Gluten free crepes recipe is the perfect way to use up sourdough discard while waking up your starter from the fridge! You may have been away on holiday or you’ve just left your gluten free sourdough starter in the fridge for a while. This recipe helps to reactivate your starter and puts that extra discard to good use. Giving the gluten free crepes an overnight rest helps develop flavour and makes the batter easy to work with, resulting in flexible, thin and delicious crepes. Whether you enjoy them sweet with some fruit, or savoury with scrambled egg. These crepes are so easy to make and a must try!

If you do not have a gluten free sourdough starter, then check out the alternative below, for an equally amazing gluten free crepe.

Step by Step Instructions For Gluten Free Crepes

For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing gluten free flour. Here is the link to the scale that I use, and there are many great options for kitchen scales.

Mix the Wet Ingredients

In a large bowl, whisk together the sourdough discard, milk, water, eggs, melted butter, honey and salt. The discard not only adds flavour but also helps with the crepes flexibility.

Incorporate the Dry Ingredients

Sift together the gluten free flours of millet and tapioca starch, with the psyllium husk powder. Whisk well to prevent lumps. The psyllium husk will help bind the batter. Whisk the dry ingredients well into the wet ingredients.

Let the Batter Rest Overnight

Cover and refrigerate. This step allows the flour to fully hydrate and the sourdough to work its magic, enhancing both flavour and texture.

Adjust Consistency Before Cooking

The next day, give the batter a good stir. If it has thickened too much, add a splash of water or milk until it reaches a pourable consistency. I added about 15 grams of water because the batter had thickened overnight.

Cook the Gluten Free Crepes

Heat a non stick pan over medium to high heat. Lightly grease with butter and oil, then pour a thin layer of batter, swirling the pan to spread evenly. Cook for about 1-2 minutes per side until golden brown and cooked through.

Serve and Enjoy

Fill with the crepes with your favourite toppings like fresh fruit, jam, cheese, ham or scrambled eggs. These crepes work equally well for sweet or savoury fillings!

Tips for Perfect Gluten Free Crepes

Use a medium to high heat pan – Too hot, and the crepes will burn …. too cool, and they’ll turn out rubbery.

Grease lightly – Too much oil and butter can make them greasy and heavy. A thin, even coating is ideal. I prefer half butter and half olive oil for the best texture!

Stir the batter between crepes – The flours will settle, so give it a quick mix before each pour.

Make them ahead – The crepe batter stores well in the fridge for up to 3 days, or when cooked they can be kept covered on the counter for a few days.

Can I Make These Without Sourdough Discard?

Yes! This recipe can be made by replacing the sourdough discard with 72 grams of brown rice flour and 78 grams of water

How to Create a Gluten Free Sourdough Starter Here