Gluten free Crepes (with dairy free options)

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I adore crepes. Even before I went gluten free I made them often, they can be topped, filled, sweet, savory they are like an amazing little blank palette. My whole family eats them (even the little one with autism!!). I always make more than we will eat and put the remainder away.

If you don’t have my size family feel free to scale the recipe.

Crepes topped with pineapple and fresh whipped cream

Crepes topped with pineapple and fresh whipped cream



Gluten free Crepes (with dairy free options and sweet/savory options)
Prep Time: 5 minutes
Cook Time: 45 min
Total Time: 50 minutes
Serves: 8ish (make 25 crepes)


210 grams (about 1 3/8 cup) White Rice Flour

90 grams (about 3/4 cup) Tapioca Starch aka Cassava flour

6 tablespoon Brown Sugar (omit for savory)

1/4 tsp of Salt (omit if you use salted butter)

600 ml (about 3 tbsp less that 3 cups) Milk (Almond milk, or Rice milk work here too)

6 Eggs

150 grams (1 1/2 stick) Unsalted Butter – melted + 30 grams for coating the pan (smart balance works for this or a neutral flavored oil)


Crepe pan (or other low sided flat pan)

Medium large mixing bowl

Scale (unless you are using the cup method I prefer the scale)

Stick blender, stand blender or whisk


Thin flexible spatula

small bowl (for melted butter)

Paper towel or cloth


In a medium bowl combine 1st four (dry) ingredients. In a separate bowl combine next 3 (wet) ingredients. Mix both together until there are no lumps, this needs to be very smooth.

Heat a crepe pan to medium high heat. Using a paper towel or cloth, lightly coat the pan with the remaining butter (not only does this allow the crepe to not stick but it gives it a better flavor).

Using a ladle spoon the crepe mixture into the pan turning the pan to lightly coat the entire thing. When the crepes are dry at the edges they are ready to gently work the spatula under as far as you can and quickly flip it.

Let it cook for a few seconds on the other side and then flip out onto a plate. Stir the mix with the ladle and start the next crepe. Repeat until they are done!

At this point you can either fold it and top it or fill it and serve it. If you are not eating this right away then put a piece of wax paper or parchment paper between each one and either freeze (up to 3 months) or refrigerate (up to a week). 

If your crepes are chewy they are too thick. If they don’t turn right you are most likely either using the wrong pan (Really a crepe pan or round griddle pan the low sides)


Warm Pineapple compote

Prep Time: 3 days*
Cook Time:  25
Total Time: 3 days 25 minutes*
Serves:  8


About 3/4 of a fresh pineapple that was cleaned and cut into roughly bite size pieces

1/2 Stick Margarine or butter

1/8 cup brown sugar


Nonstick pan about 10 inch


1/8 cup measuring cup

Container with a lid*


After you prep the pineapple allow to sit in the fridge in a sealed container for about 3 days so it makes its own juice. * You can skip this buy using about 1/2 cup pineapple juice along with the fresh pineapple; or a 32 ounce can of pineapple in juice or using pre-cut pineapple from the grocery store.

In a nonstick pan place margarine, and 1/8 cup brown sugar and cooked it on a medium heat until everything made a syrup. This took about 25 mins and tastes amazing!

Fresh whipped cream

Prep Time: 5 minutes
Cook Time:  – –
Total Time: 5 minutes
Serves: About a cup

I am sure most of you already know how to do this but here is it.


1 pint heavy cream or whipping cream

2 tbsp powdered sugar


Stand mixer (or hand held mixer)*

Mixing bowl


Add both the cream and sugar to a mixing bowl, on medium high speed mix until it resembles whipped cream about 5 mins. Yes it is that easy)

* you can do this with a whisk.. however it tasks FOREVER and well your arm will most likely hurt after.

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