These gluten free crepes are thin, tender and just a little sweet, perfect for wrapping around peanut butter and bananas or fresh strawberries. Nobody will guess they’re gluten free.

The batter comes together in one bowl with a gluten free flour blend, oat flour, eggs and soy and rice milk. Each crepe cooks in about two minutes, so breakfast is on the table fast.

The Best Gluten Free Crepe Recipe (Thin, Tender and Dairy Free)

Much love and thanks to my beautiful and health motivated sister in law, Jessica, for this wonderful gluten free recipe!

Gluten free crepes can be tricky. Without the gluten in wheat flour, the batter can tear when you flip it or turn out gummy. This recipe solves that with a few smart choices. A good multi purpose gluten free flour mix forms the base, and a little oat flour adds a soft, slightly nutty flavor and helps the crepes stay tender. Xanthan gum takes the place of gluten, giving the batter the stretch it needs so the crepes bend and roll without cracking.

Six eggs give the crepes plenty of structure and a rich, custardy flavor. Soy milk and rice milk keep the batter dairy free and thin enough to swirl into a delicate layer across the pan. Extra light olive oil keeps them soft and helps them release cleanly, and a touch of sugar helps them brown in pretty golden spots.

The result is a crepe that is flexible, light and mild enough to go sweet or savory. Fill them with nut butter and bananas for breakfast, strawberries and powdered sugar for brunch, or yogurt and fresh fruit for an easy afternoon treat.

Why You’ll Love These Gluten Free Crepes

Thin and flexible. Xanthan gum helps them fold and roll without tearing.
Dairy free batter. Soy milk and rice milk stand in for regular milk.
Quick to cook. About one minute per side in a hot pan.
Endless fillings. Sweet, fruity or nutty, they go with almost anything you have on hand.

Ingredients You’ll Need

Here is what goes into this dairy free crepe batter and what each ingredient does. Exact amounts are in the recipe card below.

Soy milk and rice milk: Together they make a thin, pourable batter. Soy milk adds body and protein, while rice milk is light and slightly sweet. Unsweetened versions keep the crepes versatile for any filling.
Eggs: Six eggs give the crepes structure and help hold them together without gluten. They also add rich flavor and help the crepes set quickly in the pan.
Extra light olive oil: Keeps the crepes soft and flexible and helps them release from the pan. Extra light olive oil has a mild flavor that won’t compete with sweet fillings.
Sugar: Just two tablespoons for a hint of sweetness and golden brown spots. For savory fillings, you can cut it back a little.
Salt: Balances the sweetness and brings out the flavor of the flours. Without it, crepes taste flat no matter what you fill them with.
Xanthan gum: The key to gluten free crepes. It mimics the stretch of gluten so the crepes can be flipped and folded without tearing. A little goes a long way, so measure it carefully.
Oat flour: Adds a soft texture and gentle, nutty flavor. If you need the crepes to be strictly gluten free, use oat flour labeled certified gluten free, since regular oats can be cross contaminated with wheat.
Gluten free multi purpose flour mix: King Arthur is the preferred brand for this recipe. A good blend gives a smooth batter and tender crepe. If your blend already contains xanthan gum, the crepes may be slightly firmer, so you can reduce the added gum a little. Measure the flour by spooning it into the cup and leveling it off, rather than scooping, so the batter doesn’t get too thick.

How to Make Gluten Free Crepes

Make the batter. Place all the ingredients in a bowl and beat on high for several minutes. Beating well hydrates the flours and activates the xanthan gum, so the batter turns smooth, thin and slightly glossy, about the consistency of heavy cream.
Heat the pan. Preheat a medium sized frying pan over medium heat. Spray it with cooking oil or melt a small amount of butter. The pan is ready when a drop of water sizzles on it. Wipe out any extra oil with a paper towel so the crepes get an even, golden color instead of greasy spots.
Whisk and pour. Whisk the batter before pouring each crepe, since the flours settle to the bottom. Pour about 1/2 cup of batter into the center of the pan. A measuring cup with a spout makes pouring easier.
Swirl. Right away, tilt the pan in a circular motion to coat the bottom in a thin, even layer. Work quickly, because the batter starts setting as soon as it hits the pan.
Cook and flip. After about 1 minute, when the edges look dry and start to lift, use a spatula to gently flip the crepe. Cook for about another minute, until lightly golden in spots.
Fill and serve. Slide the crepe onto a plate and repeat with the remaining batter. Fill with your favorite toppings and fold or roll. To keep a stack warm while you cook the rest, cover the plate loosely with a clean kitchen towel.

Kami’s tip: Whisk the batter before pouring each crepe into the frying pan. It keeps the flours evenly mixed so every crepe cooks up the same.

Ways to Fill Gluten Free Crepes

Nutty and sweet. Peanut butter or almond butter with sliced bananas.
Classic berry. Sliced fresh strawberries and bananas with a dusting of powdered sugar.
Light and fresh. Yogurt with a combination of fresh fruit.
Savory. Scrambled eggs, sautéed spinach and a little cheese for a hearty breakfast or easy lunch.

Gluten Free Crepes FAQs

Are these crepes dairy free? The batter is, since it uses soy milk and rice milk. Cook them with cooking spray instead of butter to keep them completely dairy free.
Why are my crepes tearing? The pan may not be hot enough, or the crepe needs a few more seconds before flipping. Wait until the edges look dry and lift easily.
Can I skip the xanthan gum? It’s not recommended. Xanthan gum gives the batter the stretch that gluten usually provides, and without it the crepes tear easily.
Can I use a different milk? Yes. Any milk you like should work, as long as the total amount stays the same. Use a dairy free milk if you want to keep the crepes dairy free.
Can I make the batter ahead? Yes. Cover and refrigerate it overnight, then whisk well before cooking.
How do I store leftover crepes? Stack cooled crepes with parchment between them, wrap and refrigerate for 3 to 4 days. Warm them briefly in a skillet.
What size pan should I use? A medium frying pan works well for about 1/2 cup of batter. A nonstick pan makes flipping much easier.
Is oat flour gluten free? Oats are naturally gluten free, but they are often processed alongside wheat. Choose oat flour labeled certified gluten free if anyone eating these has celiac disease or a gluten sensitivity.
Can I freeze crepes? Yes. Freeze them stacked with parchment in a freezer bag, then thaw in the fridge before warming.

Dairy Free Gluten Free Crepes

Gluten free crepes made with a gluten free flour blend, oat flour, eggs and soy and rice milk. They are thin, tender and flexible, perfect with peanut butter and bananas or fresh fruit.

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Ingredients

1 1/4 cup soy milk
1 1/4 cup rice milk
6 eggs
4 Tbs extra-light olive oil
2 Tbs sugar
3/4 tsp salt
1 tsp xanthum gum
1/2 cup oat flour
1 cup gluten-free multi-purpose flour mix prefer King Arthur

Instructions

Place all ingredients in bowl and beat on high for several minutes.
Preheat medium-sized frying pan on medium heat. Spray with cooking oil or melt small amount of butter. Pour about 1/2 cup of batter into center and tilt pan in circular motion to coat bottom. After about 1 minute, use spatula to gently flip crepe and cook for about another minute.
Tip: Whisk batter prior to pouring each crepe in frying pan.
Filling suggestions: Peanut butter/almond butter and sliced bananas, sliced fresh strawberries and sliced bananas with powdered sugar, or yogurt with combination of fresh fruit.
~ Much love and thanks to my beautiful and health motivated sister-in-law, Jessica, for this wonderful gluten-free recipe!

Made these crepes? Leave a star rating in the recipe card and tell me your favorite filling in the comments below.