Cheatin' Wheat Gluten Free Recipes


gluten free crepe batter
non-stick pan for gluten free crepes
pouring gluten free crepe batter into the pan
swirling gluten free crepe batter in the pan
flipping gluten free crepe
gluten free crepe cooked on one side
turning a gluten free crepe out of the pan
basic crêpes after they have been cooked and cooled
rolled gluten free crepe
folded gluten free crepe


I am 13. My sisters and I all got good grades on our report cards. Our reward was the brunch buffet at a fancy hotel. I fell in love with many things that day...brunch, fancy hotels, white linen, beautiful glassware and cheese blintz. This was my first experience with crêpes.

Flash forward to culinary school where I learned what a great and humble thing a crêpe really is. It politely serves as an under-appreciated vehicle for both sweet and savory fillings. It can be eaten for breakfast, brunch, lunch, dinner or dessert. The batter is simple to make, the crêpes can be made ahead, they freeze beautifully, and any stale or less then beautiful crêpes can be turned into a fabulous dessert, Fiocchi di Scrippelle.


1 1⁄4 c
Cheatin' Wheat Gluten Free Flour
2 T
1 t
1⁄2 t
Xanthan Gum
2 c
2 oz
Butter (Melted)


6" crêpes
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes


Place all if the ingredients in a blender and pulse for 10 seconds.

Let the batter rest for at least 20 minutes. This allows the bubbles to subside. Extra batter can be kept in the fridge for up to 48 hours.

Heat a small non-stick pan over medium heat. The pan needs to be hot enough to cook the crêpe quickly but not so hot that the batter sets before you can swirl it.

Brush a thin layer of butter to barely coat the bottom of the pan. Caution - more is not better here!

Pour 1.5 ounces of batter into the center of the pan and swirl to spread evenly. Cook about 30 seconds to one minute and flip. Cook for another 45 seconds and remove to a cookie sheet lined with parchment paper. Make sure they are flat and cool completely. Now, I know this sounds super simple. And it is once you get the hang of it. However, the first few crêpes have frustated many a culinary student, so just keep at it. You are going to roll them or fold them anyway so you can usually hide your flaws. 

After they have cooled, you can stack them placing a piece of parchment paper in between each crêpe.  Wrap well or place in sealable plastic bags. They will keep in the fridge for several days or in the freezer for up to two months. When using frozen crêpes, thaw on a rack before gently peeling apart.


Some of our favorite fillings include:

1. Ham & Cheese with a little Dijon Mustard
2. Goat Cheese and Grilled Asparagus
3. Nutella
4. Lemon Curd and Fresh Blueberries
5. Fig Preserves with Prosciutto and Gorgonzola Dolce
6. Cream Cheese, Fresh Tomato and Green Onion

Great additions to the batter include:

1. Fresh herbs such as chives, tarragon, basil or dill
2. Fresh citrus zest
3. Flavored liquor such as Grand Marnier, Kaluha or Frangelico

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