Best gluten-free crepes recipe
Sweet or savoury these delicious gluten-free crepes are your new best friends! They taste so good no one ever would tell they are gluten-free! Made with buckwheat flour, eggs, and milk, these are the best gluten-free crepe recipe ever!
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
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Gluten-free crepes recipe
Let’s be honest, living without gluten is not always fun. Certain things are just very hard to replicate and until now crepes were one of those things for me.
Growing up I had crepes (or blinchiki) pretty much every week and it is something I missed a lot since I went gluten-free. But from today on, thanks to this easy recipe, crepes are no longer on my DON’T list. And they will not be on yours either 😉
Gluten-free crepes ingredients
This delicious recipe requires only a few simple ingredients. Here is what you will need:
- Buckwheat flour. My favorite gluten-free flour to use. It is packed with nutrients, is easy to use, and is simply delicious.
- Eggs, free-range or organic if possible.
- Milk. You can use dairy or almond milk.
- Melted butter
- Extra virgin olive oil.
- Salt and sugar to taste.
Find the full list of ingredients in the recipe card below 👇
How to make buckwheat crepes
Making crêpes might seem intimidating, but this simple batter is a game-changer! It won’t stick or tear, making flipping easy. With a little practice, you’ll be a crêpe master in no time.
The only thing I am asking you to do is to be patient and let the batter rest and cool as required in the recipe.
STEP 1: In a large mixing bowl or a food processor mix eggs, sugar and salt.
STEP 2: Add milk and flour and mix well to combine until everything is incorporated.
IMPORTANT! Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least an hour. You can refrigerate it overnight for even better results, but it will work just fine after an hour or two.
Now add cold water to the dough and whisk again.
STEP 3: Heat a non-stick frying pan over medium-high heat. It is important to heat up the pan properly before you add oil and start cooking.
STEP 4: Once the pan is hot, brush it with some olive oil. The oil should be hot but not smoking.
STEP 5: Using a soup ladle, add 1/2 ladle (approximately half a cup) of the batter mixture to the middle of the pan and move it in a circular motion so that batter is evenly distributed across the pan. Watch the video in the recipe card to see how I do it.
STEP 6: Cook it for a minute or two until the crepe is golden brown. You will see the crepe’ edges becoming golden.
STEP 7: Using a spatula flip it onto the other side.
STEP 8: Cook it for half a minute on the other side. Take the crepe out and put it on a large plate.
STEP 9: Brush the pan again and repeat with the next one until you have used all the remaining batter.
Keep cooked crepes warm in the oven heated to 50’C (120’F)
Expert Tips:
1. Buckwheat crepes require a slightly longer cooking time than regular wheat crepes.
2. The second side will cook faster than the first side. If you leave the crepe in a pan for too long after you flip it, it will become too crispy.
3. For best results, you have to brush the pan with just a little olive oil every time before you start making a new crepe. Use a pastry brush like this one.
4. To make thin crepes use less batter and a little bit more for the thicker ones.
Variations:
Make it dairy-free: Use almond milk and coconut oil instead of butter to make dairy-free crepes.
How to serve
Like any regular crepes, these gluten-free crepes can be enjoyed sweet or savory.
Savoury: The options for what to serve with the crepes, gluten-free or not, are endless. Here are only a couple of ideas that you could try:
- Sour cream and smoked salmon is my all-time favorite.
- Sautéed mushrooms.
- Ham and cheese.
- Hummus and avocado
Sweet:
- Chocolate spread.
- Cream cheese and fresh strawberries.
- Banana and peanut butter.
- Or enjoy them with pure maple syrup and some fresh fruit.
What are your favorite toppings for crepes? Let me know in the comments below.
❄️ How to Store
Refrigerate:
These crepes will stay fresh if refrigerated in an airtight container for up to 3 days. You can enjoy them cold or warm.
Reheat:
Warm the crepes up in a frying pan with a splash of olive oil for a few minutes.
More Gluten-Free Recipes You’ll Love
Best gluten-free crepe recipe – fast and easy
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Ingredients
- 150 g buckwheat flour
- 2 free-range eggs
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of raw sugar
- 250 ml milk of your choice. Dairy or almond milk are great choices.
- 20 g melted butter organic or grass-fed if possible.
- 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 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 an hour or two.
- Add cold water to the crepes batter 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 hot 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 batter.
Notes
- Buckwheat crepes require a slightly longer cooking time than regular wheat crepes.
- The second side will cook faster than the first side. If you leave the crepe in a pan for too long after you flipped it, it will become too crispy.
- For best results, you have to brush the pan with just a little olive oil every time before you start making a new crepe. Use a pastry brush like this one.
- To make thin crepes use less batter and a little bit more for the thicker ones.
Ich mag Blinchiki !!!!!!
Looks delicious, thanks!
Thanks, Kelly 🙂