Gluten-free crêpes with universal flour

Published on 21 September 2026

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I often make gluten-free crêpes with rice flour and other flours. Today I tried Schär universal flour. They came out soft and very easy to roll. I made, filled, rolled and froze them ready for when needed; the recipe is on the blog. With this quantity I made 11 large crêpes, or 12 if slightly smaller. This flour is readily available in supermarket gluten-free sections.

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Ingredients

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Method

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0 steps completed out of 10

1.Step 1 of 10
I crack the eggs into a bowl and beat with a hand whisk.
2.Step 2 of 10
I add the sifted flour, stirring.
3.Step 3 of 10
I pour in the milk and mix to avoid lumps.
4.Step 4 of 10
I add the butter, melted in the microwave.
5.Step 5 of 10
I add the salt.
6.Step 6 of 10
It should be smooth; if not, pass it through a sieve.
7.Step 7 of 10
The batter should be very fluid. I heat and lightly grease a crêpe pan, add a small ladleful of batter and swirl the pan to spread it evenly.
8.Step 8 of 10
I cook for a few minutes. When the edges start lifting, I turn with a spatula and cook the other side.
9.Step 9 of 10
I arrange them on a chopping board.
10.Step 10 of 10
I filled them with ricotta and vegetables, then rolled and froze them. When I use them, I will thaw them on a baking tray, prepare béchamel, add Parmesan and knobs of butter, and cook in the oven.

Original source: https://incucinaconlilly.com/2026/09/21/crespelle-senza-glutine-con-farina-universale/

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