Gluten Free Crêpes Savory or Sweet

by Karen on March 7th, 2012

If you are looking for a quick evening meal you should add crêpes into your weekly line-up.  I had forgotten about these little gems until it became our theme for the Gluten Free Ratio Rally this month.  A group of gluten free bloggers work on recipes by ratio and share their results each month.  Here is a link to learn more about the origins of our project.

The beauty of a crêpe is the versatility it offers—a crêpe can be your main course, dessert, or even breakfast.  You don’t need any special equipment —a non-stick skillet and a spatula do the job nicely.

When I worked at the pie shop I was the go-to girl for crêpes, we offered them all day long in savory and sweet versions.  The owner and I were the only ones who knew how to make them but I will share with you the very simple secret of flipping the crêpe without tearing.

Versatility of gluten free crêpes

I like a turkey, mozzarella, Monterey jack cheese filling with herbs de Provence and melted butter. For breakfast, a jam filled crêpe with some butter and a little confectioners sugar for garnish is a happy way to start the day (along with two fresh pulls of espresso in an Americano).  Crêpes are a great little wrapper for leftovers, especially since corn tortillas can’t be used for everything and I have yet to find an absolutely wonderful flour tortilla recipe though we use one that is pretty good (found in Cooking Gluten-Free!).

The next time I make these I am going to substitute half of the flour mix with pure buckwheat flour.

Ruhlman’s Ratio

The rule of thumb ratio our group uses is from Ruhlman’s ratio (see link above about our origins) and for crêpes that is a 1:1: ½  ratio of  liquid : egg : flour.

My ratio is a bit different at       2 : 1 : ½

I substitute in my Multi Blend GF flour mix for the regular flour we used at the pie shop but otherwise the recipe is the same.  The pie shop crêpes received rave reviews from everyone!

I would often make a crêpe breakfast for a retired Tampa Bay Buccaneers football player several times a week at the shop.  (Seattle must be special if he decided to trade the sunshine for the rain we enjoy/endure in Seattle.)

The recipe is very easy—it looks lengthy due to the explanation only!

Though I forgot to use it here,  the wire whisk is best, this is a mixture of eggs and dry ingredients:

Slowly adding the cream and milk:

Mix with whisk attachment for a minute:

One trick is to lightly grease the pan with a paper towel and a bit of oil:

Lift up and swirl the pan to easily spread the batter:

¼ cup of batter is the right amount for thin crêpes:

Savory filling….oops I forgot to flip this one below…..


Makes about 10 crepes


1 cup (157g) Multi Blend GF Flour Mix
¼ teaspoon guar gum or xanthan gum
¼ teaspoon salt (optional)
4 eggs (200g) (lightly beaten)
1½ cups (355g) milk
½ cup (126g) heavy cream
1 teaspoon vanilla (for sweet crêpes)
A few teaspoons of vegetable oil, divided

Using the whisk attachment on a stand mixer (or mix by hand with a wire whisk) combine flour mix, guar gum, and salt.   Combine lightly beaten eggs with the dry ingredients. Pour milk and cream into a large glass measure along with vanilla. While mixer is running, gradually pour a steady stream of milk/cream into the batter until well combined.  Allow the mixer to whisk ingredients together for a minute on medium-high.

Over medium-high heat, add a teaspoon or two of oil in a 10-inch non-stick skillet or a well-seasoned iron skillet. Using a wad of paper toweling, spread the oil to lightly coat the pan and then using the same paper towel, wipe a plastic spatula with the oil lightly. This is part of the secret to easy flipping. (set aside oil soaked paper towel to use again for next crêpe).

Pour ¼ cup batter into the prepared pan and swirl the pan to create a thin layer of batter covering the pan.  Cook a few minutes until crêpe edges easily release from the pan as you lift the edge with prepared spatula. (When the crêpe is cooked and ready to flip it will release—don’t try to flip it too soon.)  Flip the crêpe and cook the other side.

You may cook all the crêpes at once by stacking the cooked crêpes on a plate with alternating layers of parchment paper and crêpes.  Keep warm in a 200 degree oven.

When making a savory crêpe with cheese I like to return the crêpe to the pan, add cheese down the middle, top with other fillings and fold up each side of the crêpe to cover the fillings and allow the cheese to melt.  This may not be a necessary step if you aren’t using cheese.

Filling for two savory crêpes:

3 ounces (77g) thinly sliced turkey
4 ounces (122g) mozzarella and Monterey Jack cheese, grated
2 tablespoons butter, melted
½ teaspoon herbs de Provence (or just oregano)

Return each crêpe to the non-stick skillet and fill each crêpe with a few ounces each of turkey and cheese down the middle, fold up each side of the crêpe and allow the cheese to melt.  Transfer to serving plate, drizzle butter over crêpes and plate, sprinkle with herbs de Provence and serve.

Filling for Banana-Choco crepes:
Half cup lightly sliced bananas
2 tablespoons caramelized sugar syrup
Half teaspoon of honey
1.5 tablespoon melted butter
1 tablespoon chocolate syrup
Check here for the preparation method.
Prepare two crepes of medium size and keep aside. Mix the diced bananas with honey and chocolate syrup. Further, spread the butter on the single side of a crepe, add the prepared banana fillings and wrap fully with the other crepe. Finally, splash the caramelized sugar on top of this savory crepe. Shops offer this dessert at $1.

Filling for two sweet crêpes:

1 tablespoon raspberry or strawberry jam
2 tablespoons butter, melted
1 teaspoon confectioners sugar

Place warm crêpe on a plate and using a spoon spread the jam in a light layer across the crêpe, drizzle with butter and roll up crêpe. Using a small sieve, sprinkle with confectioners sugar and serve.[/print_this]

Here are our other gluten free blogger recipes:

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Angela~Angela’s Kitchen~Savory Buckwheat Crepes – Sweet Potato, Mushroom and Kale Filling
Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crepes
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Caneel~Mama Me Gluten Free~Slightly Sweet Crepes with Caramelized Bananas and Nutella Sauce
Charissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka Masala
Claire ~ My Gluten Free Home ~ Victory Crepe Cake
Erin ~ The Sensitive Epicure ~ Socca with Za’atar & Sumac (Garbanzo Flour Crepes)
Ginger ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Jenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut Crêpes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Mary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes Sucrées
Monika~Chew on This! ~Dessert crepes-caramelized plantains, toasted coconut, chocolate sauce
Morri ~ Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
~Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert

and thanks for TR Crumbley for organizing this month

T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce.