Gluten-Free Crepes

Photo: Mike Krautter
Prep Time:
40 mins
Total Time:
1 hrs 10 mins

As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.


  • 4 large eggs

  • 2 cups whole milk, plus more, as needed

  • 1 cup gluten-free flour blend, such as Cup4Cup

  • 4 tablespoons unsalted butter, melted, plus more for brushing

  • 2 tablespoons granulated sugar

  • ½ teaspoon coarse salt


  1. Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.

  2. Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.

  3. Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

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