Light, tender, and easy gluten-free crepes perfect for sweet or savory fillings.

Scale

1 cup gluten-free flour blend

1/4 tsp salt

1 tbsp sugar (omit for savory)

1 tsp xanthan gum

1 1/2 cups milk

3 large eggs

1 tsp vanilla extract (omit for savory)

3 tbsp melted butter, plus more for the pan

1. In a large bowl, whisk together the gluten-free flour blend, salt, sugar, and xanthan gum.

2. In a separate bowl, whisk the milk, eggs, and vanilla (if using).

3. Slowly add the wet ingredients to the dry, whisking until smooth.

4. Stir in melted butter. Let the batter rest for at least 1 hour.

5. Heat a non-stick or crepe pan over medium heat. Brush lightly with butter.

6. Pour 1/4 to 1/3 cup of batter into the pan. Tilt and swirl to coat evenly.

7. Cook for 1–2 minutes until edges lift and bottom is golden. Flip and cook 30–60 seconds more.

8. Stack cooked crepes on a plate and cover with a towel. Serve warm with your favorite sweet or savory fillings.

For savory crepes, omit sugar and vanilla.

Resting the batter is key for tender, flexible crepes.

Freeze leftover crepes with parchment between layers for up to 2 months.

Try fillings like chocolate and berries, or ham and cheese.

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