<\/p>\n Your search for the perfect<\/em> gluten-free <\/strong>crepe is over. These EASY, 7-ingredient<\/strong> crepes are just like the classics \u2014 thin and delicate with perfectly crisp edges, and they fold beautifully without breaking! Plus, dairy-free, naturally sweetened, and made in just 1 bowl<\/strong>!<\/p>\n Add your favorite crepe fillings and prepare for your breakfast, brunch, or dessert dreams to come true! Let\u2019s do like the French do and make some crepes!<\/p>\n <\/p>\n Crepes (also spelled cr\u00eapes<\/em><\/a>) are a type of thin pancake commonly made in France with flour, eggs, milk, salt, butter, and sometimes sugar. Because they contain no leavening agent and the batter is quite runny, they are thin and cook quickly.<\/p>\n They\u2019re enjoyed in both sweet and savory forms and filled with everything from fruit to veggies, meats, cheeses, and more. The following is our sweet version that\u2019s equally as thin and crispy as the classics, but made gluten-free and dairy-free!<\/p>\n These crepes come together with 7 simple ingredients<\/strong>:<\/p>\n Simply mix together the wet ingredients, then whisk in the dry until completely smooth.<\/p>\n Then it\u2019s time to cook! Grab your favorite cast iron<\/a> or non-stick skillet and grease it with dairy-free butter. When you pour in the batter and pick up the pan to give it a swirl the batter should spread to the edges of the pan. <\/p>\n After cooking your crepes for about 1 minute on each side, you\u2019ll end up with perfectly pliable, golden crepes<\/strong>!<\/p>\n We hope you LOVE these crepes! They\u2019re:<\/p>\n Classic Whether serving for breakfast, brunch, or dessert, they\u2019re a simple yet elegant treat delicious with an endless variety of toppings and fillings.<\/p>\n If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n Prep Time <\/span>6<\/span> minutes<\/span><\/span><\/p>\n Cook Time <\/span>24<\/span> minutes<\/span><\/span><\/p>\n Total Time <\/span>30<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n Servings <\/span>12<\/span> (8-inch crepes)<\/span><\/span><\/p>\n Course <\/span>Breakfast<\/span><\/p>\n Cuisine <\/span>Dairy-Free, French-Inspired, Gluten-Free<\/span><\/p>\n Freezer Friendly <\/span>1 month<\/span><\/p>\n Does it keep? <\/span>2-3 Days<\/span><\/p>\n<\/div>\n To a medium mixing bowl, add dairy-free milk, melted dairy-free butter, maple syrup, eggs, and vanilla extract. Whisk well until completely combined.<\/span><\/p>\n<\/li>\n Next, add gluten-free flour blend and sea salt and whisk again until completely smooth with no lumps remaining.<\/p>\n<\/li>\n After a minute of cooking, the edges should start to look golden and lift away from the pan easily \u2014 at this point it\u2019s safe to flip the crepe. To flip it, simply loosen the edges with a spatula or butter knife. Slip your spatula under the crepe and flip. It\u2019s okay if it doesn\u2019t land perfectly! Continue cooking for 1 minute, or until lightly browned on both sides.<\/span><\/p>\n<\/li>\n Repeat with the remaining batter, keeping already cooked crepes on a plate covered with a clean kitchen towel or in the oven on the warm setting.<\/p>\n<\/li>\n Store leftover crepes in an airtight container in the refrigerator for up to 2-3 days or let cool and store in a sealed container in the freezer (separated by parchment or wax paper) for up to 1 month. Reheat in the microwave or briefly in a skillet over medium heat.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Serving: <\/span>1<\/span> crepe<\/span><\/span> <\/span>Calories: <\/span>103<\/span> <\/span> <\/span>Carbohydrates: <\/span>13.2<\/span> g<\/span><\/span> <\/span>Protein: <\/span>1.8<\/span> g<\/span><\/span> <\/span>Fat: <\/span>4.6<\/span> g<\/span><\/span> <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span> <\/span>Polyunsaturated Fat: <\/span>0.31<\/span> g<\/span><\/span> <\/span>Monounsaturated Fat: <\/span>0.57<\/span> g<\/span><\/span> <\/span>Trans Fat: <\/span>0<\/span> g<\/span><\/span> <\/span>Cholesterol: <\/span>30<\/span> mg<\/span><\/span> <\/span>Sodium: <\/span>150<\/span> mg<\/span><\/span> <\/span>Potassium: <\/span>62<\/span> mg<\/span><\/span> <\/span>Fiber: <\/span>0.5<\/span> g<\/span><\/span> <\/span>Sugar: <\/span>2.3<\/span> g<\/span><\/span> <\/span>Vitamin A: <\/span>50<\/span> IU<\/span><\/span> <\/span>Vitamin C: <\/span>0<\/span> mg<\/span><\/span> <\/span>Calcium: <\/span>55<\/span> mg<\/span><\/span> <\/span>Iron: <\/span>0.4<\/span> mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n![\"Plate](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-free-crepes-6.jpg\")
<\/figure>\n![\"Eggs,](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-free-crepes-1.jpg\")
<\/figure>\nWhat Are Crepes?<\/h2>\n
How to Make Gluten-Free Crepes<\/h2>\n
\n
![\"Whisking](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-free-crepes-3.jpg\")
<\/figure>\n![\"Thick,](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-free-crepes-4.jpg\")
<\/figure>\n![\"Using](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-free-crepes-5.jpg\")
<\/figure>\n
Sweet
Buttery
Slightly crisp on the edges
Quick & easy
& Kind of PERFECT!<\/p>\nCrepe Filling & Topping Ideas<\/h2>\n
More Gluten-Free Brunch Favorites<\/h2>\n
![\"Plate](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-free-crepes-9.jpg\")
<\/figure>\nCREPES<\/h4>\n
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*Eggs are important for flavor and structure in this recipe. If vegan, try our 5-Ingredient Buckwheat Crepes<\/a>.
*We found 1\/4 cup of batter to be the ideal amount for a 10-12 inch skillet. If you prefer thinner crepes or are using a smaller pan, start with less batter.
*Nutrition information is a rough estimate calculated without optional ingredients.<\/span><\/div>\n<\/div>\n