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Gluten free crepes

Gluten-Free Crepes

Arielle Hess
These gluten-free crepes are light, silky, and sweet vessels for delicious fillings. This recipe pairs the comforting flavor of oat flour with the lush flavors and textures of whipped cream, lemon curd, and blueberries to create a fancy, impressive brunch dish. Delicious and gluten-free, these crepes accommodate many peoples’ dietary needs and make a perfect dish for a crowd.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 8 to 10 (2 crepes - one serving)
Calories 289 kcal


  • 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.


This recipe calls for resting the batter for at least 30 minutes. This allows air bubbles to subside before you fry the crepe and hydrates the flour. 
In between each crepe, make sure to rebutter your pan. Take a stick of butter with the wrapper slightly pulled back and rub the butter quickly all over the hot surface like you are coloring with a big piece of chalk. This will help you get a lovely color and flavor in your crepe. 
When you add the batter to the pan, remember that less is more! The less batter that you use, the thinner the crepe. You can try one of two techniques – one is to add a very scant ¼ cup of the batter to your small frying pan at a time and swirl the batter around the pan to evenly coat it. Alternatively, you can add batter and swirl it around the pan before dumping out any excess.  


Calories: 289kcalCarbohydrates: 39.22gProtein: 6.43gFat: 12.42gSaturated Fat: 6.16gFiber: 1.6gSugar: 29.85g
Keyword breakfast, brunch, crepes, gluten free
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