Gluten Free Crepes

I have always loved Valentine's Day, even during the years when I had no Valentine (which is most of my years). Even if you're single on V-day, there's still cards and candies and breakfast. BREAKFAST!

When I was a kid, my mom would make the same breakfast for my sister and I every Valentine's Day morning.  She would get up early and make the most deliciously thin homemade crepes with cream cheese and cherry pie filling. (You know- the sugary, syrup-y cherry pie filling that comes in a can. SO not healthy, but SOOOO yummy.) I loved those crepes. 

When I started cooking on my own, those crepes were the one of the first foods I wanted to learn to make. The recipe has always stuck with me, mostly because it's so simple. It's a 1:1:1 ratio of eggs, cups of flour, and cups of milk plus a pinch of salt.  It's now been many years since I've made them, as I don't bake with white flour anymore. I set out to find a gluten free crepe recipe that can contend with my mom's crepes, and I believe I've succeeded. Not only do they taste and feel just like the traditional crepes, this new recipe is just as easy as the old one.

Gluten Free Crepes

Serves: 6-7 crepes

Time: 30-40 minutes


  • 1 cup rice flour (I tested this recipe with both brown and white rice flours. The consistency is about the same for both, but I prefer the flavor of the brown rice. The white rice flour made them taste very rice-y)
  • 1 cup milk (I used organic cow's milk because I wanted to stick as closely to the original recipe as possible. I don't know how a non-dairy milk would affect the flavor.)
  • 1 egg
  • pinch of salt
  • Butter, coconut oil, or olive oil for frying

Filling: This is the fun part because you really can put whatever you want inside your crepes. I used goat cheese with raspberries and blueberries. I also made a couple peanut butter banana ones. Needless to say they were both delicious. 


  1. Stir the flour and salt together in a mixing bowl. Add the milk, and egg and stir well. Make sure there are no clumps of flour. 
  2. Heat a fry pan over medium heat with a bit of oil. 
  3. Pour 1/4 cup of batter into the pan. Immediately pick up the pan and swirl around the batter to create a very thin layer. Fry for about a minute on either side, or until lightly golden brown. If the batter is too thick and difficult to spread, add a Tablespoon or two of water. Repeat, 1/4 cup at at time, until all the batter has been used. 
  4. Roll the fillings into the crepes and enjoy!