Gluten and Dairy Free Crêpes

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These gluten and dairy free crêpes aren’t just for pancake day, they are perfect any day of the year and especially on a Lazy Sunday morning.

These crêpes are sweet, warm and lemony. The recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

Gluten and Dairy Free Crêpes

DF: Dairy Free

GF: Gluten Free

Recipe Tips

Gluten and Dairy Free Crêpes

These gluten and dairy free crêpes are so quick and easy to make and if you are making the gluten free version you honestly can’t tell the difference between these and crêpes made with normal flour!  When I first had to go gluten free and pancake day came around I really thought they would be dry and crumbly (like so many supermarket brought gluten free products).

To my great surprise and happiness though they came out perfectly. Personally I like a sugar and lemon combo on my crêpes.

Flour

I have found that for this recipe both normal and gluten free flour are really interchangeable. There is very little difference at all, a discovery that made me very happy.

Gluten and Gluten Free Flours

The primary difference between normal flour and gluten-free flour lies in the presence of gluten. Gluten is a protein found in wheat, barley, and rye. Normal flour contains gluten, which provides elasticity and strength to dough, helping it rise and maintain its shape.

On the other hand, gluten-free flour is made from a variety of alternative grains and starches. These include rice flour, almond flour, coconut flour, or tapioca starch. Gluten free flour is often a blend of several to mimic the properties of gluten. Additional ingredients such as xanthan gum or guar gum are often added to provide structure and prevent crumbling as gluten-free flour lacks the binding and elastic properties of gluten.

Milk

with this recipe you can use whichever milk you prefer, I like to use lactose free milk but you can use normal dairy milk or dairy free alternatives such as oat, soy and almond, although oat would be my preference (as long as it’s gluten free is needed).

Making the Crêpes

Making crêpes requires just a few simple ingredients and a bit of practice. To start, a batter is prepared by whisking together flour, eggs, milk, and a pinch of salt (is desired) until smooth and free of lumps.

Then, a non-stick skillet or crepe pan is heated over medium heat with a small amount of butter or margarine, and a small amount of batter is poured onto the centre, quickly swirling the pan to spread it into a thin, even layer.

After cooking for about 1-2 minutes, the edges of the crêpe will begin to lift, indicating it’s ready to flip. With a spatula or your fingers, carefully flip the crepe and cook for an additional 30 seconds to 1 minute on the other side.

Once cooked, the crêpe can be filled or topped with sweet or savoury ingredients, such as Nutella and bananas, ham and cheese, or (my favourite) simply a sprinkle of caster sugar and a squeeze of lemon juice. Whether enjoyed as a breakfast treat or a dessert, homemade crepes are sure to impress with their delicate texture and endless flavour possibilities.

Try the Gluten and Dairy Free Crêpes

This recipe is adaptable for dairy free, vegan and gluten free dietary requirements but it’s also great with an option for normal diets too.

Rebecca K.

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