Gluten-Free Crepes With Strawberries

Tired of missing out on French crêpes due to gluten sensitivity? This gluten-free crêpe recipe with strawberries is a game-changer. Made with a simple gluten-free flour blend, goat milk or dairy-free options, and coconut sugar, these thin pancakes are perfect for sweet or savory fillings. Learn how to make gluten-free crêpes step-by-step—no more missing out!

Gluten-Free Crepes

Crepes used to be one of my favorite comfort foods growing up. We didn’t call them anything fancy—we just made them on the weekends, rolled them up with whatever sweet or savory fillings we had on hand, and devoured them while they were still warm. My favorite ones, especially during the summer, were with strawberries and whipped cream, jam, or even just a dusting of powdered sugar.

But once I stopped eating gluten, that crepe joy came to a screeching halt. For a long time, I figured gluten-free crepes were just one of those things that weren’t going to happen. Every time I tried to recreate them, the batter stuck to the pan, tore in the middle, or ended up like scrambled batter instead of those lovely thin pancakes I remembered.

The turning point? I learned how to treat the batter gently, how long to rest it, and which ingredients actually work together. This version—made with a gluten-free flour blend, goat milk (or your milk of choice), and coconut sugar—is the one I go back to again and again.

As a Nutrition consultant and chef who’s struggling with Hashimoto’s, I’m always looking for ways to make meals both comforting and supportive of health and the thyroid. For many women, especially those in their 30s, 40s, and beyond, reducing gluten intake can help support digestion, reduce inflammation, and stabilize hormones. But I never want “healthy” to mean boring, bland, or complicated.

That’s why I love this gluten-free crepes recipe. It’s quick to whip up, it uses simple ingredients, and it’s incredibly versatile. You can keep the gluten-free crepes sweet with strawberries, or go savory with fillings like sautéed greens and eggs. Either way, it’s a great option for breakfast, brunch, or even a light dinner.

Why You’ll Love These Crepes

• Easy to make and ready in under 30 minutes
• Naturally gluten-free, with dairy-free and vegan options
• Perfect for sweet or savory fillings
• Kid-friendly and elegant enough for brunch guests
• Stores well for make-ahead breakfasts or snacks

If you’re searching for other ideas to expand your gluten-free recipe box, my Gluten-Free Rhubarb Cake Recipe offers another sweet, wholesome treat.

Ingredient Swaps and Substitutions

• Can’t find a flour blend? Make your own with a mix of rice flour, potato starch, and tapioca flour. If it doesn’t contain xanthan gum, add ¼ teaspoon to help hold things together.

• No goat milk? Use any milk of choice—almond, soy, coconut, or even oat.

• No eggs? A flax egg or egg replacer will do the job (though the crepes may be more delicate).

• Out of coconut sugar? Maple syrup, white sugar, or a drizzle of honey can sub in.

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My Favorite Ways to Serve These Crepes

Sweet Options:

• Strawberries tossed with a little lemon juice and maple syrup
• Sliced bananas and peanut butter
• Blueberries with coconut yogurt
• Cream cheese and raspberries
• A sprinkle of powdered sugar or a drizzle of simple syrup

Savory Options:

• Sautéed mushrooms with garlic and herbs
• Eggs with spinach and a bit of goat cheese
• Turkey slices with avocado and greens
• Roasted sweet potatoes and black beans

How to Store Leftover Crepes

Let them cool completely, then stack with parchment between each and store in an airtight container in the fridge for up to 3 days. You can reheat them in a pan over low heat or even in the microwave for a few seconds. They also freeze beautifully—just wrap tightly in foil or plastic and defrost overnight.

Equipment That Helps

• A good non-toxic nonstick frying pan or crepe pan
• A flexible spatula for flipping
• A mixing bowl and whisk
• A measuring cup or ladle for consistent batter portions

If you’re searching for more inspiration, you’ll find that these crêpes fit beautifully into a lineup of high protein gluten-free breakfast ideas. It’s proof that gluten-free eating can be balanced, filling, and anything but boring.

I know how frustrating it is to change the way you eat and feel like you’re missing out. That’s why I love recreating the comfort foods I grew up with in ways that support my body today. These gluten-free crepes aren’t just about food—they’re about memories, flexibility, nourishment, and joy.

You don’t need a culinary degree, a fancy crepe pan, or tons of time to make something beautiful. You just need a bowl, a pan, and a little bit of patience for that first crepe.

Looking for more ways to keep breakfast easy and gluten-free? My breakfast recipe collection is packed with ideas to shake up your routine. For an extra treat or a sweet snack later in the day, you’ll enjoy these top 15 sugar and gluten-free treats. Every new recipe is a chance to celebrate food that feels good and tastes great.

Thanks for stopping by—I appreciate you being part of this gluten-free kitchen! If you have questions or want more inspiration, let me know in the comments. Here’s to many more cheerful mornings and delicious creations ahead.

So here’s your next step: Try these gluten-free crepes. Make a small batch, just for you. Fill them with what you love. And enjoy every bite.