Gluten-Free Crepes With Strawberries

Two plates of folded gluten-free crepes topped with sliced strawberries and raspberries are on a light surface, with a gold fork and knife beside them. A honey dipper and whole strawberries are also visible nearby.

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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!

Prep Time15

Cook Time15

Total Time30

Course: Bread, Brunch

Cuisine: French

Keyword: Gluten-Free Crepes with Strawberries

Servings:

Calories: 258kcal

Equipment

Ingredients

1 3/4 cup Gluten-free flour with xanthan gum
4 Eggs
2 tbsp Butter melted or avocado oil
1 1/2 cup Goat milk or any other milk
1 tbsp Vanilla extract
2 tbsp Maple syrup or coconut sugar
1/2 tsp Salt
1/4 cup Water or more, the batter has to be runny
Avocado oil for frying

Instructions

In a mixing bowl, whisk together the eggs, milk, oil, and vanilla until smooth.
2. In a separate bowl, combine your dry ingredients—flour, sugar, salt.
3. Slowly whisk the dry mix into the wet until the batter is completely smooth. Let it rest at room temperature for 10–15 minutes.
4. Preheat a nonstick pan or crepe pan over medium heat. Add a bit of oil to coat.
5. Pour in about 3/4 cup of batter (depending on teh size of your skillet) and immediately swirl the pan in a circular motion to evenly coat the bottom.
6. Cook for about a minute or two until the edges start to lift and the underside is golden. Flip gently and cook the second side for 30–60 seconds.
7. Remove to a plate and cover with a towel while you cook the remaining batter.

Nutrition