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Gluten-Free Dessert Crêpes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amy Trage

Gluten-Free Dessert Crêpes Recipe

Light, tender and now even gluten-free- crêpes are everyone's favorite flapjack. Roll up a buffet of breakfast dessert flavors with these soft, thin and tender pancakes that will leave your brunch guests raving! Dress them up with cream cheese and orange zest, bananas and caramel, or a strawberry-ricotta filling and a drizzle of chocolate. The creative possibilities await you!

View step-by-step
directions on our blog

At a glance

16 large (10") crêpes
Nutrition information


Choose your measure:


  1. Combine the flour, salt, sugar and xanthan gum in a medium-sized bowl.
  2. In another, smaller bowl, beat together the milk, eggs, and vanilla.
  3. Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.
  4. Stir in the butter. Cover and let sit for at least an hour.
  5. The best pan in which to cook crêpes is a 10" cast iron pan or crêpe pan. Heat the pan until it's medium-hot. Wipe the bottom of the pan with a bit of butter or oil (a paper towel works well).
  6. Pour a scant 1/3 cup batter into the bottom of the pan, pick it up, and tip it in a circular motion so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over easily.
  7. Cook briefly on the other side, and place on a warm plate. Cover until the remaining batter is cooked.
  8. Fill crêpes with fruit and whipped cream, sweetened cream cheese and berries, or anything else from bananas and chocolate or caramel, to ice cream and maple syrup.

Nutrition Information

  • Serving Size 1 crêpe, 78g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 169
  • Calories from Fat 54
  • Total Fat 6g
  • Saturated Fat 3g
  • Trans Fat og
  • Cholesterol 74mg
  • Sodium 232mg
  • Total Carbohydrate 24g
  • Dietary Fiber 0g
  • Sugars 3g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.