Gluten Free Crepes French Classics by Richard Grausman with The Kitchen Twins

Good Morning!

Here I am flipping a crepe for the first time. We love crepes and have tried a bunch of gluten free recipes, but we like this one the best. It’s a variation on Richard Grausman’s dessert crepes from his French Classic Cookbook. These are nice for breakfast or for dessert.


  • 2/3 cup plus 2 Tablespoons buckwheat flour
  • 1/3 cup Pamela’s Baking and Pancake Mix
  • 1 1/2 cup milk (we used plain almond milk)
  • 3 eggs
  • 2 Tablespoons sugar
  • 3 Tablespoons melted butter


  • Whisk first 4 ingredients together. Let sit in fridge for about 30 minutes. Why? Because this makes a sturdier crepe.
  • Just before making your crepes add in your melted butter.
  • To make Crepe, pour in 2 tablespoons of batter into a preheated non-stick pan. Flip when edges are just browning.
  • Eat alone or add sprinkle of sugar or some jam.









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