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    Home » Cooking Basics

    Gluten-Free Crêpes

    Published: May 9, 2019 · Modified: Nov 8, 2023 · 12 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    These gluten-free crêpes are an easy twist on traditional French crêpes, and are every bit as delicious as the classic thin pancakes. Make them with or without xanthan gum!
    These gluten-free crêpes are an easy twist on traditional French crêpes, and are every bit as delicious as the classic thin pancakes. Make them with or without xanthan gum!
    These gluten-free crêpes are an easy twist on traditional French crêpes, and are every bit as delicious as the classic thin pancakes. Make them with or without xanthan gum!
    These gluten-free crêpes are an easy twist on traditional French crêpes, and are every bit as delicious as the classic thin pancakes.

    These gluten-free crêpes are an easy twist on traditional French crêpes, and are every bit as delicious as the classic thin pancakes.

    gluten-free crepes on a serving plate

    If you know me well, you know that I love French crêpes.

    They're my favorite type of pancake, and they're just all-around awesome because you can stuff them with whatever fillings you want!

    You could probably eat a different type of crêpe every day for the rest of your life.

    If you really wanted to.

    And so, a few weeks ago, when my mother-in-law, who is gluten-intolerant, said she'd been looking for a gluten-free crêpe recipe-- she got my attention.

    Gluten-free crêpes?

    Challenge accepted.

    These gluten-free crêpes were taste-tested back-to-back with my old standby-- Julia Child's French crêpe recipe, and I'm happy to report-- in an (admittedly small, 4 person) taste test, no one could tell the difference between the gluten version and the gluten-free crêpes.

    And since those 4 taste testers were all crêpe-obsessed food lovers-- I'm going to call that a win.

    Want to check out Julia Child's recipe yourself? This recipe is based on her recipes in The French Chef Cookbook and Julia’s Kitchen Wisdom.

    Do Gluten-Free Crêpes Need Xanthan Gum?

    Before testing these crêpes, I read gluten-free crêpe recipe after gluten-free crêpe recipe-- and one thing seemed sure.

    No one could agree on xanthan gum.

    Xanthan gum is a food additive in a lot of gluten-free flours. It's designed to replicate (and take the place of) gluten, and provide strength and elasticity to whatever you're baking.

    And because it's a food additive, and also because some people have sensitivities to xanthan gum-- it's understandable to try omitting it wherever possible.

    Some recipes I read called for all-purpose gluten-free flour with xanthan gum. Others said to buy flour without xanthan gum, and add a little yourself (but less than there would be if it was already mixed in).

    Other recipes I read said to leave the xanthan gum out entirely, because the crêpes would be fine without it.

    I finished my crêpe research more confused than before I started, and decided that the only way to know for sure would be to try each combination myself.

    I started by making a batch of traditional French crêpes (with gluten), so that I could use those crêpes to test each of the gluten-free crêpe recipes.

    crepe batter with eggs, flour, and butter

    Gluten-Free Crêpes with Xanthan Gum

    First, I tried an all-purpose gluten-free flour with xanthan gum mixed in. I used Cup 4 Cup flour, which is supposed to work as an easy all-purpose flour substitute.

    The Cup 4 Cup flour worked beautifully, although I did have to add more liquid than in my traditional French crêpe recipe.

    This batter looked, poured, and cooked just like the traditional recipe.

    All-purpose gluten-free flour with xanthan gum added was definitely my favorite batter to work with, and had a texture and flavor that most closely resembled traditional crêpes.

    Pour the batter into a hot pan, and swirl until coated
    Pour the batter into a hot pan, and swirl until coated

    Gluten-free Crêpes Without Xanthan Gum

    I tested this version with King Arthur's All-Purpose Gluten-Free Flour Without Xanthan Gum.

    I tried two versions with this flour-- one with a small amount of xanthan gum added, and one without any xanthan gum.

    Both batches turned out very similar to one another, and left me wondering why I'd bothered spending $10 on a bag of xanthan gum.

    I don't recommend buying xanthan gum seperately for this recipe-- all you need is the flour.

    Both of these crêpes were quite tasty, and were quite close to the original recipe.

    Just not quite as close as when I used the Cup 4 Cup flour.

    When cooking, the King Arthur flour batter was more fussy. The flour kept settling to the bottom, and I actually ruined an entire batch because I didn't realize that I needed to stir the batter each time before pouring it onto the pan.

    Once I figured that out, things went much more smoothly.

    Compared to the traditional crêpes, these were a little more delicate, and didn't fold quite as easily than the softer, traditional crêpes. That said, they DID fold, and when I folded or rolled them, they didn't crack at all.

    I also found these crêpes to be slightly greasier to the touch than both the traditional crêpes and the previous gluten-free batch (The Cup 4 Cup with xanthan gum in the flour).

    If you want to avoid xanthan gum entirely, I recommend leaving it out! The
    crêpes will be delicious.

    Flip the crêpe, and cook the other side
    Flip the crêpe, and cook the other side

    Why Doesn't This Crêpe Batter Need to Rest?

    Traditional crêpe batter rests for at least an hour after whisking in order to let the gluten relax after being vigorously stirred up.

    Since this batter doesn't have any gluten, it's okay to skip the resting period.

    That said, if you want to make this batter the night before, it's totally fine to leave it "resting" in the fridge overnight.

    How to Flip a Crêpe

    Start with the right pan.

    You can use an omelette pan or a crêpe pan.

    At the moment, my favorite crêpe pan is one of those mini cast iron pans that come with chocolate chip cookie gift packets.  It's small, heats evenly, and is just completely perfect for crêpe making!

    Heat the pan, add a little butter or oil, and then lift the pan up off the heat. Pour a little batter in, swirl the pan with your wrist until the batter coats evenly, and set it back down on the heat.

    When the edges start to brown, flip the crêpe, and cook until the bottom is done.

    And repeat.

    Serve these gluten-free crêpes with your favorite fillings and toppings, and bon appetit!

    gluten-free crepes on a serving plate
    gluten-free crepes on a serving plate
    Print Recipe Save Recipe Saved!
    5 from 10 votes

    Gluten-Free Crêpes

    These gluten-free crêpes are an easy twist on traditional French crêpes, and are every bit as delicious as the classic thin pancakes.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Breakfast, Dessert
    Cuisine: French
    Diet: Gluten Free, Vegetarian
    Servings: 10 people
    Calories: 102kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    2 Days (Fridge), 4 Months (Freezer)
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    Ingredients

    • 1 cup all-purpose gluten-free flour (with xanthan gum), such as Cup 4 Cup Use a rice-based AP flour, never a bean-based flour. See Recipe Notes for directions to use flour without xanthan gum
    • 1 cup cold milk
    • 1 cup cold water
    • 3 eggs
    • ¼ teaspoon salt
    • 3 tablespoons melted butter, plus more butter or oil for brushing hot pan

    Optional add-ins for savory crêpes:

    • diced fresh herbs

    Optional add-ins for sweet crêpes:

    • dash sweet liqueur
    • 2 teaspoons sugar
    • 2 tablespoons cocoa powder

    Instructions

    • Whisk together all ingredients in a bowl.
    • Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
    • Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
    • Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
    • Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.

    Notes

    To use All-Purpose Gluten-Free flour WITHOUT xanthan gum, make the following adjustments:
    • Use ⅔ cup milk + ⅔ cup water (instead of 1 cup of each)
    • Whisk the batter in before pouring into the hot pan for EACH crêpe.  Without the xanthan gum, the flour will tend to sink to the bottom and the liquids will rise to the top.
    • I recommend King Arthur's Gluten-Free All-Purpose Flour without Xanthan Gum
    Yields: About eight 10" crêpes, ten 8" crêpes, or twenty 5" crêpes
    Nutrition information is for one 8" crêpe, and does not include optional ingredients.

    Nutrition

    Calories: 102kcal (5%) | Carbohydrates: 10g (3%) | Protein: 3g (6%) | Fat: 5g (8%) | Saturated Fat: 2g (13%) | Cholesterol: 59mg (20%) | Sodium: 114mg (5%) | Potassium: 53mg (2%) | Vitamin A: 195IU (4%) | Calcium: 29mg (3%) | Iron: 0.8mg (4%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 10 votes (3 ratings without comment)

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    Comments

    All commentsI made thisQuestions
    1. Lathiya says

      May 14, 2019 at 3:39 pm

      5 stars
      I love crepes and your crepes looks gorgeous..I loved the fact how you have shown the difference between the crepes made with different flours.

      Reply
    2. Amanda says

      May 20, 2019 at 8:58 am

      5 stars
      I have heard such amazing things about Cup 4 Cup, and have wanted to try it. By the pictures, I absolutely wouldn't be able to tell the difference between regular crepes and both of the gluten free flours! It's so great that these types of products have come such a long way over the past few years - how great to be able to make a stack of crepes that all of my guests can enjoy! I can just imagine one of these with some whipped cream and berries during the summer. Perfection!

      Reply
    3. Donna says

      May 21, 2019 at 5:47 am

      5 stars
      I love that you were able to make these gluten-free! We make crepes all the time but I can never make them for my sister when she comes to visit as she is GF. These are just perfect, and nothing too complicated that you sometimes get with GF recipes that need an intricate combination of different flours!

      Reply
      • Sarah says

        May 21, 2019 at 6:27 am

        Thanks Donna! I hope she loves them 🙂

        Reply
    4. Tim says

      April 08, 2020 at 10:33 am

      5 stars
      We stuffed these with ricotta, blueberries, and orange zest. We used a gluten free one to one flour with Xanthan gum. They were delicious and you would never know they were gluten free.

      Reply
      • Sarah Trenalone says

        April 08, 2020 at 10:35 am

        Yay!! I'm so glad you loved them 😀 And that filling sounds amazing!

        Reply
    5. Denise says

      April 22, 2020 at 12:19 pm

      5 stars
      So so good! These were delicious with just a dusting of powdered sugar and syrup.. thank you!
      I may try to fill these like manicotti.. for savory!

      Reply
      • Sarah Trenalone says

        April 22, 2020 at 12:24 pm

        Yay!! I'm glad you loved them 😀 And that's a cool idea, let me know what fillings you use 😀

        Reply
    6. Olessia says

      December 12, 2020 at 12:38 pm

      5 stars
      Hi Sarah,
      Just made this gluten-free crepes and they came out super!!!!
      In spite of not using xantham gun and adding 1 cup of water and 1 cup of milk (should've been 2/3 of milk and 2/3 of water), the crepes were super flexible, had a great texture and taste.
      I have a picture but I don't think I can post it here.

      Thank you for the great recipe. The whole family loved it!

      ps. Just throwing it out there. Any good GF bread recipe?
      I've tried about 8-10 different ones, and they were a great disappointment.

      Reply
      • Sarah Trenalone says

        December 12, 2020 at 12:46 pm

        Oh I’m so happy to hear that!! Yay!

        And not yet, but when I have a GF bread recipe that I’m happy with I’ll post it! 😁

        Reply
    7. Bruce says

      November 23, 2023 at 4:29 pm

      5 stars
      Excellent commentary on your test results with different flour used. It should be note that the Cup4Cup flour is double the cost of the King Arthur Measure For Measure flour on Amazon. The King Arthur GF works very well for GF bread recipes and makes for noticeably lighter bread loaves.

      Reply
      • Alisha Trenalone says

        November 24, 2023 at 10:43 am

        Thanks for the note on pricing!

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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