Basic thin gluten free crepes with lemon juice and sugar

Basic Thin Gluten Free Crepes

Crepes are not only delicious, but so easy to make as well. There are really no reason to miss out on them if you’re gluten free!

No need for those overpriced ready made pancake mixes either. The ingredients required couldn’t be more simple and minus the resting time, the batter really only takes seconds to whip up together.

You don’t have to add the flaxseeds, but on top of bringing the nutritional value up a little, it does help with the texture as well by adding some elasticity. For better results, the flaxseeds need some time to soak so make sure you let the batter rest for a while.

In fact don’t ever skip the resting time! Whether you choose to use flaxseeds or not in this recipe, you should always let the batter rest anyway. Yeah it’s a bit annoying, but it makes a difference. It allows the starches to absorb the liquid and produces a softer, more flexible texture. If you’re impatient like me and often can’t be bothered to wait, you could prepare the batter in advance and let it rest in the fridge overnight.

Basic thin gluten free crepes with lemon juice, sugar and vanilla syrup
Thin gluten free crepes with freshly squeezed lemon juice, sugar and madagascan vanilla syrup


  • 1 cup gluten free flour blend (I often use Doves Farm gluten free self-raising flour, but I’ve also recently been loving M&S Made Without Wheat)
  • 1 cup whole milk
  • 1 egg
  • Butter or oil (for cooking)


  • 2 Tbsp flaxseeds (I use Linwoods flaxseeds with added almonds, walnuts and brazil nuts)

Yield 4-5 large pancakes.


  1. With a whisk or spoon, mix the flour, milk and egg together until there are no lumps left. My favourite thing to use is a measuring jug instead of a bowl as it makes the whole cooking process a lot easier (and less messy) when it comes to pouring the batter into the frying pan. As these are thin pancakes, the batter should be relatively runny, but feel free to adjust the milk quantity slightly depending on the desired thickness.
  2. Let the batter sit for 15-20 minutes. As annoying as this step can be, it allows the starches to absorb the liquid and produces a better texture overall.
  3. Melt a bit of butter in a non-stick frying pan on low heat. You can also use any cooking oil of your choice, however I find butter is the best for this. Pour some batter and angle the pan in a circular motion to spread the batter. Cook each crepes for 2-3 minutes on each side.
  4. Serve with toppings of your choice.

Basic gluten free crepes with caramelised apples and custard
Thin gluten free crepes with caramelised apples and custard.


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