Making: Gluten-Free Crepes with Strawberries

Recently I became rather obsessed with the idea of trying to create gluten-free crepes that taste as good as I remember traditional crepes to be. About a year ago I started using Carol’s Gluten Free Flour, and it’s really the only gf flour I use anymore. It has the lightest texture and flavor of any gluten-free flour I’ve ever tasted. So far it has worked perfectly for everything from delectable cupcakes to scrumptious apple ring fritters. I know I probably sound like an infomercial, but I really just love this stuff (no payment or reimbursement has been sent my way for me to say that)…although Carol, if you’re listening I wouldn’t mind a bag or two of flour (I plow through this stuff like nobody’s business).

So anyhow, I decided it was time to see if my trusty flour was up for the challenge of becoming crepe-worthy. Turns out it was! My daughter and I have been feasting on crepes stuffed with fresh strawberries and whipped cream just about every weekend for the past 5 weeks. Even my daughter who said in the past that she “thinks crepes are gross,” has requested them more than a couple times. Delicious!

Anyhow, for any of you who are interested, at the bottom of this post is the adapted (and sweetened) recipe I’ve been making. For those of you who are lucky enough to be able to feast on traditional floury goods, the original recipe can be found here (although I’d probably still sweeten it a bit if you’ll be having them with berries). Enjoy!



I also thought that this post was the perfect time to use (and show off) the new photo backdrop that my daughter and I made a couple weekends ago. Doesn’t it look like an old weathered table?! We just took two old wooden palettes, removed the boards from one, and then nailed them all together onto one palette. I think it looks pretty good!

Oh, and I also thought it would be amusing for me to show you the way things really look behind the scenes when I’m not so closely focused in on the food. Messy desk and pile of bills, check! Ugly scanner to the side and two photo backdrops propped up on a folding tray, check! Oh, and of course music from Pandora playing on my computer, check!

If you’re looking for some last minute Easter/Springtime inspiration for your weekend, here are a few sweet posts here on Creature Comforts that you might have missed:

Hope you have a wonderful Easter weekend! I’ll see you all next week. xo Ez

Good Taste
Gluten-Free Crepes with Strawberry

Makes 5 large crepes


  • 2 eggs
  • 1 teaspoon vanilla, gluten-free
  • 1/2 cup milk (I use non-fat)
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1-2 tablespoons sugar (add more or less depending on your preference)
  • 1 cup Carol’s Gluten-Free All Purpose Flour
  • 2 tablespoons salted butter, melted
  • 1 tablespoon butter, for pan
  • (optional) – powdered sugar and whipped cream

Fresh Strawberry Topping

  • 1/2 to 1 container fresh strawberries, washed and cut into bite-size pieces
  • 2 tablespoons sugar (more or less to taste)
  • (optional) 1/2 teaspoon freshly grated lemon or orange zest
  • Place strawberries into a bowl and sprinkle with sugar and zest. Use a spoon to gently mix the berries until the sugar has coated them. Set aside and allow berries to soften in the sugar before serving. About 5 minutes.


  • Place 2 tablespoons of butter into a small saucepan, and melt over low heat. Meanwhile, in a medium mixing bowl, whisk together the eggs, vanilla, milk, water, salt and sugar until thoroughly combined. Gradually add in the flour with whisk to combine. Remove butter from heat, and pour into batter in a steady stream while slowly whisking to combine. Mix until smooth. Note: Crepe batter is much thinner than pancake batter, so don’t be alarmed if it seems runny. You can always whisk in an extra bit of flour to thicken it up a bit if need be.
  • Heat a small amount of butter in a large frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each crepe. As soon as you’ve poured the batter, tilt and swirl the pan in a circular motion so that the batter coats the surface evenly. Use caution…this is the part when I usually burn myself.Cook the crepe for about 2 minutes, until the bottom is light brown.
  • Using a rubber spatula, flip the crepe and cook the other side. Repeat this process with remaining batter. You can keep your finished crepes warm in an the oven (on very low heat) until you are ready to serve.
  • Top crepes with fresh strawberries, a dallop or two of whipped cream, and a dusting of powdered sugar.
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  1. Summer // House&Hold / / Reply

    Yes! This is perfect – totally solved my Easter dilemma! + so beautiful Ez! <3

  2. Summer // House&Hold / / Reply

    Yes! This is perfect – totally solved my Easter dilemma! + so beautiful Ez! <3

  3. Summer // House&Hold / / Reply

    Yes! This is perfect – totally solved my Easter dilemma! + so beautiful Ez! <3

  4. Cinnamon / / Reply

    Ez! You are fantastic! Going to make crepes this weekend for sure. Thank you for the recipe! Happy weekend to you and your daughter. :)

  5. Laura / / Reply

    I've also tried crepes using a GF pancake mix. A little trial and error is required to get the right consistency & know when they're done, but it was an easy and quick way!

  6. Summer // House&Hold / / Reply

    Yes! This is perfect – totally solved my Easter dilemma! + so beautiful Ez! <3

  7. Summer // House&Hold / / Reply

    Yes! This is perfect – totally solved my Easter dilemma! + so beautiful Ez! <3

  8. Summer // House&Hold / / Reply

    Yes! This is perfect – totally solved my Easter dilemma! + so beautiful Ez! <3

  9. Summer // House&Hold / / Reply

    Yes! This is perfect – totally solved my Easter dilemma! + so beautiful Ez! <3

  10. Casey / / Reply

    I LOVE crepes. My sister just recently switched my 3 year-old neice to a GF diet – maybe I can convince her to make these for the family for Easter morning. And thanks for sharing the overall pic of your office/photo set-up! I often laugh at myself when I'm taking product shots because I have stacks of props and backdrops piling up around my serene little scene. But no one knows! :) Happy Easter weekend!

  11. Trude / / Reply

    Oh wow those sound delicious! Norwegian pancakes are traditionally very thin and crepe-like, these photos are making me crave my mom's! :) And I love how you made that background/tabletop, it really photographs beautifully!

  12. dervla / / Reply

    Crepes are the best (although in Ireland we just knew them as pancakes). I'm trying to work more gluten-free options into my meals so this is great. Beautiful photographs too.

  13. Bobbi / / Reply

    This looks so yummy! I've been on the gluten free path for less than a year now and I'm always happy to find good recipes that help make life more normal:)

  14. Gina / / Reply

    Making crepes scare me!! I love love love them, I had a friend growing up whose mother was European and they made crepes whenever I slept over their house. Oh they just make me so nervous to make on my own, haha. I should try, right??

  15. D. from Hungary / / Reply

    Oh, that's not a "messy desk"… you should see mine ! :)

    The food looks yummy, will definitely try it, yum.

  16. Edda / / Reply

    You can also try using organic buckwheat flour, it's gluten free and in northern France, where the crêpes are originally from, the crêpes traditionally contain buckwheat flour instead of regluar flour.

  17. Lia / / Reply

    Thanks for sharing this recipe. I just made it for our Easter breakfast and it was delicious! Love seeing your shooting space too.

  18. Barbara / / Reply

    Strawberries are just perfect for all kinds of experiments. Pies and pancakes goes excellent with it*

  19. Emily (New York) / / Reply

    Uhhhh I loooove crepes. Ya know what's sad? When I was in France, I was SO excited to eat a crepe when I first got there and….it wasn't very good. It was icky and fell apart and just..wasn't what I expected. But then in Southern France, I stole a bite of my friends and it was DELICIOUS. Now these look soo yummy! I haven't had one since France (four years ago!) but I could definitely try these..and definitely with yummy strawberries! Thanks for sharing :)

  20. podtim / / Reply

    nice photoshoot..
    just something curiously,from your behind the scene photo, is it the light come from your window?

  21. Jennifer / / Reply

    I made these crepes for the family (we have one kid with gluten and milk allergies). I used coconut milk instead of cows milk and just used plain chopped strawberries without whipped cream. I made the crepes for each person in order of their getting up out of bed, sprinkled powdered sugar over them and served with maple syrup, said nothing about the "allergy freeness". Each person loved them and asked for another…..

  22. Kelly / / Reply

    Mix it up in the blender and pour from there – less mess and you get everything mixed up perfect!

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