Gluten and Corn Free Crepes

My mother recently took a trip to France to visit my uncle and his wife, Ann, who live in a small town that borders Geneva, Switzerland. She had two requests for her trip: visit a lavender field, and eat a proper French crêpe. When she told this to my relatives, they were somewhat puzzled–because in all their time in France, they had never eaten a crêpe!

Undeterred, a few days into my mom’s trip, they found a small restaurant that served crêpes. They ordered an assortment of sweet and savory crêpes,and during their meal, they spent time telling stories of my dad, who passed away nine months ago. This was especially meaningful because it was the first time that my uncle had shared these memories of my dad (his brother).

Conversation flowed naturally between taking small bites of these sweet,buttery, thin-style pancakes. It was as though this comforting food allowed for a safe space for them all to be sharing these family memories.

Our gluten and corn-free take on crêpes are still sturdy enough to be filled with endless toppings, like nutella, peanut butter, strawberries, spinach, roasted garlic; the list goes on. However, there are a few tricks to be aware of due to the different make-up of the batter: use butter to grease your cooking pan; make sure to let your batter sit in the fridge for 30 minutes before you make your crêpes (so it can bind together a bit), and cook the crêpes a bit longer than your “regular” floured style crepes would be. Oh, and one last thing that is very important: invite a few friends over to share in the crêpe-making process and enjoy sharing memories.

Gluten and Corn Free Crepes
Prep time
Cook time
Total time
Easy and delicious allergy friendly recipe adapted from Martha Stewart.
Recipe type: Breakfast, Brunch
Serves: 9
  • 1 cup gluten-free all purpose flour (we used trader joe’s brand)
  • 2 cups almond milk (we used califia farms--unsweetened)
  • 4 eggs
  • ¼ teaspoon sea salt
  • 4 tablespoons butter
  • 2 tablespoons white sugar
  1. Blend all ingredients in a blender.
  2. Place in the fridge for a minimum of 30 minutes.
  3. Heat a non-stick pan and melt 1 tablespoon butter.
  4. Slowly pour about ¼ cup of the batter onto the pan, adjusting the amount if needed to that it is just enough to cover the bottom of the pan.
  5. Spread around until the batter is evenly coating the bottom of the pan.
  6. Let cook until the batter is set--1-2 minutes
  7. Flip.
  8. Cook for 30 more seconds.

About the Author:

A native Texan who, after being diagnosed with food allergies and Celiac Disease in her mid-twenties, wanted to help others who drastically had to change their diets later in life. She now lives in Los Angeles with her husband, where she operates Mary Lee Kitchen.

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