Gluten Free Crepes Pancake Mix
Whip up effortlessly elegant gluten-free crepes with this versatile recipe that starts with a simple gluten-free pancake mix! These delicate and lacy crepes come together in just 30 minutes, perfect for breakfast, brunch, or dessert. Featuring a harmonious blend of pantry staples like milk, eggs, and melted butter, this recipe creates a silky, pourable batter that's easy to work with. Customize your crepes by adding vanilla extract for a hint of sweetness or exploring savory fillings for a mealtime twist. Whether you fill them with fresh fruit, decadent chocolate spread, or savory vegetables, these gluten-free crepes are a crowd-pleasing option for any occasion. Bonus: no special equipment is needed—just a skillet and a touch of finesse!
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Recipe Information
Ingredients
- 1 cup Gluten-free pancake mix
- 0.75 cup Milk (dairy or non-dairy)
- 0.25 cup Water
- 2 whole Large eggs
- 2 tablespoons Unsalted butter (melted) or neutral oil
- 1 teaspoon Vanilla extract (optional, for sweet crepes)
- 1 pinch Pinch of salt
- 1 teaspoon Butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the gluten-free pancake mix, milk, water, eggs, melted butter (or oil), vanilla extract (if using), and a pinch of salt until the batter is smooth and slightly thin. If the batter feels too thick, add a tablespoon of water at a time until it reaches a pourable, thin consistency.
Let the batter rest at room temperature for 5-10 minutes to allow the ingredients to fully combine.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with a small amount of butter or oil.
Pour approximately 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin, round layer.
Cook the crepe for 1-2 minutes, or until the edges begin to lift and the underside is golden brown. Flip the crepe using a thin spatula and cook for an additional 30-60 seconds on the other side.
Remove the crepe to a plate and repeat the process with the remaining batter, greasing the pan as needed between crepes.
Serve the crepes warm with your choice of fillings. For sweet crepes, use fruits, whipped cream, or chocolate spread. For savory crepes, try cheese, ham, or sautéed vegetables.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 38.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 884 mg | 68% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
