Gluten and Dairy Free Crepes

Dec 24 2025

When I made this recipe I made 2 adjustments. First I only made half of the recipe. Second, the batter felt a bit too thick so I poured in more oat milk before cooking to thin it down.

Ingredients

• 2 cups (312g) King Arthur Gluten-Free All-Purpose Flour
• 1⁄2 teaspoon table salt
• 2 tablespoons (25g) granulated sugar
• 1⁄2 teaspoon xanthan gum
• 2 1⁄2 cups (567g) oat milk
• 4 large eggs
• 1 teaspoon Vanilla Bean Paste
• 4 tablespoons (57g) butter, melted

Steps

1. Combine flour, salt, sugar, and xanthan gum in a medium-sized bowl
2. Beat together milk, eggs, and vanilla in another bowl.
3. Add the dry ingredients to the wet, half at a time, whisking to incorporate.
4. Stir in the butter. Cover and let sit for at least an hour. You can leave it in the fridge over night.
5. If the batter seems to be too thick, add oat milk a splash at a time and whisk to incorporate. You’re looking for a fairly thin and runny batter. About twice as thick as egg nog.
6. Set your oven to keep warm (170ºF) and place a plate in it.
7. Heat a pan until it’s medium-hot; a 10" skillet works well here. Use a paper towel to carefully wipe the bottom of the pan with a bit of butter.
8. Pour a scant 1⁄3 cup of batter into the bottom of the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.
9. Cook until the bottom of the crêpe begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side, just until set, and place on the plate in the oven.