There are a lot of gluten-free crepe recipes on the web but I think I may have perfected the skill of making the perfect gluten-free French crepe. My husband and I recently returned from a twelve day European cruise to celebrate our 30th wedding anniversary. Wow! It was a trip of a lifetime. I had never been to Europe, so it gave a perfect sampling of many beautiful cities. I found some cities a bit more difficult to eat gluten-free than others. In Italy for instance, most menus are full of pizza and pasta, but not the gluten-free version. I ate a lot of anti-pasta and mozzarella cheese with tomatoes and basil. In France, the smell of a crepe lured me in, but again, no gluten-free version. My hubby sampled them all for me. I told him as soon as we return I was going to work on perfecting a gluten-free crepe that rivaled the French crepe, very thin with slightly crisp edges. My husband, who is very honest, will send me back to the “test kitchen” if it’s not just right, gave me the two thumbs up. He said, “Babe, you nailed making the perfect gluten-free French crepe, I’m not sure I could tell the difference!”

The Perfect Gluten-free Crepe
Perfecting the gluten-free crepe; thin, crisp edges with excellent texture.

I watched several different videos of French chefs creating crepes and a few similarities stood out. Make sure the batter is thin, the pan must be extra hot, and begin pouring the crepe in a circle from the outer edges of the pan to the center. This will help ensure that the outer edges crisp because they will cook slightly longer. Using a non-stick 10″ skillet, I found that just shy of 1/3 cup of batter made the perfect crepe. The next trick of course is getting the flour right. I used even 3rd’s of rice, tapioca and potato starch, which was the perfect blend.

The Secret to a Perfect GF Crepe
Thin batter and a hot skillet are the combination needed for a perfect crepe.

The crepes cook quickly, so place them on a warm plate and fold them in half to help preserve the heat.

Thin Gluten-free Crepes
The secret to a perfect crepe are the thin, slightly crispy edges.

You can fill your crepes with any type of fruit, or use Nutella spread, which is very popular at all the Creperies in France. This crepe recipe may also be used to make a savory one with ham and cheese if you like. I prefer using seasonal fruit, so making an apple compote seemed natural. I cut a large Fuji apple in half (use two apples if they are small to medium size) and placed half in a blender, creating an apple sauce. The other half I chopped and placed in a pan to create the compote.

Simmering Apple Compote
The caramelized sauce infuses into the apples as they simmer.

After the apples had simmered for about 20 minutes, I added the pureed apple to the sauce.

Caramelized Apple Compote
Filling and topping the crepe with this compote tastes like eating your favorite apple pie. Yum!

Place a small amount of caramelized apple compote in the center…

Filling a Gluten-free Crepe
Spread a little caramelized apple filling on the inside before rolling the crepe.

roll the crepe, and place a little compote on top. The end result is a crepe my husband said tasted as close to a French crepe as I could have hoped!

Gluten-free crepes with caramelized apple compote makes the perfect breakfast!

The only city we visited in France was Toulon. Certainly not the most beautiful city in France. It is home to a large naval base and was massively bombed during World War II. Sadly, their beautiful buildings were replaced with uninspired apartment complexes along the Mediterranean coast. Dive a little deeper in to the city and you will find remnants of a once beautiful place. We wandered through the streets and came across a local farmer’s market selling everything from fresh olives to goat heads and sea urchins (I saved you by not posting the picture of the goat heads). It did, however, make me wonder if I would cook any differently if I lived in France.

Toulon, France
Toulon, France, not the most beautiful of French cities, but still a nice visit.

Gluten-free Crepes with Caramelized Apple Compote

Serves 8
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Gluten-free
Meal type Breakfast, Dessert
There are a few secrets to making the perfect gluten-free crepes, thin with crisp edges. Try this recipe out; they taste as good as a true French crepe!



  • 2 Large eggs (free range)
  • 1/2 cup water
  • 1/3 cup white rice flour (extra-fine)
  • 1/3 cup tapioca starch
  • 1/3 cup potato starch
  • 1/2 cup milk (whole)
  • 2 tablespoons butter (melted)
  • butter (for pan)


  • 3 tablespoons butter
  • 1 Large apple (divided in half. chop half, puree half.)
  • 1/3 cup coconut palm sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon water


Step 1
In a small sauce pan over medium heat add butter and 1/2 a large chopped apple.
Step 2
Add coconut palm sugar, cinnamon and water.
Step 3
Bring apple mixture to a medium boil, stirring occasionally.
Step 4
Place remaining half an apple into a blender and blend on high until applesauce forms. Add a tablespoon of water if needed.
Step 5
Add applesauce to chopped apples in saucepan.
Step 6
Turn burner down to low and continue on a slow simmer while you make the crepe batter.
Step 7
Simmer until apples are completely soft.
Step 8
In a medium size bowl, whisk together 2 large eggs and water.
Step 9
Briskly whisk in rice flour, tapioca and potato starch.
Step 10
Slowly add milk while continuing to stir.
Step 11
Melt 2 tablespoons of butter and add to crepe mixture. Batter should be extremely thin.
Step 12
Heat a 10"non-stick skillet on high heat. Add a small amount of butter to cover the bottom of the pan.
Step 13
Stir the batter between each crepe to ensure it is fully blended; flour has a tendency to settle. Pour approximately 1/3 cup of batter into heated pan beginning in a circular pattern from the outer edges of the pan to the center. Lift the pan and swirl in all directions creating an even coating.
Step 14
Cook until outer edges begin to crisp and pull away from the pan. Flip over and cook an additional 1 minute on other side.
Step 15
Place cooked crepe onto a warm plate and flip in half. Continue cooking until all crepe batter is used.
Step 16
Open crepe and place a small amount of apple compote down the center. Roll crepe and add a small amount of compote on top. Sprinkle with powdered sugar and serve warm.

This recipe has been shared on the following blogs: VegetariamMamma

29 comments on “Making the Perfect Gluten-free French Crepe”

  1. You don’t understand how BADLY I’ve been craving crepes! I haven’t had one in almost four months. Thanks for making my mouth water, I wish I could reach through the screen and grab that crepe. Awesome recipe <3

  2. Yum! This sounds absolutely delicious. I’m hoping to visit France in the spring, because a good friend moved to Paris. I’m so jealous! Where else did you stop in Europe? It sounds like an awesome trip.

  3. Those look DELICIOUS! While I do not follow a gluten-free lifestyle, I do try to limit my intake, and I don’t think I’d feel like I would be missing out if I tried these! Looking forward to trying your recipe! Yum! 🙂

  4. Oh wow – these sound amazing and look even more delicious than the gluten-full kind 🙂 I’ll have to impress my GF girlfriends with a batch of these at our next getaway. Thanks for the great recipe and tips!

  5. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!

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