Gluten-Free Crepes
Gluten-Free Crepes
Open in full-screen mode

Gluten-Free Crepes

10 MIN
4 to 5 crepes



  1. In a bowl, combine all of the ingredients with a whisk until smooth.
  2. In a 9-inch (23 cm) non-stick skillet lightly brushed with butter, cook the crepes one at a time, using about 1/2 cup (125 ml) of the batter for each one, until golden brown on each side. Place the crepes on a plate and cover with foil to keep warm as you work.


  1. It was my first attempt in making something gluten-free from scratch and I am very pleased with the result. I ended up with five perfect thin crepes which were delicious stuffed with salmon, lactose free sour cream and spinach. The best part is that making them was really easy. I will stick to this recipe. I am glad I found it.

  2. I happen to think this crepe recipe using cornflour is a great idea and has inspired me with more ideas on what to do with cornflour for other recipes. The only thing I found in making this recipe going with the quantity of cornflour and milk listed is that the consistency of the batter came out more appropriate for a pancake mix than for crepes.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.