Easy Gluten-Free Crepes (Dairy-Free, Naturally Sweetened)
Easy, CLASSIC, gluten-free crepes made with just 7 ingredients! Dairy-free, naturally sweetened, and perfectly thin with crisp edges. Just 1 bowl required!
Servings 12 (8-inch crepes)
Ingredients
CREPES
- 1 ¼ cup dairy-free milk (unsweetened/plain // we used almond)
- 1/4 cup melted dairy-free butter (we used Miyoko’s Salted // plus more for greasing pan)
- 2 Tbsp maple syrup (or sub cane sugar)
- 2 large eggs (organic, pasture-raised when possible)
- 1 ½ tsp vanilla extract
- 1 cup DIY Gluten-Free Flour Blend*
- 1/2 tsp sea salt
FOR SERVING optional
- Fresh fruit or berries (or fruit compote)
- 4-Ingredient Nutella (Vegan + GF)
- Coconut Whipped Cream
- Maple syrup
Instructions
- To a medium mixing bowl, add dairy-free milk, melted dairy-free butter, maple syrup, eggs, and vanilla extract. Whisk well until completely combined.
- Next, add gluten-free flour blend and sea salt and whisk again until completely smooth with no lumps remaining.
- Heat a large cast iron skillet (10-12 inch) (or non-stick skillet) over medium heat. Lightly grease the pan with dairy-free butter. Once sizzling, place 1/4 cup of batter* into the center of the pan, then pick up the pan (using an oven mitt) and tilt it in a circular motion so the batter coats the surface evenly. You want the crepes to be as thin as possible and spread all the way to the edges of the pan. If your pan is too hot, the crepes will have little holes (but will still be delicious) — reduce the heat as needed.
- After a minute of cooking, the edges should start to look golden and lift away from the pan easily — at this point it’s safe to flip the crepe. To flip it, simply loosen the edges with a spatula or butter knife. Slip your spatula under the crepe and flip. It’s okay if it doesn’t land perfectly! Continue cooking for 1 minute, or until lightly browned on both sides.
- Repeat with the remaining batter, keeping already cooked crepes on a plate covered with a clean kitchen towel or in the oven on the warm setting.
- Serve crepes warm with berries, fruit compote, fresh fruit, Nutella, coconut whipped cream, and/or maple syrup! The possibilities are endless.
- Store leftover crepes in an airtight container in the refrigerator for up to 2-3 days or let cool and store in a sealed container in the freezer (separated by parchment or wax paper) for up to 1 month. Reheat in the microwave or briefly in a skillet over medium heat.
Video
Notes
*To use our ready-made Minimalist Baker 1:1 Gluten-Free Flour Blend (or regular all-purpose flour, if not gluten-free), just add an extra 1/2-3/4 cup of dairy-free milk until your batter looks like thick cream. Reference the photos above.
*Eggs are important for flavor and structure in this recipe. If vegan, try our 5-Ingredient Buckwheat Crepes.
*We found 1/4 cup of batter to be the ideal amount for a 10-12 inch skillet. If you prefer thinner crepes or are using a smaller pan, start with less batter.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Eggs are important for flavor and structure in this recipe. If vegan, try our 5-Ingredient Buckwheat Crepes.
*We found 1/4 cup of batter to be the ideal amount for a 10-12 inch skillet. If you prefer thinner crepes or are using a smaller pan, start with less batter.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 12 servings)
Serving: 1 crepe Calories: 103 Carbohydrates: 13.2 g Protein: 1.8 g Fat: 4.6 g Saturated Fat: 3 g Polyunsaturated Fat: 0.31 g Monounsaturated Fat: 0.57 g Trans Fat: 0 g Cholesterol: 30 mg Sodium: 150 mg Potassium: 62 mg Fiber: 0.5 g Sugar: 2.3 g Vitamin A: 50 IU Vitamin C: 0 mg Calcium: 55 mg Iron: 0.4 mg