3 Ingredient Crepes
3 Ingredient Crepes! is a easy French recipe that serves 2. 150 calories per serving. Recipe by Dished Shorts on YouTube.
Prep: 3 min | Cook: 5 min | Total: 13 min
Cost: $9.12 total, $4.56 per serving
Ingredients
- 1 cup Milk (whole milk preferred; can adjust for thinner batter)
- 1 large Egg (room temperature)
- 1 cup Gluten-Free Flour (sifted; any blend works)
Instructions
Measure Ingredients
Measure 1 cup of milk, crack 1 large egg, and add 1 cup of sifted gluten‑free flour into a mixing bowl.
Time: PT2M
Blend the Batter
Whisk or blend the mixture until smooth and free of lumps. Let the batter rest for a few seconds while you heat the pan.
Time: PT1M
Heat the Skillet
Place the non‑stick skillet over medium heat and lightly coat with a few drops of oil or butter.
Time: PT1M
Temperature: medium heat
Cook First Side
Pour a thin layer of batter (about ¼ cup) into the center of the skillet, swirling to spread evenly.
Time: PT1M
Temperature: medium heat
Flip and Finish
When the edges lift and the surface is set (about 30‑45 seconds), flip the crepe with a spatula and cook the other side for another 30 seconds.
Time: PT1M
Temperature: medium heat
Serve
Slide the crepe onto a plate, repeat with remaining batter, and serve warm with your favorite fillings.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 4 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Vegetarian
Allergens: Egg, Milk
Ingredient Substitutions
- Instead of Milk: Almond milk, Soy milk, Oat milk
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water), Chia egg (1 tbsp chia seeds + 3 tbsp water)
- Instead of Gluten-Free Flour: Rice flour, Almond flour, Buckwheat flour
Equipment Needed
- Mixing Bowl
- Whisk or Hand Blender
- Non‑Stick Skillet
- Spatula
- Measuring Cup
- Plate
Critical Steps — Do Not Skip
- Blend batter until completely smooth to avoid lumps.
- Heat the skillet to the right temperature before adding batter.
- Flip the crepe at the right moment when edges lift.
Chef Tips from the Video
- For extra flavor, add a pinch of vanilla extract or a sprinkle of cinnamon to the batter.
- Use a ladle to pour a consistent amount of batter each time.
Troubleshooting
Batter is too thick and crepes are dense.
Add a splash of milk (1‑2 Tbsp) and whisk until the batter reaches a pourable consistency.
Crepes stick to the pan.
Ensure the skillet is properly heated and lightly greased before each crepe; use a non‑stick pan.
Crepes tear when flipping.
Flip only when the surface is set and edges have lifted; use a wide, flexible spatula.
Storage
Refrigerator: Store uncooked batter in an airtight container for up to 24 hours.
Freezer: Cooked crepes can be stacked with parchment paper and frozen for up to 1 month.
Room temperature: Serve immediately; do not leave cooked crepes at room temperature for more than 2 hours.
Make-Ahead Tips
- Batter can be prepared the night before and refrigerated; give it a quick stir before using.
- Cooked crepes can be reheated in a dry skillet for 30 seconds per side.
Frequently Asked Questions
What is the cultural significance and history of crepes in French cuisine?
Crepes originated in Brittany, a region of France, where they were traditionally made with buckwheat flour for savory galettes and wheat flour for sweet desserts. Over time, crepes became a national staple, enjoyed for breakfast, dessert, or as a festive treat during Candlemas (La Chandeleur).
What are the traditional regional variations of crepes in French cuisine?
In Brittany, savory buckwheat galettes are filled with ham, cheese, and egg, while sweet wheat‑based crepes are served with sugar, lemon, or chocolate. In the south of France, crepes are often thinner and rolled with fruit preserves. Each region adds its own local fillings and toppings.
How is the authentic traditional way to serve gluten‑free crepes in French cuisine?
Traditionally, crepes are served warm, folded or rolled, and topped with simple ingredients like sugar, lemon juice, or fruit preserves. For a gluten‑free version, the same toppings apply; the key is a smooth batter that yields a delicate, tender texture.
What occasions or celebrations are crepes traditionally associated with in French culture?
Crepes are especially associated with La Chandeleur (Candlemas) on February 2nd, when families gather to make and eat crepes for good luck. They are also popular at brunches, street fairs, and family gatherings throughout the year.
How does this easy gluten‑free crepe recipe fit into the broader French breakfast tradition?
French breakfasts often feature light pastries, fresh fruit, and coffee. Crepes provide a versatile, quick‑cook option that can be sweet or savory, aligning perfectly with the French emphasis on fresh, simple, and high‑quality ingredients.
What are the authentic traditional ingredients for French crepes versus acceptable substitutes in this recipe?
Traditional French crepes use wheat flour, milk, eggs, and a pinch of salt. In this gluten‑free version, gluten‑free flour replaces wheat flour, and you can substitute dairy milk with almond or oat milk if needed. The egg remains essential for structure.
What other French dishes pair well with easy gluten‑free crepes?
Serve the crepes alongside a fresh fruit salad, a dollop of crème fraîche, or a side of smoked salmon for a savory twist. They also complement a light green salad dressed with vinaigrette for a balanced meal.
What makes these easy gluten‑free crepes special or unique in French cuisine?
They retain the classic thin, tender texture of traditional French crepes while using gluten‑free flour, making them accessible to those with gluten sensitivities without sacrificing flavor or authenticity.
What are the most common mistakes to avoid when making easy gluten‑free crepes?
Common errors include over‑mixing the batter, which can develop a gummy texture, using a pan that isn’t hot enough, leading to soggy crepes, and flipping too early before the surface sets. Follow the critical steps for smooth results.
Why does this recipe use a whisk or hand blender instead of a traditional wooden spoon?
A whisk or hand blender incorporates air and ensures the gluten‑free flour blends evenly with the liquid, preventing lumps that can make crepes gritty. This technique is especially important when working with gluten‑free blends that tend to clump.
Can I make the batter ahead of time and how should I store it?
Yes, you can prepare the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a quick stir before cooking. The batter may thicken slightly; add a splash of milk to loosen it.
What does the YouTube channel Dished Shorts specialize in?
The YouTube channel Dished Shorts specializes in short, fast‑paced cooking videos that showcase quick, easy-to‑follow recipes for everyday home cooks, often focusing on simple techniques and minimal ingredient lists.
How does the YouTube channel Dished Shorts' approach to French-inspired recipes differ from other cooking channels?
Dished Shorts delivers ultra‑concise, visually‑driven tutorials that fit into a short‑form format, emphasizing speed and accessibility. Unlike longer‑form channels, Dished Shorts strips recipes down to essential steps, making classic dishes like crepes approachable for busy viewers.
Last updated: August 24, 2026
