Sweet Gluten-Free Crêpes

Maizy Boosin headshotMaizy Boosin, winner of Food Network’s Chopped Junior, likes this easy recipe for sweet crêpes. “These elegant crêpes are not only easy to make, they’re incredibly versatile as well,” she said, “So everyone can have fun personalizing them with an infinite variety of fillings.”




1¼ cups milk

1 tablespoon vegetable oil

1 teaspoon melted coconut oil

3 eggs

2 teaspoons vanilla extract

1 cup, divided, plus

2  tablespoons rice flour*

3 tablespoons sugar

Butter, for the pan

*Make sure it is pure rice flour without xanthan gum.



First, mix together the milk, oils, eggs and vanilla in a large mixing bowl. Make sure they are completely incorporated. Add the rice flour a quarter cup at a time, then mix in the extra 2 tablespoons. After the flour is fully combined and the batter is smooth, add the sugar and whisk to combine.

Next, add a bit of butter to a medium-sized pan to coat the bottom when melted. Once the pan has been heated over medium heat, add ¼ cup batter into the pan. Working quickly, swirl the pan around so the batter fills the whole surface of the bottom of the pan. If there are gaps, fill them in with some extra batter. Wait until the side facing up is matte and doesn’t show any breaks or tears when gently lifted with a spatula. You may have to use two spatulas: the first to lift one side of the crêpe so the other spatula can go underneath and flip the crêpe. Wait until both sides are browned, 3-4 minutes on both sides, and continue making the crêpes until all the batter is used up.

Get creative with your fillings! My favorites are Nutella with fruit, ice cream, ham and cheese (even though it’s a sweet crêpe, the savory fillings still work), and fresh whipped cream and berries! Add your favorite foods and fillings to make them your own.


3 crêpe-making keys

  • During prep, batter will likely drip on your stove or countertops. If you don’t want the kitchen to get messy, put down paper towels or dish towels so when you are bringing batter to the pan it doesn’t spill anywhere you don’t want it.
  • Once a stove gets hot, the crêpes cook extremely quickly! You may have to keep adjusting your stovetop heat so the crêpes don’t burn.
  • If you are making this recipe with little kids, be careful with the raw eggs! When working with eggs, make sure to wash your hands and properly dispose of the shells. Also, don’t eat the raw batter. Trust me, it does not taste good and can be dangerous.

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