Sweet or savory these delicious gluten-free crepes are your new best friends! Made in no time with no refined grains refined sugar, and loads of healthy proteins. They taste so good you will forget they are gluten-free! Yes, this is the best gluten-free crepes recipe ever!

gluten-free crepes on a plate with honey

Ok, this is probably not the best photo I have ever taken, BUT! I could not wait to share this gluten-free crepes recipe with you guys. Because let’s be honest, with the gluten intolerance we already have to give up on so many delicious foods. From today on, crepes are no longer on your DON’T list.

I know many people might be a bit scared to make crepes on their own because of the cooking process, but believe me with a little practice you will master them in no time. You really should give it a go. This dough is very easy to handle, it does not stick and also doesn’t rip when you flip the crepe.

The only thing I am asking you to do is to be patient and let the dough cool as required in the recipe. It has to cool before you make them, this step is crucial. Otherwise, go ahead and make them and enjoy!!

And here is how to make the best gluten-free crepes recipe – fast and easy

Best gluten-free crepes recipe – fast and easy

★★★★★

5 from 1 reviews

Author: Elena Elliott

Print Recipe

Description

5 simple ingredients is all it takes to make these delicious gluten-free crepes that taste just like the real deal!

Ingredients

Scale

150g buckwheat flour

2 free-range eggs

1/2 tsp of sea salt

1/2 tsp of raw sugar

250 ml milk of your choice. I used dairy milk for this one

20g melted butter

125 ml of cold water

Extra virgin olive oil for frying

Instructions

In a large mixing bowl mix the eggs, salt and sugar, add milk and whisk well until everything is well combined.

Add flour to the mix and whisk again until everything is incorporated.

Cover the bowl with glad wrap or an airtight lid and refrigerate for at least an hour. You can refrigerate overnight for even better results, but it will work just fine after two hours .

Add cold water to the dough and whisk well to combine.

Heat a small frying pan on medium-high heat. Brush the pan with some olive oil.

Using a soup ladle, add 1/2 ladle of the mixture to the middle of the pan and circle the pan so that dough is evenly distributed across the frying pan.

Cook it for a minute or two until the crepe is nice and golden, flip it using the spatula, and cook it for 1/2 minute on the other side. Take the crepe out and put it on a large plate.

Brush the pan again and repeat with the next one until you have used all the dough