Gluten-Free Crepes

Soft & Simple: 3-Ingredient Gluten-Free Crepes for Little Ones 11 months & Up

If you’re looking for an easy, healthy, and kid-friendly breakfast or dessert, these gluten-free crepes might just become your new favorite go-to. Made with just three ingredients, eggs, water, and gluten-free flour. They’re wonderfully soft, super versatile, and gentle enough for even the littlest eaters. These crepes cook quickly and come out soft, foldable, and perfect for wrapping up all sorts of tasty fillings, I promise your kid’s will love them so much! They are so versatile, you can make them for breakfast, lunch or a yummy dessert depending on what you add to your crepes.

Why Gluten-Free Crepes?

For families managing gluten sensitivities or simply looking to cut back on processed foods, these crepes offer a clean, nourishing base for all kinds of meals. They are allergen-friendly, made with no added sugar, no dairy, and no oils, they suit a wide range of dietary needs—from gluten-free and dairy-free to low-FODMAP and baby-led weaning.

Just 3 Ingredients

The magic of this recipe lies in its simplicity:

.Eggs – Provide protein and structure

.Water – Keeps the batter light and smooth

.Gluten-Free Flour – Offers flexibility and binding without gluten. You can substitute with regular all-purpose flour as well.

How to Serve:

One of the best things about these crepes is their soft texture and since the base of the recipe is neutral you can eat it savory or sweet. You can eat this for breakfast or make it into a yummy dessert for little ones.

Sweet Fillings

.Sliced bananas + peanut butter

.Mashed strawberries or berries with yogurt

.Apple sauce + cinnamon

.Honey drizzle (for kids over 1 year old) or date syrup

.Chia jam with a little soft cheese spread

.Chocolate spread for older kids

Savory Options

.Scrambled eggs + soft cheese

.Shredded chicken + avocado

.Hummus + grated carrot

.Cooked spinach + dairy-free cream cheese

.Tuna salad for added protein

Fun Ways to Eat Them

.Rolled up like wraps – easy for tiny hands to hold

.Cut into strips – great for baby-led weaning

.Folded into triangles or pockets – fun for lunchboxes

Make-Ahead & Freezer Friendly

These crepes are:

Quick to reheat in a pan or microwave

Easy to prep ahead

Fridge and freezer friendly– Stays in fridge for up to 3-4 days, freezer for up to 2 months.

What You Need:

Small Blender

Small pan

Ladle

Spatula

If you enjoyed this recipe, here are some more dessert ideas for kids you should check out:

No-Sugar Fruit Danish

Healthy Sweet Potato Cake

Easy Banana Crepes

Print

Gluten-Free Crepes

Author: Eating With Zion

Difficulty: Beginner Prep Time 25 mins Total Time 25 mins

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup gluten-free flour (Can sub with all-purpose flour)
• 2 eggs
• ¹⁄₂ cup water

Optional

• ¹⁄₂ tsp salt (omit for younger babies)

Instructions

1. 1.

   Add flour, water, eggs, salt if using, into blender and blend till smooth

   
   Mark as complete

1. 2.

   Heat a non-stick pan or lightly greased skillet. I like to brush with a little oil one time and then after that it's not needed.

   Mark as complete

1. 3.

   With a ladle add batter to pan. Using the back of the ladle, gently spread the batter in a circular motion to create a thin, even layer.

   
   Mark as complete

1. 4.

   Once pan is hot reduce to medium heat and cook each side of crepe for 1-2 minutes 

   Mark as complete

1. 5.

   Enjoy the crepes with your favorite toppings and serve!

   
   Mark as complete