Tender Gluten-Free Crepes (Sweet or Savoury)

These are the gluten-free crepes we come back to again and again: soft enough to roll without a single crack, and happy to go sweet or savoury depending on the hour. The secret is a simple three-flour blend — potato starch for stretch, sweet potato flour for softness, rice flour for structure — no gum required.

How to Gluten Free

Tender Gluten-Free Crepes (Sweet or Savoury)

Soft, flexible gluten-free crepes that fold without tearing and work equally well sweet or savoury. A three-flour blend (potato starch, sweet potato flour and rice flour) gives them a tender, lacy finish — brunch, dessert or dinner, all coeliac-friendly.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 crepes

Course: Breakfast, Dessert

Cuisine: French

Ingredients Method Notes

Ingredients

  

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• 50 g potato starch labelled gluten-free
• 50 g sweet potato flour
• 50 g rice flour labelled gluten-free
• 3 medium eggs
• 350 ml milk or plant milk for dairy-free
• 25 g butter melted (or oil)
• 1 pinch salt

Method

 

1. Whisk the dry ingredients (potato starch, sweet potato flour, rice flour and salt) together. Add the eggs, milk and melted butter and whisk to a smooth, pourable batter.
2. Rest the batter for 15–20 minutes if you have time — it makes the crepes noticeably more tender.
3. Heat a lightly buttered non-stick pan over medium heat. Pour in a thin ladle of batter and swirl to coat the base. Cook about 1 minute until golden underneath, then flip and cook 30 seconds more.
4. Fill and fold while warm — sweet (berries, banana, dark chocolate, a swirl of coconut yogurt) or savoury (cheese, sautéed spinach, mushrooms, a cracked egg, or ham).

Notes

Coeliac notes
• Use rice flour and starches labelled gluten-free — plain versions can pick up gluten in shared mills.
• Make it dairy-free by swapping in plant milk and using oil instead of butter.
• Check your fillings: some dark chocolate carries barley malt, and deli ham can hide gluten — read the label.
• At home, use a clean pan, utensils and surfaces that have not just handled wheat flour or batter.

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