Crêpes

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

Gluten and dairy free
lemon and sugar crepe

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.

DF: Dairy Free

GF: Gluten Free

Ingredients

  • 1 egg
  • 125g Gluten free plain flour (or normal flour for non gluten free version)
  • 250mL Milk of your choice
  • Butter or dairy free margarine for frying
pancake and crepe ingredients

Recipe Tips

Gluten and Dairy Free Fluffy Pancakes

These 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.

gluten and dairy free crepe

Flour

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

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).

lemon and sugar crepe recipe

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.

Tried this recipe? Please leave a star rating

Rating: 1 out of 5.
lemon and sugar crepe

Crêpes

Not just for pancake day
Prep Time 10 minutes
Cook Time 15 minutes
Course Snack
Cuisine French
Servings 6 crepes
Calories 98 kcal

Ingredients
  

  • 125 g Gluten free plain flour Or normal flour for non gluten free version
  • 1 Egg
  • 250 ml Milk of your choice Lactose or dairy free
  • Butter or margarine For frying

Instructions
 

  • In a mixing bowl, whisk together the flour, egg, and milk until smooth and well combined. For a sweeter crepe, you can also add 1-2 tablespoons of sugar and a splash of vanilla extract.
  • Allow the batter to rest for about 30 minutes at room temperature, this results in a smoother batter and tender crepes.
  • Heat a non-stick skillet or crepe pan over medium heat. You can lightly grease the pan with butter or margarine
  • Once the pan is hot, pour about 1/4 cup of batter into the centre of the pan. Quickly tilt and rotate the pan to spread the batter into a thin, even layer, covering the bottom of the pan.
  • Cook the crepe for 1-2 minutes, or until the edges start to lift slightly and the bottom is lightly golden brown. Use a thin spatula to carefully lift the edges and check the colour.
  • Once the bottom is cooked, use the spatula to gently flip the crepe over. Cook for an additional 30 seconds to 1 minute on the other side, until lightly golden.
  • Continue making crepes with the remaining batter, stacking them on a plate as you go. You can keep the cooked crepes warm by covering them with a clean kitchen towel or aluminium foil.

Notes

Nutritional information is an estimate per crepe and exact values may vary.
Keyword crepe, dairy free, gluten free, pancake

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lemon and sugar crepe