Learn how to make gluten free crepes in just 5 minutes. Making this crepes is super easy and you only need three ingredients: Milk, egg and flour.

crepes sin gluten

If you want to make a healthier version of crepes, you can make them with sourdough.

Sourdough provides many nutrients and benefits for your health, plus it’s easier to digest. If you suffer from celiac disease or have a grain intolerance, I recommend using sourdough.

If you want to know more about sourdough, click here.

Some tips to make the best gluten free crepes

This recipe is no secret, but here are a few tips to make it perfect.


desayuno saludable
  1. Serve the crepes hot and freshly made
    Don’t let the crepes cool, serve them right away and they’ll taste much better!!
  2. Use room temperature ingredients.
    If you remove from the fridge the egg and milk a while before making them, the batter will be better.
  3. Sift the flour
    Sift the flour or use an electric whisk to remove lumps. A crepe batter without lumps is the key to perfect crepes.
  4. Licaonat It’s a natural liquid cocoa, artisan and made in Spain. It’s perfect for celiacs and people with intolerance to milk, nuts, etc. You can add it to milk, crepes, pancakes, sponge cake, churros, etc.

How to make these gluten free crepes

Ingredients to make crepes for breakfast- couple edition

For these gluten free crepes, you only need milk, flour and an egg. I don’t add sugar to the dough because if I add jam or Licaonat they are already sweet.

I don’t add butter to the batter because when I make them in the pan, I already add a teaspoon of butter. But if you want to “roast” them without butter, you can add it to the dough.

These quantities are for 2 people, more or less this will make about 4 very large and thin crêpes. *If you make them smaller, you’ll get more crepes.

Tip: If you are more than three you can double the recipe but be careful, don’t make a large batch if you aren’t going to use it right away. If you let the dough rest too long or use it later, the texture will change. The flour will sink to the bottom of the dough and the milk will stay on top, you’ll have to beat the mixture again.

crepe sin gluten

Step by step to make these gluten free crepes

The preparation of this recipe couldn’t be easier. Beat the egg and 150 ml of milk in a bowl. Add the flour and mix it. If you want the batter to be more liquid, add a little more milk. Beat very well until there are no more lumps and the dough is liquid.

Heat the pan at maximum temperature, add the butter and wait a few minutes, turn the crepe when you see it is done. When the crepe is done on both sides add the Licaonat. If you do not have licaonat, you can also add a piece of chocolate, jam or sliced cheese.

Licaonat is a natural liquid cocoa, it’s gluten freen, dairy free, nuts free, and no artificial flavors or additives. Licaonat is handmade in Spain and is delicious.

If you want to fill the crêpes with melted chocolate but don’t have licaonat at home, here’s what you can do: heat the pan on high, add 1 teaspoon of butter and add the crêpe batter. When you see that it’s ready, turn it over and put in a few pieces of dark chocolate on the top of the crepe, wait for them to melt. When the crêpe is ready on the other side, you can take it out of the pan and enjoy

crepes sin gluten

FAQ

Can I freeze the dough?

Best no, prepare the crepe batter when you want to eat them.

Can you add sugar to the batter?

Yes, but if you add jam or Licaonat, you don’t need to add sugar to the batter.

How many people is the recipe for?

For two people, it makes about 4 very large and thin crêpes.

If you want to make crêpes for more than 3 people, double the quantities.

Amounts for 4 people

Find more sweet recipes

gluten free crepe recipe

On my blog you can find more sweet recipes like these crepes

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gluten free crepe

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gluten free crepes

Gluten free crepes

Yield: 4 large crepes
Prep Time: 5 minutes
Cook Time: 5 minutes

Delicious gluten free and lactose free crepes

Ingredients

  • 150 ml milk
  • 100g corn flour
  • 1 egg

Instructions

  1. The preparation of this recipe couldn't be easier. Beat the egg and 150 ml of milk in a bowl. Add the flour and mix it. If you want the batter to be more liquid, add a little more milk. Beat very well until there are no more lumps and the dough is liquid.
  2. Heat the pan at maximum temperature, add the butter and wait a few minutes, turn the crepe when you see it is done. When the crepe is done on both sides add the Licaonat. If you do not have licaonat, you can also add a piece of chocolate, jam or sliced cheese.



Notes

Licaonat is a natural liquid cocoa, it's gluten freen, dairy free, nuts free, and no artificial flavors or additives. Licaonat is handmade in Spain and is delicious.
If you want to fill the crêpes with melted chocolate but don't have licaonat at home, here's what you can do: heat the pan on high, add 1 teaspoon of butter and add the crêpe batter. When you see that it's ready, turn it over and put in a few pieces of dark chocolate on the top of the crepe, wait for them to melt. When the crêpe is ready on the other side, you can take it out of the pan and enjoy

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 37mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 5g

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