Whip up a batch of tender gluten-free crepes with this easy recipe. Perfect for any meal, serve them for breakfast, brunch, lunch, dinner or dessert!
I hope you’re in the mood for crêpes since that’s what I have for you today. Have no fear, making gluten-free crêpes is a lot simpler than you think and they’re so wonderfully versatile you’ll want to make a double batch to have extra on hand.
Tender and custard-like with a soft, melt in your mouth texture; crêpes are as tasty hot off the pan as they are straight from the fridge the next day. You can either make the batter the night before or cook the crepes ahead of time and just reheat them when you’re ready to serve.
Making gluten-free crepes is easy, just whip the ingredients up in the blender and you’re all set! Don’t fret if the first one isn’t perfect (it never is) because by the second or third one you’ll have the hang of it. Just make sure you let the batter set up on the bottom before flipping them, (check by flipping up a corner).
I’ve paired mine with a medley of honeyed citrus but feel free to switch up the fruit or use jam or chocolate sauce instead. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
For the Crêpes:
- Eggs - You’ll need 4 large eggs
- Milk – Use light coconut milk to keep these crepes dairy-free or you can also use regular milk.
- Flour – You’ll need arrowroot starch and coconut flour for the gluten-free flour.
- Oil – Use coconut oil for dairy-free or butter if you’d prefer.
For the Citrus Compote:
- Citrus Fruit – Use you favorite citrus such as tangerines and oranges. You’ll also need some zest.
- Honey – Orange blossom honey works well with the citrus but feel free to use your favorite honey instead.
- Orange Blossom Water (optional) – A little orange blossom water is a nice compliment to the citrus but feel free to leave it out if you’d prefer.
How to Make Gluten-Free Crepes:
- If you’re making the citrus compote you’ll start by tossing the citrus fruit with the zest, honey and orange blossom water to macerate while you make the crepes. (You can also prepare the citrus compote the night before.)
- Next you’ll place all the ingredients for the crêpes into a blender and blend on high until fully incorporated. Let batter sit for a few minutes before cooking or cover and refrigerate until you’re ready to make the crepes. (The crepe batter can be made ahead of time and stored in the refrigerator for up to 2 days. You can also cook the crepes ahead of time and store them in an air-tight container for 3-4 days.)
- Brush a non-stick skillet or crepe pan with a little oil and pour some of the crêpe batter into pan, turning and tilting the pan immediately to coat the bottom. Cook until the crepe appears set on top then run a spatula around edge of the crepe to loosen and lift a corner to check if the bottom is firm and golden in spots as well.
- Flip the crepe, and cook until the bottom is golden, the transfer to a plate and cover loosely to keep them warm. Repeat with the remaining batter, brushing pan lightly with oil if needed.
- Serve the crepes topped with the citrus compote and an extra drizzle of honey if desired. (To store leftovers, stack cooled crepes and store in an airtight container in the fridge.)
Crepes are great for breakfast, dessert or even dinner! Go savory by adding cheese and sautéed mushrooms instead if you’d like or go for a simple but classic dessert with a sprinkle of sugar and squeeze of lemon juice.
More Crêpe and Pancake Recipes:
Gluten-Free Crêpes
Whip up a batch of tender gluten-free crepes with this easy recipe. Perfect for any
meal, serve them for breakfast, brunch, lunch, dinner or dessert!
Ingredients
For the Honey Citrus Compote:
- 2 tangerines, peel and pith removed, cut into segments
- 2 blood orange, peel and pith removed, cut into segments
- 2 small cara cara oranges, peeled and pith removed, cut into segments
- The zest of one orange
- 1 Tablespoon orange blossom honey
- ¼ teaspoon orange blossom water (optional)
For the Crêpes:
- 4 large eggs
- ½ cup/ 120ml light coconut milk
- ½ cup/ 120ml filtered water
- ¼ cup/ 32g arrowroot starch
- 4 teaspoons/ 12g coconut flour
- 1 ½ Tablespoons/ 21g melted coconut oil
Instructions
- Place citrus slices in a shallow dish. Gently toss with the zest, honey and orange blossom water. Set aside while you make the crepes or cover and refrigerate until ready to serve. (You can prepare the citrus compote the night before.)
- Place all the ingredients for the crêpes into a blender and blend on high until fully incorporated. Let batter sit for a few minutes before cooking or cover and refrigerate.
- Brush skillet or crepe pan with a little butter or coconut oil and heat over medium-low heat. Pour about ¼ cup of the crêpe batter into pan, turning and tilting the pan immediately to coat bottom evenly. Cook until crepe appears set on top (about 1 - 2 minutes). Run a spatula around edge of crepe to loosen and lift a corner to check if the bottom is firm and golden in spots as well.
- Flip the crepe, and cook until the bottom is golden, (about 1 minute). Transfer to a plate, and cover loosely to keep warm. Repeat with remaining batter, brushing pan lightly with butter or oil if needed.
- Serve immediately topped with the citrus compote and an extra drizzle of honey if desired.
Notes
Make-Ahead:
Citrus compote and crepe batter can be made ahead of time and stored in the refrigerator until needed.
Storage:
Store leftovers in an airtight container in the fridge for 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Nut-Free, Paleo, Refined Sugar-Free
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 165Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 41mgCarbohydrates: 16gFiber: 2gSugar: 9gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
angela says
Can this be made with full fat coconut milk with the same results? I don't have any light. Or would regular whole milk work better? I want to try these asap!
Sylvie says
I'd substitute regular whole milk instead for a better consistency.
Cece Leskova says
How pretty!
Liz @ Floating Kitchen says
These are beautiful. I always love the frilly little edges on crepes. Never made a grain free version before. Looking forward to trying these out!
Laura (Tutti Dolci) says
I so wish I had these crepes for breakfast! The honey citrus compote is too pretty.
EA-The Spicy RD says
It's been so long since I've had crepes. These look absolutely divine! I just got some blood oranges and tangerines in my CSA box, so these are definitely on my list to make soon!
Kimberly/TheLittlePlantation says
This looks deliciousand the photography is stunning.
Rachel says
Utterly lovely, as usual. I can't wait until I'm done with the 21 Day Sugar Detox so that I can enjoy stuff like this again!