• 1 ¾ cups of  gluten-free flour and xanthan gum-free
  • ¼ teaspoon of kosher salt
  • 3 eggs beaten, if you take it out of a freeze, bring it to room temperature
  • 2 tablespoons of melted and cooled unsalted butter
  • 2 cups of milk at room temperature


  1. Take a large bowl and add the gluten-free flour and salt. Mix it evenly. Make sure that the mixture is consistent. Make a well in the center of your flour mix and add the wet ingredients. Whisk till it has combined properly. The batter is going to thicken up as you keep whisking.
  2. In order to get the best results, cover your bowl with a lid and place it inside the refrigerator for a night. Prior to using the batter, take it out from the refrigerator and whisk it till it smoothes up. Let it come down to room temperature. The batter needs to have the consistency thicker than milk but thinner than that of heavy cream. Transfer your batter to a large measuring cup.
  3. Take heavy-bottom skillet 9 inches in size. You can also use a 9 inch greased iron skillet. Place it on a medium flame for two minutes. Pour 5 tablespoons of batter in the center and swirl it for distributing the batter throughout the flat surface of your pan evenly. Once you get the hang of it, it is going to get easy. Cook on medium heat till the edges and the bottom portion of the crepe is light golden brown in color. Use a spatula to turn the crepe over. Cook the other side in the same manner to get a golden brown color. Take it out of the pan and place it on a lined-parchment. Repeat the procedure with the rest of the batter. Stack the crepes on top of the other.

  1. Cover the crepes with a moist towel. Keep them at room temperature for two hours till you serve them. You can wrap it up tightly in a freezer-wrap and keep it frozen till you are ready to use it. Take it out defrost at room temperature. Refresh your crepes in a non-stick and warm skillet for few minutes per side. Do this with each crepe and serve hot.

NOTES – In case you are not gluten intolerant, you can replace the gluten free flour with regular flour and replace almond milk with cow’s milk.