Gluten-free Crepes

Gluten-free Pumpkin Crepes | The Baking Beauties


First off…Happy Anniversary to me! As of yesterday, I have been gluten-free for 1 year! It is amazing how quickly you adjust to the new way of baking, cooking, looking at food, and finding the words “Gluten-Free” on packaging (it never would have caught my eye before). I am feeling much, much better, and my iron levels are the highest they have been in years! Woohoo!!

I want to take this little moment to say thank you to all of you that stop by here regularly, irregularly 😉 or on a whim. to everyone that has ever left a comment, a huge thank you! I have received so many wonderful comments & emails, and it really helps me stay focused on my goal for my blog. Just because you have celiac disease doesn’t mean you can’t have everything. You can. It just takes some trial & error to figure out how to make those particular items gluten-free. Sometimes it’s just a matter of finding the right flour blend. I want to find & create recipes that will help everyone to eat a normal diet, not having to go without just because of this silly little “disease”. I don’t consider it a disease, I just can’t eat items with gluten…that is a pretty easy way to deal with it. I’d rather just avoid it than have to take pills or shots everyday. Anyways… that’s my feeling. I’m glad that so many of you are following along and subscribing! Thanks!

The one thing that I had to give up making, which really saddened my daughter, was crepes (or as we call them in our house, flat pancakes). My daughter loves crepes slathered with syrup, rolled up and cut. I’ve loved them ever since I was her age. I did try a recipe nearly a year ago, and it failed. Miserably. But, just recently my daughter told me that her favorite food was flat pancakes, and her favorite fruit was strawberries. Now I was determined, I was going to make these crepes gluten-free! I think I had only made crepes once in the past year for the kids, and now that I knew it was her favorite food, I knew I wanted to figure out how to make them again, so that we could ALL enjoy her favorite food again.

That is how this recipe came to be. It is based on my Mom’s recipe that she gave me years & years ago. I tell you. What a success. Other people celiac disease know what I’m talking about. When you re-create something that used to be a favorite of yours, and it works. Wow…excitement! You have to tell someone! Yes, it is silly to get so excited over some flat pancakes, but this meant that we could all partake in them again. While we were eating, I was just commenting (for the fifth time) about how great these were. The taste, texture & roll-ability were all identical to my regular crepes. It was then that my 6 year old, which a huge grin on her face, says “So, that means we can have these more often???” Yes dear, we most certainly can!

Thanks again, and I look forward to seeing what we can all make gluten-free in the next year! Our kitchens may seem more like science labs than bakeries, but the end result will be fantastic! Happy Baking!


Gluten-free Pumpkin Crepes | The Baking Beauties


Gluten-free Crepes
Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended, because they cook so quickly.
  • 1 1/2 cups Featherlight Flour Mix (see note)
  • 1/2 teaspoon xanthan gum
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 large eggs
  • 2 tablespoons oil
  • 1/2 teaspoon vanilla
  1. In a small bowl, combine all dry ingredients.
  2. In a larger bowl, combine all wet ingredients.
  3. Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
  4. In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
  5. Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
  6. You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!
Bette Hagman's Featherlight Flour Mix is as follows - 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 tablespoons potato flour (not starch).


  1. betty r says

    Gorgeous, gorgeous pic Jeanine, I love these! Definetly a hit here too! We call them German pancakes. My g’kids think these are the best!

  2. betty r says

    Also wanted to add that I think you’ve been doing a great job on the gluten free recipes and I’m so glad that you are feeling well and with changing up recipes you can have it all…you go girl!!

  3. The Gluten-free 'Dish' says

    These look REALLY good..(sorry for the shouting. I could try these with coconut milk. I like that they are low sugar…hmm.. ~Debbie

  4. Mel says

    Clearly, you know the way to my heart. I have some Nutella in the cupboard just to be slathered on a delicious crepe. Thanks!

  5. glutenfree4goofs says

    Great minds think alike, eh? I did gluten free crepes on my Blog Schmog too! Thanks for stopping by, your pictures are awesome. Wish I could snap more attractive photos but the kids gobble too fast :)

  6. Jeanine says

    Betty, thank you so much for the encouraging words. I figured I'll be on this diet for a while, I might as well make the best of it! 😉

    Debbie…shout away! I know I was when we had them. DELICIOUS!!

    Mel…Nutella…you're a girl after my own heart! I've seen crepes topped with nutella & fresh fruit, and they look FANTASTIC! Next time! 😉

    Jessie, it is hard to get pics with the kids begging for food, isn't it?? :) I saw you had crepes too, great minds! 😉

    Juliana, you won't be disappointed! I can't wait to make these again.

  7. Diamond says

    After having this recipe in my folder for years I finally used it! I made adjustments (no xanthan gum, sugar or vanilla, use half water with the milk, and a different flour combo) and make tortillas with it for my gluten and corn free family. We have a small pan, so only need 1/4 cup of batter, giving us 7 tortillas from a 1/2 recipe. Just the right number for dinner.

    When I make these as actual crepes, I am planning to use canned coconut milk. I used it once when we were out of milk and it was yummy.

    • Jeanine says

      Great tips, Diamond! Glad to hear that the recipe works well for your family, it is very adaptable.

  8. Diamond says

    Wanted to add because we are corn free, we avoid vegetable oil. For this we use olive oil. The coconut oil attempts did not work.

  9. croak says

    Thanks so very much for this recipe. Want to try it tomorrow. Can these be frozen successfully? Made the peanut butter caramel thumbprint cookies and the granola bars. Very yummy. Thx!!!

  10. Racheal says

    I got diagnosed with Celiac two years ago, along with my two children, and a sister. I am blessed to have a mother who is very interested in creating recipes that taste the same as “regular” food/baking. Our best mix so far has been:
    1 c. Brown Rice flour
    1 c. Millet flour
    3/4 c. Arrowroot starch
    1/4 c. Potato starch
    We all find that tapioca gives a distinct after-taste, especially once you have made the switch to arrowroot. Our family is the same as yours – we love crepes, or as we call them “skinny pancakes”. =) I am glad you are finding ways to make the regular things too.

  11. Karen Green Armstrong says

    Thank you for this fantastic recipe. I made these for our office Christmas eve breakfast (filled with Nutella and fruit) and they are the best crepes ever.


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