Gluten Free Crepes


  • 1 cup Live Free Gluten Free (LFGF) All-purpose wholemeal flour
  • pinch of salt
  • 2 eggs
  • 1½ cups milk
  • 3 tspn butter, melted
  • oil for cooking


  1. Place LFGF All-purpos wholemeal flour in a bowl. Make a well in the centre and add eggs and a little milk. Mix together from the centre to incorporate all the flour, adding milk gradually as needed. Once all the flour is incorporated, add remaining milk and melted butter, and beat well.
  2. In a heavy-based frying pan, heat just enough oil to barely cover the base. Pour in ¼ cup of batter, tilting the pan and using a palette knife to spread the batter thinly and evenly. Cook over high heat until lightly browned (about 1min). Turn crepe with palette knife and cook for a further 30secs. Remove from pan and keep warm.
  3. Continue cooking batter ¼ cup at a time until it is all used.
  4. Serve crepes warm with savoury or sweet fillings and toppings.
The picture shown is a Spinash, Feta and Bacon crepe covered in LFGF Cheesy Sauce.
Instructions for making the sauce are as follows:
White sauce

  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons LFGF All-purpose plain flour
  • 1 cup of milk
  • Grated Cheese
  1. Melt butter in saucepan – do not boil
  2. Remove from heat, add LFGF  All-purpose plain flour and pepper. Stir with wooden spoon until smooth.
  3. Stir over a low heat for 1 minute – it must not be allowed to brown
  4. Add the milk.
  5. Stir over heat until it thickens and add cheese.

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