When you want something light, quick, and flexible to build a meal around, these gluten free crepes are the answer. They’re thin, soft, and hold together well, making them easy to roll, fold, or layer however you like.
The batter comes together in seconds with a blender, and the texture is perfect—tender, not brittle, and easy to flip without tearing. Whether you’re making breakfast, lunch, or a dessert dish, this recipe gives you a reliable base that’s low in carbs and free of gluten.
More Than Just Breakfast Food
These crepes aren’t only for maple syrup and butter—though they’re excellent that way. The mild flavor makes them work just as well with savory fillings like eggs, ham, cheese, or even leftover roasted vegetables.
Using psyllium husk powder adds structure without changing the flavor. It helps the crepes hold their shape while still staying soft and flexible. The cream cheese adds moisture and keeps the texture smooth.
Once cooked, they’re easy to store and even easier to repurpose. Stack a few with different fillings and turn them into a full meal.
What to Eat with Gluten Free Crepes
These crepes can be served in a variety of ways depending on what you’re in the mood for. Here are a few pairing ideas:
- Butter and sugar-free maple syrup
- Berries and homemade whipped cream
- Scrambled eggs and sausage
- Shredded chicken and cheese
- Spinach and goat cheese
They’re neutral enough to swing sweet or savory with no adjustments to the batter.
Storage and Reheating Tips
Let the crepes cool fully before storing. Stack them with a piece of parchment between each to keep them from sticking. Store in an airtight container in the refrigerator for up to four days.
To reheat, use a non-stick pan over low heat or microwave for 10–15 seconds. Avoid overcooking, as this can dry them out or make them rubbery.
You can also freeze cooked crepes. Wrap individually and store in a freezer-safe bag. Thaw overnight in the fridge and warm before using.
An Easy Recipe to Keep in Rotation
Once you’ve made these gluten free crepes, you’ll probably want to keep the ingredients on hand. They take just a few minutes to make, and you can fill them with whatever you have in your fridge.
They’re just as useful for quick breakfasts as they are for make-ahead lunch wraps or last-minute desserts. With no gluten and no complicated steps, this is a recipe worth bookmarking.
Gluten Free Crepes
Ingredients
- 4 oz cream cheese
- 4 eggs
- 2 tablespoons low carb powdered sweetener
- ⅛ teaspoon cinnamon
- 1 teaspoon psyllium husk powder
- 1 cup almond flour
- ¼ cup unsweetened almond milk
- Butter (for cooking)
Instructions
- Add all ingredients except the butter to a blender. Blend for 30 seconds or until smooth.
- Heat a small amount of butter in a frying pan over medium heat.
- Pour in about ¼ cup of batter, then swirl the pan to evenly spread it into a thin circle.
- Cook until the edges are dry and the center is set, then flip and cook the other side for 20–30 seconds.
- Remove from pan and repeat with remaining batter.