definitely there).

• 1 tsp of vanilla

Step 2: MIX IT !

Then you just put everything in the blender.

Let it spin for 45 second

Et voilà !

The mixture should be a little bit creamy.


Here you can use many kinds of frying pan. I prefer the heavy ones, it distributes the heat more evenly. So it cooks faster and more evenly also. If you don't have, just use the one on hand, the non-sticky one works well too.

I let the pan heat at med for a minute or two and the I throw in a little bit of butter or cocoa oil, let it melt slowly and pour in 1/3 cup of the creamy mixture.

The moment I can see that the top is getting dry, and I can slip the spatula slowly under, then I flip it and that nice brown colour. Butter gives that colour, but unfortunately not with cocoa oil.

Et voila, if you can resist eating them before there all cooked, you will have just about 12 .

You can add some fruits and maple sirop.

Bon appétit !

NB : Some times I make a lot of them, and I can freeze 4 or 5 in a small ziplock. I just zap it a minute in the microwave or in the pan again for a minute or two.

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    4 Discussions


    2 years ago

    Buckwheat flour is gluten free as well, and it tastes so good...


    Reply 2 years ago

    You are right it does, the taste is quite different, stronger and heavier. I prefer these with a stronger sirop, like molasses. And sometimes I mixe it half and half with millet.

    DIY Hacks and How Tos

    Would there be any fundamental difference between using a crepe pan and a regular frying pan.


    Reply 2 years ago

    Hello, sorry for the delay, I was not able to reply via my iPhone.

    Well yes there is, heavy crepe pan gives the same heat all over the surface, this cooks faster and does not overcook certain part of the crepes. This means that if you are using a non sticky regular pan, you need let the crepe melange cook a little bit and then get agglutinantes enough for you to swing it around so it cooks more evenly. And the nice thing with these non sticky pans, it gives you the possibility to flip it in mid air. And the kids wathing just loves that.