These Quick and Easy GF French Crepes have a slightly sweet and simple flavor. They go well with any and every filling while suiting it all and holding up incredibly well. The best part about these crepes is that they come together with a blender in about 5 minutes!

The French nailed it. Pastries, baguettes, and generally delicious food, France, as a whole, is a bright shining star of deliciousness. I’m not implying it’s the best, as there is an expansive sea of bright shining stars, but the French cuisine explodes with passion and creativity. You doubt me? Think about this…albeit amazing, what sane person looked at a snail and thought, “Voila! Garlic, butter, parsley, white wine and we have Escargot!” And what genius thought, “I will better the world with a stuffed, handheld pancake?” Whomever it was, we’re eternally grateful.

Can you Describe a Crepe?

In my humble opinion (understanding the French may be appalled), crepes are akin to a refined tortilla and just as versatile. They’re both vehicles of deliciousness! Stuffed with sweet or savory fillings, blintzed, handheld (cone), and occasionally eaten plain, everyone has their own favorite version. I know our nieces in Phoenix will say their favorite filling is nutella and bananas. While our mother’s favorite is most likely seafood filling (a recipe for another day). After you try this recipe, we’d love to hear what you filled your crepes with! We always love hearing about how our readers/visitors use our recipes. We have two suggestions for fillings below. If you’re looking for more options, here is a great post from Izzy Cooking and their 13 favorite fillings.

Do You Include a Recipe or Suggestion for Filling?

Yes and Yes! We’ve got two different fillings to stuff your crepes with. The first being traditional a whipped, cream cheese blend with strawberries, and the second is a ham and cheese melt (my favorite, think “Monte Cristo” without the deep frying). This includes dijon or honey mustard, ham, and melted baby swiss cheese, and fruit preserves. Occasionally, I’ll include either spinach, pretending to be eating healthy or scrambled eggs if I’m in a breakfast mood. Either way, I’m quite sure this crepe will lead to my demise. It’s that good!

How Do You Make Them?

These Quick and Easy French Crepes are remarkably easy and simple. Here is the process in a nutshell: all wet ingredients in the blender…Give it a whirl! Now add the dry ingredients, give it another whirl! Pour a bit into a preheated, well greased frying pan, and… you guessed it! Give it whirl around the pan! Loosen the edge, flip after 30 seconds, and slide on to plate. Stuff or just EAT plain!

The video further down exemplifies the simplicity…

Tips and Tricks of Quick and Easy GF French Crepes:

The recipe calls for wet ingredients to be blended first…is this necessary? No, but it saves you the hassle of trying to awkwardly scrape the inside of the blender with a spatula to release the dry ingredients.

The batter will last for 3-4 days in the fridge. Make sure to give it a quick mix with a fork to disrupt any settlement. Crepes are best fresh but once cooked they’ll last in the fridge for a couple days. Once you cook them separate them with pieces of parchment paper to prevent them from sticking together and place in an airtight container or gallon zip lock bag.

Preheat your frying pan…low/medium heat for two minutes to make sure the core of the metal is to temperature. When I don’t do this, my first crepe is a fail!

Mix your batter half way through…the flour will start to settle and the batter will become thick as you get to the final crepes. When I don’t do this, my last crepe is a fail!

After each crepe, I lightly sweep the pan with a paper towel greased in a 50:50 melted butter/canola mixture. The canola keeps the butter from solidifying and helps raise the heat tolerance, keeping the butter from browning. The butter is purely there for the flavor. If you don’t want the hassle, use some spray canola.

If you are making the ham and cheese melt version, you can use your griddle and cook multiple sets of ham and cheese at the same time. Once crepes are rolled, you can put them in the oven at 200 degrees F to keep them warm until you are ready to eat.

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