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+ servings
gluten free crepe in a glass topped with nutella and icecream
5 from 19 votes

Gluten-Free Sweet Crepe

Easy to make Gluten-Free Crepe. The crepe can be filled with Nutella, cream cheese or maple syrup.
Prep Time15 minutes
Active Time5 minutes
Total Time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: French
Keyword: gluten free crepe, gluten-free crepes, sweet crepe
Yield: 10 Crepes


  • 120 grams of All-Purpose Gluten-Free Flour
  • ¾ teaspoon of Xanthan Gum only if your flour blend omits it
  • ¼ teaspoon of Salt
  • 16 grams of Granulated Sugar
  • 45 grams of Melted Unsalted Butter
  • 2 Large Eggs
  • 400 ml of Full Fat Milk
  • 2 teaspoon of Vanilla Extract


  • Using a blender or a whisk, combine the flour, xanthan gum, salt, sugar, melted butter, eggs, milk, and vanilla extract. Blend or whisk the ingredients until no lumps remain.
  • Then heat a 25 cm ( 10 inch) pan on medium to low heat (1 minute). Add a ½ teaspoon of butter to the pan to prevent the crepe from sticking. Then take ¼ cup of crepe batter and pour it in the middle of the pan. Immediately, tilt the pan to spread the batter. Spread the batter as much as you can.
  • Cook the crepe for 40 seconds, then flip it using a spatula and cook it for another 30 seconds. Remove the crepe from heat, and serve while it's hot with your choice of filling.
  • To make Fettuccine crepe, cut 4 crepes into 1 cm strips. Then pour melted chocolate or Nutella on top of the strips. Top it up with ice cream.


  • If your crepe is getting torn when you flip it do the following:
    • First, make sure that the crepe is not sticking to the pan by adding butter.
    • Refrigerate the crepe batter for at least one hour before cooking it.
  • Spread the crepe as much as you can. It does not have to be perfect.