Gluten-Free European Crepes aka Blinchiki
Prep time
Cook time
Total time
Gluten-free crepes are easy to make and taste very similarly to the wheat version that even those who are not on a gluten-free diet can enjoy as well!
Recipe type: Breakfast, Dessert
Cuisine: European, Russian
Serves: 20 crepes
  • 1 ounce oat flour
  • 1 ounce millet flour
  • 1 ounce Sorghum flour
  • 1 ounce amaranth flour
  • 2 ounces rice flour
  • 2 ounces tapioca flour (*You can also use your favorite GF flour mix)
  • ½ teaspoon guar gum
  • ½ teaspoon baking powder
  • 1 Tablespoon Sugar
  • 1 teaspoon salt
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon Vanilla Extract
  • 2 ounces (4 Tablespoons) oil
  1. Whisk together the eggs in a medium bowl.
  2. Combine the flour, salt, baking powder, sugar, and guar gum. Add to the eggs. You should have a thick batter.
  3. Gradually pour in the milk, whisking the batter into a smooth consistency.
  4. Add vanilla extract. Cover and place in the refrigerator for 30 minutes.
  5. Stir the batter and add oil.
  6. Preheat a crepe pan or a non-stick skillet on high heat.
  7. Using a ladle pour the batter onto the pan while simultaneously swirling the pan with the other hand to spread the batter evenly to cover the skillet.
  8. Once the edges of the crepe begin to look dry and start to color, flip it over and cook for another 30 seconds. Repeat until all the batter is used up.
  9. The crepes can be basted with melted butter as soon as they come off the skillet if eating right away and dipping into jam or a sauce.
Recipe by Welcome 2 Our Table at