Light as a feather, versatile, and utterly delicious, these Gluten-Free Crêpes will not disappoint.
I love breakfast. It’s often called the most important meal of the day, and I couldn’t agree more. But beyond that, breakfast is also the most versatile meal. It can be sweet or savory, light or hearty, hot or cold. And when it comes to versatility, crêpes are certainly in a league of their own. These delicate, paper-thin pancakes date back to 13th-century France and have since become a beloved treat worldwide. I had my first taste of crêpes on a vacation in Paris, and from that moment on, I was hooked. Whether sweet or savory, they’re always sure to delight the taste buds.
Every Sunday, my mother and I had a tradition of going out for breakfast at our favorite French restaurant, where we always ordered crêpes with strawberries and chocolate spread. But when my mom cut gluten from her diet, I feared our crêpe dates were over. Until I found this gluten-free recipe for crêpes, that is. The first time I made them, I was sold. They’re featherlight, irresistibly tender, and every bit as delicious as traditional crêpes. Best of all, they’re easy to make with simple ingredients you probably already have in your kitchen.
So why not treat yourself to crêpes for breakfast? I know my mom and I sure will!
Are These Gluten-Free Crêpes Healthy?
They may be gluten-free, but that doesn’t necessarily classify them as healthy. The thing with crêpes is that they’re usually filled. It’s one thing to fill them with fresh fruit or grilled vegetables, and another to opt for whipped cream, chocolate, or caramel sauce, as delicious as this may be. If you’re lactose intolerant or avoiding dairy, use a plant-based butter. You can also substitute the milk with almond milk or soy milk.
Best Filling Ideas
So, you’ve made a stack of golden crêpes and are now wondering how to fill them. Here are some ideas to get you started:
- Caramelized apples: Sauté apple slices in salted butter, seasoning with a whisper of cinnamon and nutmeg. Fill the crêpes with the warm apples and their juices, and garnish with chopped, toasted pecans.
- Cherries and dark chocolate: Stuff the crêpes with a high-quality, store-bought cherry sauce, drizzle with melted dark chocolate, and finish with a scattering of chopped pistachios for color and crunch.
- Floating island-style: Place the crêpes on a shallow dish filled with thin custard, top with crushed meringue cookies, a drizzle of salted caramel sauce, and slivered almonds.
- Cheesy asparagus: Fill the crêpes with sliced prosciutto, sliced Swiss cheese, and two or three grilled asparagus. Roll them up and place them in a baking dish. Cover with crème fraîche and a good handful of grated Swiss cheese. Place under a hot grill for approximately 10 minutes, or until the cheese is bubbling.
- Salmon and cream cheese: Spread some cream cheese over each crêpe and fill it with slices of smoked salmon. Garnish with a spritz of lemon and some fresh dill.
- Wild mushrooms: Sauté wild mushrooms in plenty of butter with garlic and fresh thyme. Fill the crêpes with the mushrooms and finish with a scattering of grated Gruyère. If you’re really in the mood to indulge, drizzle with a little truffle oil.
How Do I Store Leftovers?
These gluten-free crêpes are meant to be enjoyed immediately. If you do have leftovers, they can be kept (unfilled) in an airtight container in the fridge for up to 3 days. Just make sure there is parchment paper between them to prevent sticking. The crêpes can also be wrapped in plastic and frozen in a Ziploc bag for up to 3 months.
Serving Suggestions
If you’re serving these crêpes as part of a fancy breakfast or brunch, why not pair them with a delicious Mimosa or an Espresso Martini?
Looking for more delicious gluten-free recipes to start your day with? Give this Breakfast Cauliflower Pizza With Eggs And Leek Bacon Pesto a try, or rise and shine to these fragrant Gluten-Free Vegan Pumpkin Cinnamon Rolls.
Ingredients
- 1 3/4 cups gluten-free flour blend
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 2 tablespoons unsalted butter melted and cooled
- 2 cups milk room temperature
- Vegetable oil for greasing skillet
Instructions
- Whisk together the gluten-free flour blend and salt in a large bowl.
- In a separate bowl, combine the eggs, melted butter, and milk.
- Pour the wet ingredients into the center of the dry ingredients, and whisk until smooth.
- Cover and refrigerate the batter for at least 2 hours, or overnight.
- Preheat a nonstick skillet over medium heat and lightly grease with oil.
- Pour 1/4 cup of batter into the skillet, swirling to spread evenly. Cook until edges are golden, about 90 seconds.
- Flip the crêpe and cook the other side for about 30 seconds, then transfer to a plate.
- Repeat with remaining batter, stacking crêpes with parchment paper in between.
- Serve immediately with your filling of choice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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