This gluten-free savory crepes recipe is a great healthy dinner idea for a Sunday evening! Mushrooms, fried with garlic and spinach, are mixed with creamy ricotta and seasoned with a good amount of salt, then wrapped into a delicious gluten-free savory crepe.
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Is this the same as galettes?
Savory crepes are officially called galettes while the sweet version is referred to as crepes.
Why you will love this recipe
- This gluten-free crepe recipe doesn’t use xanthan gum
- Super easy one-bowl recipe
- Make-ahead recipe
- Make any filling you like!
Fun fact: as a Slavic person, crepes are basic pancakes for me. However, in the western side of the world, traditional breakfast pancakes are rather thick.
Ingredients
For the Crepes
- 4 eggs, room temperature
- ½ cup (78 grams) fine white rice flour
- ½ cup (64 grams) brown rice flour
- 4 tablespoon (31 grams) tapioca flour (starch)
- 1 ½ tablespoon oil (sunflower or olive oil)
- 1 cup milk (I used 2.8%)
- ¼ tsp salt
For the Filling
- ¾ cup (200 grams) ricotta
- 3 garlic cloves
- 1 ¼ cups (70 grams) spinach
- 2 ¾ cups (285 grams) mushrooms, chopped. I used champignons
- 1 tablespoon lemon juice
- salt to taste
Watch how I make it!
Step-by-step instructions
Step 1
Add the rice flour, brown rice flour, tapioca starch, and salt to a large mixing bowl and whisk to incorporate.
Then add the oil and milk to the dry ingredients and mix to combine until the batter is smooth.
I recommend using an electric mixer with a whisk attachment to ensure that no lumps remain!
For the best results, I recommend resting the batter in the fridge for 30-60 minutes before frying, although it is optional.
Step 2
While the batter is resting, we will prepare the filling.
Slice mushrooms into large chunks so that they fit into a food processor. Add the mushrooms and garlic cloves to a food processor and blend until smooth.
Remove the mushroom mix from the food processor and add spinach and ricotta isntead. Process until evenly blended and set aside.
Step 3
Preheat a cast iron frying pan over medium-high heat. Add 1-2 tablespoon of olive or sunflower oil and fry the mushroom mixture until it starts to brown. Add salt to taste.
Add the spinach & ricotta mix to the pan, stir to combine, and turn off the stove. Add the lemon juice at the very end and set the filling aside.
Step 4
Now we will fry the crepes. Preheat a crepe or another non-stick frying pan over medium heat.
Spread some oil on it, then pour one ladle of batter onto the pan. Tilt the pan around to let the batter cover it completely.
Fry for a couple minutes, then flip and fry on the other side.
If the crepe is breaking apart when you try to flip it, simply let it cook for longer and it should set.
Repeat with the rest of the batter.
Step 5
Once all crepes are fried, start preheating the oven to 350F/175C.
Add 2 tablespoon of the filling to each crepe and roll them up. Place the crepes into a baking dish and sprinkle with shredded cheddar.
Bake for a few minutes until the cheddar melts. You can also cover the crepes with some bolognese sauce for a more filling dish!
Expert tips
- Stir the batter before frying as the heavier ingredients tend to settle on the bottom of the bowl.
- Fry the crepes on a preheated pan on a lower heat than you would regular crepes. Gluten free flour needs more time to fry which can be achieved by lowering the heat to prevent burning!
- Grease the pan between each crepe.
Serving suggestions
- Fill with scrambled eggs, bacon, and cheese
- Or with ham and cheese
- You can use creamy chicken with mushrooms
- Or your favorite salad for the filling!
- Fry up some veggies for the filling
- Or use the leftovers from last night’s dinner!
Frequently Asked Questions
Can I Freeze Gluten Free Crepes?
Yes, you can freeze gluten free crepes for up to 3 months. Just make sure you place some paper in between each crepe to prevent sticking.
How to Reheat Crepes?
If frozen, thaw the crepes until you can separate one from another and place into a microwave for 10-15 seconds. If refrigerated, just warm the crepes up in the microwave for 10-15 seconds or place into the oven until warm.
What is the Difference Between Crepes and Galettes?
Crepes are originally sweet while “galettes” is the proper name for the savory crepes!
What’s Next?
Have you made these gluten free savory crepes at home? I would love to see! Tag me on Instagram @natashashome_ and I would love to share your creations in my stories. If you have any questions, suggestions, or thoughts to share – leave them in the comment section below!
📖 Recipe
Gluten Free Savoury Crepes
Equipment
- 1-2 frying pans (makes it faster to fry crepes using 2 pans)
- 1 food processor
Ingredients
For the Crepes
- ½ cup (78 grams) white rice flour
- ½ cup (64 grams) brown rice flour
- 4 tablespoon (31 grams) tapioca flour
- 4 eggs
- 1½ tablespoon oil (sunflower or olive oil)
- 1 cup milk
- ¼ teaspoon salt
For the Filling
- 2¾ cups (285 grams) chopped mushrooms (I used champignons)
- 3 garlic cloves
- 1¼ cups (70 grams) spinach
- ¾ cup (200 grams) riccota
- 1 tablespoon lemon juice
- salt to taste
You will also need
- cheddar to taste, shredded
Instructions
- Add the rice flour, brown rice flour, tapioca starch, and salt to a large mixing bowl and whisk to incorporate.½ cup (78 grams) white rice flour, ½ cup (64 grams) brown rice flour, 4 tablespoon (31 grams) tapioca flour, ¼ teaspoon salt
- Then add the oil, eggs, and milk to the dry ingredients and mix to combine until the batter is smooth.4 eggs, 1½ tablespoon oil (sunflower or olive oil), 1 cup milk
- I recommend using an electric mixer with a whisk attachment to ensure that no lumps remain!For the best results, I recommend resting the batter in the fridge for 30-60 minutes before frying, although it is optional.
- While the batter is resting, we will prepare the filling.Slice mushrooms into large chunks so that they fit into a food processor. Add the mushrooms and garlic cloves to a food processor and blend until smooth.2¾ cups (285 grams) chopped mushrooms (I used champignons), 3 garlic cloves
- Remove the mushroom mix from the food processor and add spinach and ricotta isntead. Process until evenly blended and set aside.1¼ cups (70 grams) spinach, ¾ cup (200 grams) riccota
- Preheat a cast iron frying pan over medium-high heat. Add 1-2 tablespoon of olive or sunflower oil and fry the mushroom mixture until it starts to brown. Add salt to taste.Add the spinach & ricotta mix to the pan, stir to combine, and turn off the stove. Add the lemon juice at the very end and set the filling aside.
- Now we will fry the crepes. Preheat a crepe or another non-stick frying pan over medium heat.Spread some oil on it, then pour one ladle of batter onto the pan. Tilt the pan around to let the batter cover it completely.Fry for a couple minutes, then flip and fry on the other side. If the crepe is breaking apart when you try to flip it, simply let it cook for longer and it should set.Repeat with the rest of the batter.
- Once all crepes are fried, start preheating the oven to 350F/175C.Add 2 tablespoon of the filling to each crepe and roll them up. Place the crepes into a baking dish and sprinkle with shredded cheddar. Bake for a few minutes until the cheddar melts. You can also cover the crepes with some bolognese sauce for a more filling dish!
Video
Notes
Nutrition
Hi, I am Natasha! Glad to see you here. Hope you join along as I discover and share great recipes that make family cooking easier and more fun! To learn more about me, read my story of how I went from a world traveler to a countryside home cook. Read more...
Courtney says
These look amazing!
Natashashome says
Thank you!
Heather says
This looks delicious! My grandfather has celiac disease, so I'm always on the lookout for great gluten-free recipes. Thank you for sharing!
Natashashome says
You are welcome! My husband also has celiac, so I on a mission to make gluten free eating as enjoyable as can be 🙂
Maria Khan says
wow! It looks delicious.
Natashashome says
Thank you!
Emily Erdos says
What cheese do you recommend putting on top?
Natasha Levai says
Cheddar is great!
Judy says
Looks great, but ingredient list says nothing about what cheese for grating, or the marinara sauce I see in the video. I'll figure it out, but if I save the recipe, I'll have forgotten I ever saw that sauce when I make it some months from now. There's also no mention of what to do with the ricotta - add to the filling or place it separately?
Natasha Levai says
Hi Judy! Thank you for your feedback! It is a very old recipe and it needed an update for sure. I just updated the instructions, hope it helps!