Gluten free crepes are an amazing simple food. It’s mostly because of their versatility –they can be made into savory crepes, with fillings like prosciutto and cheese, or made sweet, with fillings like blueberries, strawberries, nutella, or whipped cream. This gluten free crepes recipe can help you achieve both, and tastes just like a crepe you’d find in France. They’re also so easy to make, with only 5 ingredients!

These gluten free crepes are healthier than crepes made with all purpose flour, which you really won’t miss. They’re made with healthier, whole grains in the form of oat flour. If you can’t find oat flour but have oats for oatmeal, I’ll show you how to quickly get your oats to the right consistency for these crepes. I prefer oat flour to whole wheat flour because it has a flavor more similar to all purpose flour, and because it’s gluten free more people can enjoy it!

This recipe also includes an option for those looking to make their crepes dairy-free without sacrificing flavor.

Healthier Savory Crepes or Sweet Crepes

Unlike most crepes, these crepes are made with healthier oat flour. The unbleached, whole grains won’t spike your blood sugar as much as other recipes made with all purpose flour. And did you know oats are filled with antioxidants, which are anti-inflammatory, and can lead to improved blood flow?

They’re also rich in fiber, and can lower cholesterol. And with a flavor profile that nearly completely matches the all purpose variety, why would you make any other kind of crepe?

If you’re already excited about adding more oat flour into your diet, you might also enjoy my fluffy oat flour pancake recipe.

If you want savory crepes, my favorite fillings are:

Pesto, egg and salami

Mix together a fried egg, salami, spring mix salad greens, and pesto for a delightful brunch option.

Truffle cheese and prosciutto

Prosciutto, truffle goat cheese, spring mix salad greens, and mayo mixed with whole grain mustard is a luxurious combination.

Breakfast sandwich-inspired

Try adding egg, ham, and grated gruyere cheese for lovely French take on a classic breakfast sandwich.

Caprese-inspired

Add cherry tomatoes, mozzarella cheese, ham, fresh basil, sweet balsamic vinegar and olive oil for an Italian-inspired savory crepe. No sweet balsamic on hand? Just mix regular balsamic and honey until it’s thick and sweet.

French cafe’s savory crepes

I took a few cues for savory crepes straight from cafes in France that I’ve loved.

Try an option with smoked salmon, creme fraiche, lemon, and herbs de provence.

Or, add goat cheese, caramelized leeks, and walnuts for savory crepes with a natural sweetness from the caramelized leeks.

And if you want sweet crepes, some fillings are:

Strawberries and cream

Slice strawberries and add whipped cream for a simple, fiber-rich dessert or breakfast! And did you know the light whipped cream I use has only 1 gram of sugar and 1 gram of fat per 2 tbsp serving? Combined with the nutritious oat flour and the vitamin-rich strawberries, it’s a delicious and nutritious dessert.

Caramelized honey butter

To make my all time favorite sweet crepes, melt butter in a pan and add a touch of honey, then swirl it together and add your cooked crepe. Cook it on low until the crepe absorbs all of caramelized honey juices.

Delightful pear and chocolate dessert crepes

Combine sliced pear, dark chocolate syrup, and whipped cream for a quick dessert.

Ice cream crepes

For a full dessert, top your crepes with a scoop of vanilla ice cream, salted butter caramel, and toasted almonds.

What you’ll need to make these gluten free crepes:

Oat flour

The star of these gluten free crepes is the oat flour. If you don’t have any oat flour, you can either buy some on Amazon here, or you can take any rolled oats, and put them in the food processor or blender for a few minutes until the flour is as fine and smooth as all purpose flour. If you’re worried about getting the consistency fine enough, you can also sift the flour after blending it to remove any large chunks.

Eggs

These will help the gluten free crepes bind together and give them the right flexible, foldable texture.

Milk or dairy-free milk

You can use any unsweetened, unflavored dairy milk or dairy-free milk. In the photos, I’m using Califia extra creamy almond milk. 

Salt

A pinch of salt will help brighten the flavors of whatever you fill the crepes with.

Oil for cooking

You’ll need a light coating of oil or butter in your pan to make sure your gluten free crepes don’t get stuck to the pan. I prefer spray oil for this recipe, but you can also brush a thin layer of oil on the pan with a pastry brush.

Sugar (optional)

A pinch of sugar is optional, but can enhance the other flavors and pairs well with savory or sweet varieties. The amount listed won’t make the crepes taste overly sweet.

Vanilla (optional)

Vanilla is a traditional ingredient in crepes and adds a nice flavor. But it’s not necessary and you can leave it out.

How to make savory crepes vs sweet crepes

You can make them into savory crepes or sweet crepes by changing what you fill them with. If you want the crepes themselves to be sweet, you can add an extra pinch of sugar to the dry ingredients without adjusting the rest of the recipe.

How to make these gluten free crepes:

Step 1: Mix your dry ingredients together in a mixing bowl 

Whisk your flour and salt together in a bowl.

Step 2: Add your wet ingredients to the dry ingredients

In the center of the bowl, add your eggs and milk, and stir quickly to combine with the flour.

Stir vigorously until there are no more lumps and your batter looks like this:

Step 3: Preheat your pan

I find this recipe works best on a medium-low heat. I always test the heat of the pan by adding a drop of water to an ungreased pan. For this recipe, I like the heat at the point where the water immediately sizzles and evaporates. If the water forms into small balls and dances around the pan, your pan is too hot. If the water doesn’t immediately sizzle, the pan is too cold. 

Step 4: Add a thin layer of oil to the pan

You should add a small amount of oil, just enough to coat the bottom. I like to use spray oil for ease, but you can also add regular oil or butter and brush it around to form a thin layer.

Step 5: Pour your crepe batter into the pan

Pour the gluten free crepe batter into the center of the pan. Don’t fill the pan completely. Pour in the center until the pan is about ¾ full, then quickly swirl the batter around until it coats the pan completely.

Step 6: Cook the first side of the crepe 

Cook the crepe for a few minutes, until the edges of the crepe pull away from the pan. That’s when it’s time to flip the crepe. You can cook the crepe for 30 seconds to one minute longer if you’re looking for more browning on the crepe. This is what the crepe looked like when it was ready to flip:

Step 7: Flip the crepe

Carefully flip the crepe with a wide spatula

Step 8: Cook the second side of the crepe

Cook the second side of the crepe for 1-2 minutes. It may bubble a bit and that’s normal.

Step 9: Remove the crepe from the pan

With the spatula, remove the crepe from the pan. Repeat the steps with the remaining batter, and begin filling your crepes.