These gluten-free crepes are simple, fancy, and delicious. These crepes use oat flour in place of regular flour, making them gluten-free and giving them a light, oaty flavor that pairs well with dairy, fruit, and other light fillings.
I’ve filled these gluten-free crepes with lemon curd, whipped cream, and fresh blueberries, but you can use whatever you want inside. Whipped cream cuts through the tartness of the lemon curd, and fresh blueberries add a nice sweetness and texture to the dish.
Try pairing this with a light lemonade, mimosa, or other fruity, bright beverage.
Crepes have a reputation as being challenging, but in reality, they are easier to make than pancakes and store well for days. Make a whole batch of them and save the leftovers to have throughout the week for breakfasts, lunches, or even snacks.
What You Need to Make Gluten-Free Crepes
You will need oat flour, eggs, milk, sugar, salt, vanilla, good quality lemon curd, blueberries, and heavy cream for this recipe. I use store-bought lemon curd in this recipe to cut down on time, but you can use your own as well.
You can use canned whipped cream if you like, but homemade whipped cream is fast and delicious – just make sure your cream, bowl, and whisk are well chilled before you use them.
- Oat flour
- Large eggs
- Kosher salt
- Vanilla extract
- Granulated sugar
- Melted butter
- Lemon curd
- Heavy cream
These gluten-free crepes require a small, 6-inch frying pan, a spatula, a blender or food processor, a stainless steel bowl, and a whisk.
If you have never made crepes before, be patient with yourself until you get the technique down. You’ll develop a rhythm when making the crepes – they cook very quickly! While the first few might not look perfect, they will still taste delicious.
How To Make Gluten-Free Crepes
Make the batter: Place the milk, eggs, melted butter, sugar, salt, vanilla extract, and oat flour in a blender or food processor and blend until smooth, 5-10 seconds. Place the batter in the fridge for 30 minutes or up to 2 days.
Make the crepes: Heat a small non-stick skillet on medium-high heat, and coat lightly with butter. Using a ¼ cup measuring cup, put a very scant amount of batter into the center of the pan.
Quickly lift the pan and turn it with your wrist to swirl the batter around and coat the bottom. Return to the heat and allow to cook for 20-30 seconds.
Run a thin spatula (a fish spatula works well here) around the edges of the crepe to release it. Moving quickly, flip the crepe and cook the other side for 20-30 seconds. I find that it is easiest to use my fingers to flip the crepe, but you can also use a spatula.
Once the other side is lightly browned, remove it from the pan. You can stack finished crepes on a plate. Coat the pan with butter and repeat making crepes until all the batter is used.
Make the whipped cream: Before you make the crepes, put a stainless steel bowl and whisk in the freezer. After you have finished making the crepes, remove them from the freezer and add chilled heavy cream. Whip until peaks form, about 2 minutes. If you prefer extra sweetness or want the whipped cream to be more stable, add 1 tablespoon of powdered sugar to the cream before whipping.
Assemble the crepes: Place a crepe on a plate, and on one half add a few tablespoons of whipped cream. Top with lemon curd and fresh berries.
Fold the unfilled half of the crepe over the filled half, then fold the crepe again, creating a wedge. Serve immediately.
What can I do with leftover crepes?
Leftover crepes can be stored in the refrigerator, well-wrapped for 5 days. They may begin to dry out after that. You can eat them cold or reheat them very quickly in a skillet.
What else can I fill my crepes with?
You can fill your crepes with anything you want – bananas, chocolate syrup, Nutella, whipped cream cheese and jam, or even spinach, cheese, and eggs. Just note that if you want to make them savory, omit the sugar entirely from the batter. These crepes make great, quick gluten-free breakfasts or lunches, and if filled with stiffer fillings like Nutella or jam, can be eaten on the go.
My crepes keep ripping. What can I do?
Resting the crepes allows the oat flour to hydrate and adds to the structural integrity of your crepe. If your crepe continues to rip, try resting the batter for longer before using it.
My batter is thick and won’t swirl around the pan fast enough to coat it. What can I do?
You can quickly remedy thick batter by adding more milk. The batter should be very thin and quickly swirl around the pan.
Can I make my oat flour?
Yes, you can make your oat flour by running rolled oats in the food processor until the oats become fine and powdery. You might not have the same consistency as store-bought oat flour, meaning your final crepe may not be quite as smooth, but it is a good option if you do not have oat flour on hand!
- 1 cup oat flour
- 3 large eggs
- 1 ¼ cup milk 1%, 2%, or whole
- pinch of kosher salt
- ½ tsp vanilla extract
- 2 tsp granulated sugar
- 3 tbsp melted unsalted butter plus more for frying
- 1 cup lemon curd
- 1 cup heavy cream
- 2 cups fresh blueberries wash and dried
- Place 1 cup of oat flour, 1 ¼ cup of milk, 2 teaspoons granulated sugar, ½ teaspoon vanilla extract, 3 large eggs, and 3 tablespoons melted butter in a blender or food processor and blend until smooth, 10-15 seconds.
- Place the batter in the fridge for at least 30 minutes.
- Heat a small non-stick skillet on medium-high heat and coat with butter.
- While the skillet is heating, put a stainless steel bowl and whisk in the freezer to chill.
- Add a scant ¼ cup of batter to the center of the pan and quickly swirl around the pan until the batter evenly coats the bottom. Allow the crepe to cook for 20-30 seconds.
- Very quickly run a spatula around the edge of the crepe to release it from the pan, and then flip the crepe.
- Cook the second side of the crepe for 20-30 seconds and then remove it from the pan.
- Repeat with remaining batter until no batter remains, coating the pan with butter in between crepes.
- Place 1 cup of heavy cream into the chilled whisk and bowl from the freezer. Whisk for 2 minutes, or until peaks form.
- Put a crepe on a plate, and on one half of the crepe spread several tablespoons of whipped cream, a layer of lemon curd, and a handful of fresh blueberries.
- Fold the empty half of the crepe over the filled half, and then fold the crepe in half again, creating a wedge.
- Serve immediately with more blueberries.
Here are a few other recipes you might enjoy!
- Pumpkin Cream Cheese Coffee Cake
- Banana Crepes
- Almond Flour Banana Muffins
- Gluten-Free Biscuits & Gravy
- Oat Milk Pancakes
- Nutella Banana Bread
- 3-Ingredient Pumpkin Muffins
Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.