Gluten-free Crepes

by Nicole
gluten free crepes

Inspired by my grandmothers crepe recipe that I grew up on, I created this gluten-free version that tastes just as great as the original!

It can be enjoyed as a special breakfast treat (I usually make these for my birthday), however they are not a balanced breakfast option at all to eat on a regular basis. They are more of a dessert to be enjoyed from time to time.

Gluten-free Crepes


  • 1 1/2 cups brown rice flour specifically Bob's Red Mill brand works best
  • 3/4 cup arrowroot powder
  • 1 tbsp raw cane sugar
  • 1 tsp baking powder
  • 2 cups almond milk or other plant milk of choice
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 2 eggs
  • filling options jam, berry compote, stewed apples, nut/seed butter, ice cream
  • topping options drizzled maple syrup or honey, icing sugar, coconut whipped cream, drizzled chocolate, chopped nuts or drizzled nut/seed butter


  • Mix together the flour, arrowroot powder, cane sugar and baking powder.
  • Stir in the almond milk, coconut oil, vanilla, and eggs. Beat with a hand mixer until smooth.
  • In a medium sized pan on medium heat, melt 1 tbsp. coconut oil or grape seed oil. We used a non-stick pan… I try to never use the non-stick pans, but I find with crepes the are very difficult in other pans.
  • Using a 1/4 cup measuring cup, scoop out a 1/4 cup full of the crepe mixture into the pan, and tilt the pan in circles to evenly distribute the mix into a circle.
  • Let this cook for about 30-45 seconds. Using a spatula, lift the edges to check to see if it is golden brown underneath. Then carefully flip the crepe over to let it cook on the other side about 45 seconds-1 minute. Use your judgement based on the color.
  • Remove the crepe from the pan, and place on a plate. Repeat with the rest of the batter.

To assemble:

  • Place 1 crepe round on a a plate. Spread your jam, compote, and/or ice cream down the middle in a straight line or spread thin over the whole crepe. Then roll your crepe up.
  • Eat it as is, or top with sprinkled icing sugar, drizzled jam/sauce, fresh berries, chocolate sauce, a dollop of coconut whipped cream. You could even do a savoury crepe and fill the crepe with sautéed veggies, egg, meat, etc.
  • You could eat these for a special breakfast treat or dessert. Enjoy!


You could omit the vanilla and cane sugar for a savoury style crepe, to be filled with items such as scrambled eggs and sautéed veggies.
gluten free crepes

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