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Prep: 10 min Cook: 20 min Makes: 5-6 large crêpes
This is such a simple recipe! It was adapted from The Everything Kids' Cookbook, and has been a family favorite for many years. It works remarkably well gluten free, using eggs as binding. It can also be made dairy free. We have used coconut milk in the past, and it is every bit as delicious!

These can be sweet or savory. Some of our favorite sweet fillings are: maple syrup, strawberry or raspberry jam, peanut butter or nutella, and fresh fruit with whipped cream, dusted with confectioners sugar. Favorite savory fillings: ham or turkey and cheese, smoked salmon and cream cheese, cheddar and spinach. Get creative and have fun with it!


  • 3 eggs
  • 1 ½ cup milk
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar
  • ½ tsp salt
  • 1 cup gluten free flour
  • 1 tsp oil


  1. Whisk eggs in a large bowl, then add milk, melted butter, sugar, and salt.
  2. Add in flour and whisk until smooth. Batter should be very runny, but a few flour lumps are normal[1].
  3. Heat a large non-stick skillet[2] over medium heat, then lightly coat with oil (canola or similar) for first crêpe.
  4. Pour ½ to ⅔ cup batter into center of hot skillet[3]. Immediately tilt the skillet to spread batter around entire bottom of pan. Keep rotating the pan until batter congeals.
  5. Cook the crêpe until the bottom begins to brown and bubbles on top have popped. Then flip the crêpe over and cook the other side until it is also a light brown. Do not attempt to flip the crêpe too soon or it can fall apart.
  6. If adding savory fillings such as cheese, do that immediately after flipping the crêpe.
  7. Once both sides are cooked, you can gently slide the crêpe out of the skillet onto a plate.
  8. Continue cooking crêpes one at a time until batter is used, about 5-6 crêpes total[4].
  9. Fill or top crêpes with your favorite ingredients, and roll or fold into quarters.

Gluten Free Pro Tips

  1. Ingredients can also be combined in a blender ahead of time. Refrigerate for at least an hour to let bubbles subside.
  2. A 10" skillet works well.
  3. ½ cup batter will produce thin, French-style crêpes. ⅔ cup batter will yield a thicker crêpe.
  4. Batter keeps well in refrigerator for later use.