This Easy Gluten Free French Crepes recipe is simple yet delivers crepes with a perfectly delicate texture just like from la creperie. With only 5 ingredients and whipped quickly in a blender, these gluten-free crepes is the only crepe recipe you need. The best part? You don’t need a special crepe pan to cook them. Find all the tips and tricks you need to ensure flawlessly thin crepes that won’t break or fall apart while flipping.
Growing up, my mom made crepes all the time. It wasn't just reserved for special occasions; it was a very common food on our kitchen table.
Crepes in a Slavic home are like pancakes to an American family. And in France, crepes are often sold as street food at creperies or food markets.
One of the best things about French crepes are their thin and delicate texture. Unlike pancakes, which are thick and fluffy, French crepes are paper-thin, making them perfect for wrapping around sweet or savory fillings.
And if you're gluten free, you don't have to let gluten hold you back from experiencing the joy of this culinary delight. Crepes made with cassava flour instead of wheat flour ensure that you can still stick to gluten-free while maintaining that wonderful texture and taste enjoyed worldwide.
What are you waiting for? Make this French crepes recipe and follow my tips and tricks for the ultimate la creperie experience.
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Why you'll love this recipe
One gluten free flour - Most gluten-free crepe recipes call for numerous gluten-free flours or a gluten free flour blend containing xanthan gum. This recipe has just one, making it an easy option.
Convenient blender crepe recipe - The batter is quickly and effortlessly whisked in a blender until it's perfectly smooth. No straining through a sieve is necessary for a uniform and rich batter.
Perfect crepe texture - Thanks to a combination of 5 simple but wholesome ingredients, these crepes feature that beloved thin French pancake texture and rich flavor. You'll be surprised how similar they taste to wheat crepes.
💭Fun Fact: French crepes, originating in Brittany, France, have become an iconic dish and a symbol of French culinary artistry. Crepes are thin French pancakes that are now enjoyed worldwide as a street food, in creperies, and homes.
Ingredients
Learn how to make gluten free crepes with 5 basic ingredients. If you've been part of the gluten-free world, you likely have all the ingredients for this blender crepe recipe.
- Cassava flour: This is a gluten-free flour made from cassava root. It is used as a substitute for wheat flour in this recipe, making it suitable for those following a gluten-free diet.
- Milk: Thins the crepe batter and adds richness and creaminess to the recipe. Use whole milk for tastier crepes.
- Eggs: Act as a binding agent and provide structure to the crepes. Use room temperature eggs to incorporate effortlessly into the batter.
- Honey: Adds subtle sweetness, balancing the other delicate texture of the crepes and the richness of the milk.
- Butter: A few tablespoons unsalted butter is all you need to add major flavor to the batter and help create a tender texture. You'll also need extra butter for greasing the pan between each crepe.
See the recipe card for exact quantities.
What is Cassava Flour?
Cassava flour and tapioca are often used interchangeably, but they are different. Tapioca is the starch derived from cassava root through a process of washing and pulping, and what's left following that process is the tapioca flour.
Cassava flour, on the other hand, is the whole root, peeled, dried, and ground.
For this reason, cassava flour naturally has more dietary fiber than tapioca flour. An important caveat to cassava flour is that it also happens to be high in carbohydrates. So even though these cassava flour crepes are gluten-free, they are far from keto or low-carb.
Additionally, cassava flour is high in resistant starch, which may have powerful health benefits. Resistant starch improves insulin sensitivity, lowers blood sugar levels, reduces appetite, and has various benefits for digestion. (source)
My favorite brand of cassava flour is Ottos's 100% Natural Cassava Flour. They take great care to ensure their product is free from mold, a widespread occurrence in cassava flours. They are also autoimmune protocol (AIP) friendly and Certified Paleo by The Paleo Foundation.
But what makes cassava flour stand out is that it has the ability to transform any recipe gluten free with a 1:1 switch.
If you're looking for paleo crepes with cassava flour, you will love these dairy free crepes. And this gluten free crepe cake is a wonderful holiday addition to any table.
Make it Nutrient Dense
Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this recipe. You can take purposeful steps to turn this into a nutrient-dense snack or light breakfast.
Use quality ingredients. Use non-homogenized milk or even raw milk, as it would still retain nutrients and benefits. Opt for grass-fed butter and pastured eggs.
Serve with powerhouse foods. One of my favorite ways to enjoy crepes growing up was with salmon roe. Slather loads of pastured butter on the crepe and top with incredibly nourishing roe or canned cod liver for a nutrient-dense snack.
Step-by-Step Instructions
The complete printable recipe is below in the recipe card for your convenience.
The recipe for gluten free crepes can seem intimidating. Follow this step-by-step tutorial along with all the tips and tricks, and you can't go wrong!
Step 1. Blend
Add all ingredients to a high-speed blender and blend until frothy and thoroughly combined.
Step 2. Rest
Set the crepe batter aside for a few minutes to rest and let the bubbles settle.
💭Pro tip: To help faciliate proper blending, add the ingredients in this order: milk, eggs, butter, honey, flour, and salt.
Step 3. Cook
While the batter is resting, heat a few teaspoons of butter in a stainless steel pan over medium heat. Swirl to cover the entire bottom of the pan with the butter.
Pour about a quarter cup batter onto the pan. Lift the pan off the heat and swirl it so the batter coats the bottom evenly.
Return the pan to the heat and cook on medium-low heat until the bottom is golden brown.
💭How do I know when to flip the crepe? You will start seeing bubbles form on the top surface of the crepe and see the edges lifting from the pan. Using a thin spatula, carefully lift one edge about ¼ way and see if it's golden brown. If it's cooked, it will release from the pan easily. If not, continue to cook for a few more seconds.
Step 4. Flip
Carefully flip the crepe and cook the other side until golden brown.
Step 5. Remove
Slide the crepe over to a plate or use a a wide spatula to transfer the crepe from the pan to a plate or platter.
💭Pro tip: Add butter to the hot pan between cooking the crepes to prevent sticking. Fat also helps to develop a delicate and rich crepe texture.
Helpful Tips
Practice makes perfect - Don't be discouraged if the first few crepes don't turn out perfectly. In fact, it is customary and totally appropriate for the cook to eat the first few.
Preheat the pan - A properly heated pan ensures that the crepes cook evenly and quickly. Preheat the pan first on medium heat then melt the butter.
Measure with a measuring cup - Use a ¼-cup measuring to deliver just the right amount of batter.
Use a crepe spreader - Though not necessary, this tool will help you easily distribute the batter in the pan to achieve thin and uniform crepes.
Watch the crepes closely - Be attentive while cooking the crepes as they cook quickly. Avoid leaving the pan unattended to prevent burning.
Stir the batter often - Be sure to stir often as flour settles on the bottom, changing the consistency of it. You may need to add a few tablespoons of milk to thin it out as you get low on the batter.
Tools for this Recipe
Below are some affiliate links that may be helpful to you as you make this gluten free crepe recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.
- Tools: high speed blender, measuring cup, crepe spreader and spatula, 10-inch stainless steel pan, wide spatula for flipping
- Ingredients: unrefined sea salt, raw honey, cassava flour
Serving Suggestions
When it comes to serving crepes, the possibilities are endless. Start the day with a fancy gluten free breakfast featuring these crepes made with cassava flour.
We love serving them with homemade sour cream or creme fraiche. Or, if you want to be fancy and take them to a new level, serve crepes with butter and salmon roe.
For sweet options, you can fill them with cream cheese and fruit and a dollop of whipped cream. Or make this cottage cheese dessert with crepe rolls. Or drizzle some sweetened condensed milk or chocolate syrup. I prefer making savory crepes and filling them with creamed spinach or browned ground beef with onions. You can also pair them with beef liver pate.
Get creative and serve with your favorite fillings for a flavorful treat fit for any occasion.
Gluten Free Crepes pairing suggestions
- Easy Garlic Confit Recipe1 Hours 45 Minutes
- Easy 5-minute Spicy Garlic Yogurt Sauce5 Minutes
- Authentic Fresh Basil Pesto Recipe45 Minutes
- Easy Beef Liver Pâté Recipe35 Minutes
Storage and Reheating Instructions
How long do crepes last in the refrigerator?
To store: Transfer crepes to an airtight container and store in the refrigerator for up to 6 days.
Storage containers: These glass snap containers are perfect for leftover gluten free crepes.
Can you freeze crepes?
Yes, crepes freeze well for a future treat.
To freeze: Stack crepes with parchment paper between each layer and store them in an airtight container or freezer bag for up to 3 months. Thaw overnight at room temperature or in the fridge.
To reheat: Gently reheat in a toaster oven at 250°F until warmed through. You can also reheat on the stovetop in a dry skillet.
FAQs
Most crepes are not gluten free but this recipe is! If you use the right kind of flour, like cassava flour, you're good to go. By making this simple switch, you can enjoy delicious and safe-to-eat gluten free crepes.
Learn how to flip a crepe in 3 easy steps: First, ensure the bottom of the crepe is cooked before attempting to flip. Use a thin, flat spatula, like a fish or crepe spatula, to gently slide it under the crepe. Lastly, lift and flip the crepe swiftly but carefully to avoid tearing, and cook the other side briefly until done.
You might think the key to making the best crepes is in the pan itself. But I'm happy to say you can make the best crepes in a regular stainless steel pan. There is no need to go out to buy a pan that serves only one purpose! You can use an 8-inch, 10-inch, or 12-inch tri-ply stainless steel pan. Just remember, the larger the pan, the bigger your crepe will be, which may make it harder to flip.
Save your cast iron skillet for another recipe - they won't work here.
Wondering how to fold a crepe? Well, there is no wrong way to do it but here are some ideas. Lay the crepe flat on a clean surface and fold the crepe in half for half-moon folds. Or do a triangle fold and fold the half-moon crepe one more time in half. Lastly, you can simply roll the crepe up tightly, creating a cylinder shape.
Looking for more gluten free recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Easy Gluten Free French Crepes Recipe
Equipment
Ingredients
- 2 cups whole milk
- 3 medium eggs room temperature
- 4 tablespoons unsalted butter melted or very softened
- 1 teaspoon raw honey
- ¾ cup cassava flour
- ½ teaspoon fine sea salt
- additional butter for frying
Instructions
- Blend: Add all ingredients in the order listed: milk, eggs, butter, honey, flour and salt. Blend for a few seconds until frothy and thoroughly combined.
- Rest: Set the crepe batter aside a few minutes to rest and the bubbles to settle.
- Melt: Meanwhile, heat a stainless steel over medium heat. Add 1-2 teaspoons of butter and melt, swirling to cover the entire bottom of the pan.
- Cook: Pour ¼ cup of the batter onto the pan, lift the pan off the heat and tilt it with a circular motion so that the batter coats the bottom evenly. Return the pan to the heat and cook on medium-low heat until you start seeing the bubbles on the surface of teh crepe form. You'll also see the edges lifting from the pan.
- Flip: Once the bottom is lightly golden, carefully flip the crepe with a thin metal spatula and cook the other side for about 20-30 seconds. Slide it over to a plate or platter or use a wide spatula to remove the crepe from the pan.
- Repeat: Do this with the remaining batter adding butter between the crepes as needed to avoid sticking.
Notes
- Practice makes perfect - Don't be discouraged if the first few crepes don't turn out perfectly. In fact, it is customary and totally appropriate for the cook to eat the first few.
- Preheat the pan - A properly heated pan ensures that the crepes cook evenly and quickly. Preheat the pan first on medium heat then melt the butter.
- Measure with a measuring cup - Use a ¼-cup measuring to deliver just the right amount of batter.
- Use a crepe spreader - Though not necessary, this tool will help you easily distribute the batter in the pan to achieve thin and uniform crepes.
- Watch the crepes closely - Be attentive while cooking the crepes as they cook quickly. Avoid leaving the pan unattended to prevent burning.
- Stir the batter often - Be sure to stir often as flour settles on the bottom, changing the consistency of it. You may need to add a few tablespoons of milk to thin it out as you get low on the batter.
Erlene says
Ooo...I'm going to have to look for this in the store. Would love to sub this in pancake recipes. Thanks for sharing this on Merry Monday.
Anya says
Hi Erlene, I just love Cassava flour. I'm not sure that they sell them in brick-and-mortar stores quite yet though.
Heather Jacobs says
I cant wait to try making these I have never made crepes but its one of my kids favorite food and my New Years Res was to start making their favs with them in the kitchen so thanks for sharing on Strangers & Pilgrims.
Raia says
Just getting my first package of cassava flour... Definitely going to have to give these a try! They look delicious!
Brita Long says
Do you know if this would work with almond milk or coconut milk?
Technically the Whole30 rules don't allow recreating treats with whole foods, but I've been thinking about letting myself have one treat with Whole30 compliant ingredients per week. French crepes would totally fit!
Anya says
That's on my list to do to make these completely dairy free. I'm thinking either of those should work well for this recipe. And be sure to use either ghee or coconut oil for frying them. Let me know how they turn out. 🙂
Julia says
I've made other crepes successfully with canned coconut milk. I would not recommend almond milk, as it doesn't have enough fat to give proper bulk to the batter.
kim says
I just used almond milk and they came out amazing!
kim says
I just used almond milk and they came out amazing! I did the first half as the recipe called, and for the second half of batter, I added vanilla and cinnamon. The first for savory & the latter for sweet. They were both amazing, and loved going to my friend’s 4th of July red, white and blue crepe party and being able to eat crepes. Thank you!!
Anya says
That's wonderful Kim!! Great idea to add vanilla and cinnamon!
Anita says
http://livelikeyouarerich.com/game-day-cheeseball/
Anita says
This recipe looks so delicious! Hi, I'm Anita visiting from Foodie FriDIY.
Marla says
Hi Anya,
I love this recipe. These crepes look absolutely delicious and the fact that they are grain free is terrific. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Bethany says
I used to love crepes as a kid. These look great!
Anya says
Crepes is my weakness. I grew up watching my Mom make these all the time...only with wheat flour.
Anne says
These look delicious! I have not heard of cassava flour, I'm going to have to pick some up. Thanks for sharing on the healthy living link party!
Anya says
Hope you enjoy these! Cassava is a great alternative to wheat flour.
Miz Helen says
I just pinned your awesome crepes! Thank you so much for sharing with us at Full Plate Thursday and have a great day!
Come Back Soon,
Miz Helen
Stephanie Lockwood says
Hi
These look amazing. I read what youve written about cassava flour but still unsure if it would work with tapioca flour? Thanks ❤️
Anya says
I wouldn't try these crepes with just tapioca. You can try a gluten-free flour blend and see how that goes. Or use cassava flour 🙂
Deborah Davis says
Thank you for sharing your healthy and delicious French crepes recipe with us at the Healthy Living Link Party! I'm pinning and sharing! All the best, Deborah
Andrea Wyckoff says
These crepes look so scrumptious!! Serious YUM action is happening here!
Anya says
Thanks Andrea. Love me some crepes. 🙂
Cristina Mandeville says
How delicious!! Crepes! I always have time for Crepes! Thank you for sharing this over at Healthy Living Link Party, I am featuring you for this week's party. Stop by and grab your button , hope to see you again!
Anya says
Thank you Cristina. 🙂
Marla says
Hi Anya,
Just a note to let you know that I have chosen your post as one of features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thanks for being part of Real Food Fridays mission to help make this world a little bit healthier every week.
Candice says
Could these be successfully made using some sort of egg substitute? My son is allergic to eggs.
Anya says
I have not tried using an egg substitute, Candice. Sorry. 🙁 Perhaps you can give it a shot with 1/2 banana for every egg. I've used that replacement in some baked goods.
Liz says
I put in 1 cup of milk and it was more than enough...is 2 cups a misprint? Such an amazing recipe, my family was eating them as I took them out of the pan!!
Anya says
Using 2 cups gives you a very runny batter which is what you need for crepes. You can get away with using less milk but I'm assuming the crepes will be a bit on the thicker side, which there's nothing wrong with that. 🙂 Glad your family enjoyed the recipe, Liz.
Kristina says
Have you used coconut flour for this recipe?
Anya says
No and I don't recommend it. Coconut flour absorbs a ton of liquid, the texture and composition of coconut flour is vastly different from cassava flour.
Cindy Z says
I am on the SC (Specific Carb0 diet and Cassava isn't rated and "Tapioca" is Illegal. Crohn's patient so I am being very careful. Anyone know if a combo of almond/coconut flour would work?
Anya says
Hi Cindy,
I understand the need to be super careful. Almond and coconut flour has a completely different composition and will not work in this recipe. Have you seen Against All Grain's tortillas/crepes with almond flour? (link: http://againstallgrain.com/2013/01/26/crepes-grainfree-paleo/)
Angela says
Great recipe! I used goat's milk. Delicious!
Anya says
Thank you Angela. Glad you liked it!
Laura says
Hey there
So yesterday I tried this recipe. But I´m a bit cofused. Well first of all it´s awesum!! Yesterday we had them with veggies stuffed in them and today I had a sweet one with apples...yum!!!
But how do u get 24 out of this recipe....Well I only used one cup of water since I ddnt have any nut milk and I was too lazy to make sum. But the dough was really runny already. So I decided to only add one cup...But all in all it only made 7 crepes....yeah so what did I do wrong?
And do u use a food processor for beating the eggs or do u use a hand hold blender??
Hope u can help me. And tanks for the recipe.
Anya says
Hi Laura,
Glad you liked the recipe. I use my stand up mixer, but you can throw everything in the blender and give it a whirl. As far as the number of crepes goes, this recipe *should* make a lot of crepes. Crepe batter needs to be runny to achieve that thin texture but I haven't tried these crepes with water though. That would probably change the consistency and texture of the batter and crepes. Try adding a cup of nut milk next time to your cup of water. Looks like you didn't have enough liquid in the batter in relation to eggs and flour. Hope this helps and thanks Laura for the feedback. 🙂
Patti says
Hi,
I can't wait to try your creeps. I was looking for a recipe for a topping like cream cheese and fruit. To go with these creeps. I just ordered my cassava flour it should be here today or Wed.
Thank you for any help with toppings you can give me.
Blessings
Anya says
Hi Patti. You can try sweet toppings like cream cheese with a bit of maple syrup and fresh fruit. Or cook down a cup of berries (frozen is fine) with a tablespoon of lemon juice, 1/4 cup of water to make a quick fruit syrup. For savory fillings, I've added any hard cheese and fresh spinach, fold the crepe in half and quickly warm up on a skillet over low heat. Just enough for the cheese to melt and the spinach to slightly wilt. You can also add some ham for more sustenance. The options are endless! Let me know what you decided to go with. Thanks for your comment.
Ania says
Like you, I grew up eating crepes ALL THE TIME! Then I found out I have gluten sensitivity and my husband is allergic to nuts...most of them. I tried chickpea, buckwheat and store bought gf flours but THIS IS A WINNER!
I just made the crepes today and ate them all, they are the closest thing, if not even better, than what I grew up eating. Thank you thank you thank you!
Anya says
Hi Ania,
I agree. They are pretty darn close to the wheat crepes we're all familiar with and love. So happy you are loving these as much as we are. xo
Julie says
These were incredible
Used only 1 cup milk and they were still super thin
Thank you
Anya says
Glad to hear Julie. Thank you!!
Arina says
Hi Anya,
I have used your recipe today. Because I needed a dairy free and gluten free crepe that wasn't gummy or fell apart this is what I have done with good results. Thought I share with others who are looking in that category. You recipe as written, sub milk for 1cup almond milk and 1cup water, use olive oil instead of butter, add 1/4 cup white rice flour and 1/4 cup sorghum flour. Add liquid to egg first, then add dry ingredients. It prevents lumps from forming.
Anya says
Thanks for sharing your substitutions! Just remember, rice flour and sorghum flour no longer makes these crepes grain-free.
Ella says
LOVED!! I was so excited to find a recipe for one of my favorite breakfast foods. Thank you so much for sharing! I can't wait to add these into my family's breakfast routine!
Anya says
That's wonderful to hear, Ella!
Eugene Derkson says
My wife was recently diagnosed with lime disease and was advised to stay away from gluten, dairy, and white sugar. Crepe Suzette is one of my favourite deserts found your recipe and I thought they might fall apart in the sause. Yet they turned out amazing so thankful for this awesome recipe.
Anya says
Hi Eugene,
I'm sorry to hear about your wife. But I'm happy this recipe is bringing you much joy. I've never heard of Crepe Suzette but I'll have to search for it. Sounds delish!
Milana says
I made these dairy free. Used one cup coconut milk, and one cup almond milk to substitute for the milk. Also, replaced the butter with Trader joe’s Coconut oil (the triple filtered, no flavor one). I also didn’t have any honey on hand so I used maple syrup. Turned out delicious, tastes just like the real thing! Thank you so much for sharing.
Anya says
Awesome! So great to hear about the substitutions - thanks for sharing with us.
Suzanne says
This looks so good! It would be fun to make for brunch with friends and have them top their own!
Vanessa says
Thanks for sharing! Do they keep long?
Into the Dish says
Love this recipe, thank you! I found that letting the batter sit for 20 mins or so helps to thicken the batter so that the first couple don’t fall apart. We aren’t gluten free, but I do like switching up the flour we use every once and a while. Kids barely noticed the difference. Thank you!
Anya says
Thank you for that suggestion! Glad you enjoyed the crepes!
Suzanne says
There is a small crepe shop in the town I grew up in, and it breaks my heart that my husband can't enjoy the wonderfulness that is a crepe! I'm going to surprise him with these treats this weekend I think so he doesn't feel left out any longer. Thank you for sharing!
Anya says
Oh I'm so happy he'll get to enjoy these!:)))
Bren says
Thank you, Anya. These look so easy and yummy. Thanks also for providing the brand for the cassava flour. Quick question, how many crepes equal 1 serving?
Tessa Simpson says
We've made these so many times now! It's a great recipe! The only changes I do are the lazy version...I put everything in the blender and sieve, no waiting for room temp. We cook in my cast iron pans...every one is crazy about them! Thanks!
Chantal says
Really good crêpes and easy to make. Thank you for the recipe. The first time I made them, I followed the exact recipe except I cut it in half. The second time I made them, I also cut the recipe in half, used granulated sugar instead of honey, kept the three eggs and added 1/4 cup of unflavored protein powder. They turned out really good and a little less sticky.
Victoria says
Delicious and healthy. Thanks for sharing this recipe.
Marie-Claude says
These are sooooooooooo gooooooooooood!!!!! Thank you so much! Never thought it was possible to have crepes like that gluten free! I used a good fat coconut milk and it was perfect. Thanks again!
Lynne says
These crêpes are delicious. Finally got around to making them this morning. I will definitely be making them again soon! Thank you so much for sharing your wonderful recipe with us. Blessings to you.
Anya says
That's wonderful Lynne! Blessings!
Amanda says
I made these today. Followed the recipe, except I added all the milk at once and used dairy free butter and almond milk and large eggs. I have made gluten crepes TONS of times. These did not turn out well at all. They were under done even when I cooked them to a crisp! I only used 1/4 cup batter per crepe and used a medium fry pan. I even added a little extra flour to see if that would help after the first couple ones, but it didn’t. They do not have the eggy taste that I love in regular crepes. They also were very fragile when flipping even when they were very brown. Also, it was too much salt. That was a dominant flavor in my opinion. I was so hopeful!
Anya says
Hi Amanda,
I'm sorry these didn't turn out for you. Crepes in general are pretty fragile, especially when flipping. Make sure the pan is hot when you add the batter and also that you use medium high heat. I hope you give these another try and I'd love to help you troubleshoot more if needed. 🙂
Carolyn W. says
I made this recipe with some modifications. I used the 1 cup of almond milk with the 3/4 cup of cassava flour, as well as the honey,eggs and salt. The batter was far too runny without adding the second cup of almond milk so I added another 1/4 cup of cassava flour.
Here is what worked for me:
3 medium eggs at room temperature
4 TBSP Earth Balance vegan baking sticks("Butter")
1 tsp honey
pinch of fine sea salt
1 cup Cassava flour
1 cup almond milk
Louisa k age 9 says
Soooo yummy!!!!!!!😋
StacyH says
Made with coconut milk and it worked perfectly! I did blend the milk and eggs for about half a minute before adding the other ingredients because I didn't leave myself time to let the eggs come to room temp.
Anya says
That is so awesome to hear! Thank you for your glowing review.
Trudy Klein says
Have you ever tried a different kind of gf flour?
Anya says
Trudy, you can try a gf flour blend - I have had friends use it with great success!