Gluten-Free Crêpes
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Gluten-Free
  • 6 large eggs
  • 1 cup of 2% organic milk (or coconut/almond/other non-dairy milk if you are paleo)
  • 5 tbsp Gluten-Free Baking Flour
  • 2 tsp coconut oil, melted, plus 2 tbsp for the pan
  • ½ tsp raw sugar
  • ¼ tsp sea salt
  1. Pour all the crêpes ingredients in a bowl and set your hand mixer to low and mix for 1 minute (or until frothy). Let sit while the pan heats up and the gluten free flour can absorb the liquid.
  2. Heat a crêpe pan or non-stick skillet over the medium heat (10" is perfect).
  3. Place 1 tsp of the coconut oil in the pan, swirling to coat the bottom and sides. Some non-stick skillets do not require any oil at all, so test the first one out and if you need more or less oil, go with your gut.
  4. Lift the pan off the heat and pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. You need to do this quickly as the batter is very thin. If you get any holes, very quickly use a spatula to spread the batter.
  5. Cook for 30 seconds to 1 minute, until the edges start to lift. Again, every stove and every heat setting is different. I use a gas stove, but an electric element may be different. Gently work a spatula under the crepe and flip it over. I found using a silicone spatula worked best for this. Cook on the second side for 15 seconds and turn out onto a plate.
  6. Continue with the remaining batter, stacking the crêpes on the plate as you work. Add a little more oil to the pan after about every 3 to 4 crepes if they begin to stick.
Recipe by The Spicy Diva at