Gluten-Free Dessert Crêpes

By on February 2, 2022

Light, tender and now even gluten-free- crêpes are everyone’s favorite flapjack. Dress them up with cream cheese and orange zest, bananas and caramel, or a strawberry-ricotta filling and a drizzle of chocolate. The creative possibilities await you!


  • 2 cups King Arthur Gluten-Free All-Purpose Flour (more if needed to b ring batter to correct consistency)
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon xanthan gum
  • 2 1/2 cups milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter, melted 


  • Combine the flour, salt, sugar and xanthan gum in a medium-sized bowl.
  • In another, smaller bowl, beat together the milk, eggs, and vanilla.
  • Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.
  • Stir in the butter. Cover and let sit for at least an hour.
  • The best pan in which to cook crêpes is a 10” cast iron pan or crêpe pan. Heat the pan until it’s medium-hot. Wipe the bottom of the pan with a bit of butter or oil (a paper towel works well).
  • Pour a scant 1/3 cup batter into the bottom of the pan, pick it up, and tip it in a circular motion so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over easily.
  • Cook briefly on the other side, and place on a warm plate. Cover until the remaining batter is cooked.
  • Fill crêpes with fruit and whipped cream, sweetened cream cheese and berries, or anything else from bananas and chocolate or caramel, to ice cream and maple syrup.

Prep: 10 mins Bake: 10 to 15 mins Total: 1hr 20 mins  Yield: 16 large (10”) crêpes

Courtesy of King Arthur Flour