00743 11 40 C 11 55. 007431 69 40 69 C 47. This is my family’s favorite gluten-free crepe recipe! The best part about these crepes is they are EASY-TO-MAKE and can be gluten free blueberry waffles right in your blender.
They’re delicious for breakfast or dessert! I’ve perfected these crepes so you get the perfect thin, chewy texture of traditional crepes! Wrap them up with your favorite sweet or savory fillings! Crepes are so light and subtly sweet, they’re versatile enough for both sweet and savory toppings. The best crepes are ultra thin and tender, and sometimes gluten-free crepes can fall short of the traditional crepes texture.
I worked hard to create a gluten-free crepes recipe that is tender, thin, moist, and won’t fall apart. For more gluten-free breakfast recipes, try these gluten-free waffles, banana pancakes, gluten-free buttermilk pancakes and gluten-free muffins. They pair great with fresh ingredients like strawberries and bananas, or more indulgent toppings like Nutella or powdered sugar. If you’re making them for brunch of dinner, try a savory twist and load your gluten-free crepes with ham and Swiss cheese. This gluten-free crepes recipe is ideal for a brunch with friends, birthday breakfast, or holiday! Ingredients You’ll Need Here are the ingredients that make this gluten-free crepes batter stand out from the others! You can add more sweetness with your toppings, if desired.
Vanilla: Vanilla is a key ingredient to help the gluten-free crepes really shine! Butter: Melted butter adds richness to the crepe batter, and additional butter is added to the skillet before cooking. Eggs: Eggs act as a binder for the crepe batter and enhance the flavor. Baking powder: Baking powder activates to give the crepes a slight rise and tender texture. Salt: Fine sea salt enhances the flavor of the eggs and vanilla—the perfect finishing touch!