Sweet Gluten Free Crepes


If anyone were to ask me what my favourite cook book is I would have to say the Joy of Cooking! This cook book has been around since 1931 and honestly has every recipe you would need. Now yes, you can say that it is not a dedicated gluten free cookbook but anyone who has a gluten intolerance or who has celiac is accustom to changing any recipe to meet their dietary needs. This  Recipe book is a must have. This cook book is a perfect gift for any foodie on your list! They also have an awesome website/blog that I just discovered writing this blog that you should definitely check out!

So it is Sunday morning and Craig and I love to treat ourselves to a sweet breakfast. One of our favourite breakfasts is Sweet Crepes. Crepes are very similar to pancakes however unlike pancakes they are thinner and are a lot of  fun to prepare if you want to experiment with different flavours.

COOK THIS: Sweet Crepes- Adapted from The Joy of Cooking

Prep time: 5-10 minutes  Cook time: 5-10 minutes

Serve with:  When eating them for breakfast we serve them with fresh fruit, and fresh maple syrup.

Did you know:  You can impress your guests with this recipe because you can  not only use this recipe for breakfasts but also brunch, lunch dinner or dessert.  Roll them with meats and a cheese sauce, or serve them for dessert with caramelized apples (all recipes you can find in Joy of Cooking)

Shopping List: 

  • 1 cup of Bob’s Red Mill All Purpose Gluten Free Flour (use this on your lazy days or experiment with mixing your own gluten free flours such as Almond Flour)
  • 1 cup of milk (I have substituted with Almond milk in this recipe and it was wonderful)
  • 1/2 cup of lukewarm water
  • 4 large eggs
  • 1/4 cup of butter melted
  • 1/2 teaspoon of salt
  •  3 tbs of sugar  to make the crepes sweet

Prep notes: 

Combine into a bowl all the ingredients and mix until smooth. Use a blender so that you can eliminate all the chunks. Cover and let stand for at least 30 minutes in the fridge. You can keep this batter for up to two days in the fridge.



Use a pan at medium heat and add 1/2 teaspoon of butter . The right temperature will be when the butter starts to get a colour but not burn. Lift the pan off the heat and add about 1/4 cup of batter. Once the crepes starts to bubble flip it over. This process takes a lot of practice  and usually the first crepes never turns out the best. But I assure you Craig is flipping them with the pan only now so I am sure you will be able to get the hang of it as well.


They are now ready to serve. This morning we added cinnamon, maple syrup and fresh strawberries.




Once you have added all your fillings roll it up and enjoy!


Happy cooking!



One thought on “Sweet Gluten Free Crepes

  1. These turned out perfectly even with my slight alterations! Thanks for taking the time to post this. I used a butter substitute in the batter and mixed up rice milk from a powder. I cooked them in coconut oil in a cast iron skillet. Between crêpes I set the skillet on a cool eye to keep it from getting too hot.

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