Gluten Free Sweet Crepe

10 Crepes
20 min

You don't need to go to a fancy place to eat a gluten-free crepe. This crepe recipe is easy to make and can be altered to make a healthy breakfast. For example, instead of adding chocolate and ice cream to your crepe, you can add fruits and jam as a healthy alternative.

Meanwhile, I'm going to show you how to turn your gluten-free crepe from ordinary to extraordinary. I will be showing you how to make fettuccine crepe covered with chocolate. Fettuccine crepe is crepe cut in strips to resemble fettuccine. It is perfect for parties and creates an elegant dessert. Kids also seem to love it!

A short video that illustrates how to make this recipe.

Recipe details
  • 10  Crepes
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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  • 120 grams (1 cup) of All-Purpose Gluten-Free Flour
  • ¾ tsp of Xanthan Gum only if your flour blend omits it
  • ¼ tsp of Salt
  • 16 grams (1 tbsp plus 1 tsp) of Granulated Sugar
  • 45 grams (1/4 stick plus 1 tbsp) of Melted Unsalted Butter
  • 2 Large Eggs
  • 400 ml (1 2/3 cups plus 1 tbsp) of Full Fat Milk
  • 2 tsp of Vanilla Extract

Using a blender or a whisk, combine the flour, xanthan gum, salt, sugar, melted butter, eggs, milk, and vanilla extract. Blend or whisk the ingredients until no lumps remain.
Then heat a 25 cm ( 10 inch) pan on medium to low heat (1 minute). Add a ½ tsp of butter to the pan to prevent the crepe from sticking. Then take ¼ cup of crepe batter and pour it in the middle of the pan. Immediately, tilt the pan to spread the batter. Spread the batter as much as you can.
Cook the crepe for 40 seconds, then flip it using a spatula and cook it for another 30 seconds. Remove the crepe from heat, and serve while it's hot with your choice of filling.
To make Fettuccine crepe, cut 4 crepes into 1 cm strips. Then pour melted chocolate or Nutella on top of the strips. Top it up with ice cream.
  • If your crepe is getting torn when you flip it do the following: First, make sure that the crepe is not sticking to the pan by adding butter. Refrigerate the crepe batter for at least one hour before cooking it.
  • First, make sure that the crepe is not sticking to the pan by adding butter.
  • Refrigerate the crepe batter for at least one hour before cooking it.
  • Spread the crepe as much as you can. It does not have to be perfect.
Science and Crumbs
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  • Dani Hyde Dani Hyde on Jul 07, 2021

    I grew up with my grandma making these but with flour.

    she always said leave it in the fridge over night

    snd we used long non sharp knives to help flip them. She would make two oe three stacks cause me and my gramps would eat a ton and be breakfast for a day or two. Or dessert with cinn sugar rolled into it. Ooooohhhh that’s and ooey gooey butter cake are two foods I miss the most of my grams.

    • Science and Crumbs Science and Crumbs on Jul 11, 2021

      Thank you so much, Dani, for the comment! Rolling these crepes with cinnamon sugar sounds really delicious and creative. Your grandmother sounds like a great woman.