Gluten-Free Crepes

Jump to recipe

Looking for an easy gluten-free crêpe recipe that actually works?
These cassava flour crêpes are light, flexible, and simple to make with just a few pantry staples. Unlike many gluten-free batters that tear or turn gummy, cassava flour creates crêpes with a smooth texture that cooks evenly and holds together well.

Cassava flour is made from the whole cassava root and has a mild, neutral flavor, making it perfect for both sweet and savory fillings. These cassava flour crêpes can be enjoyed with fruit and syrup for breakfast, filled with vegetables or eggs for brunch, or wrapped around savory proteins for a light dinner. They are naturally gluten-free and work well with dairy or plant-based milk, so they fit easily
into a variety of diets.

This recipe is beginner-friendly and comes together quickly in one bowl. A short resting time helps hydrate the flour and improves the texture, but even without it, the crêpes cook beautifully. If you’ve been searching for a reliable gluten-free crêpe recipe that tastes great and doesn’t require hard-to-find ingredients, this one is a keeper.

Gluten-Free Crepes
Servings

6-8 crepes

Prep time

10 minutes

Cooking Time

10 minutes

Ingredients

  • 1 cup Madame Sarah Cassava Flour
  • 1 ¾ cups milk (dairy or plant-based, such as almond or oat)
  • 2 large eggs
  • 2 tablespoons oil (plus more for the pan)
  • ¼ teaspoon salt

Optional (for sweet crepes):

Directions

  1. Make the Batter
    In a medium bowl, whisk together the eggs, milk, oil, and any optional sweet flavorings if making sweet crepes. Gradually whisk in the cassava flour and salt until the batter is smooth. The consistency should be thin and pourable, similar to heavy cream. If the batter is too thick, add additional milk 1 tablespoon at a time until desired consistency is reached.
  2. Rest the Batter (Optional)
    Let the batter rest for 10–15 minutes. This helps fully hydrate the
    cassava flour and reduces air bubbles for smoother crepes.
  3. Cook the Crepes
    Heat a nonstick or well-seasoned skillet over medium heat and lightly coat with oil or butter. Pour about ¼ cup of batter into the pan, immediately swirling to spread it into a thin, even layer. Cook for 1–2 minutes, until the edges begin to lift and the bottom is lightly golden.
  4. Flip and Finish
    Carefully flip the crepe and cook for an additional 30 seconds to minute, until set.
  5. Repeat
    Transfer cooked crepes to a plate, stacking them and covering with a clean towel to keep warm while cooking the remaining batter.

SHOP THE RECIPE

Cassava Flour | Farine de Manioc Cassava Flour | Farine de Manioc
Vanilla Extract Vanilla Extract
White Sugar White Sugar