Crepes

Name: Crepes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Makes about ten 7-inch crepes
Ingredients: 1 cup Pamela's Baking & Pancake Mix; 1⅓ cups water or milk; 2 large eggs, beaten; 1 tablespoon oil

on Jun 21 2026

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Serving Size Makes about ten 7-inch crepes

Ingredients

1 cup Pamela's Baking & Pancake Mix
1⅓ cups water or milk
2 large eggs, beaten
1 tablespoon oil

Directions

Whisk all the ingredients together until smooth and evenly combined. The batter will be very thin — that's exactly right. For the most tender crepes, let the batter rest 15–30 minutes before cooking.
Heat a nonstick or crepe pan over medium heat. If you're not using a nonstick pan, oil it before each crepe.
When the pan is hot, pour ¼ cup batter for a 7-inch crepe (or ⅓ cup for an 8-inch), then quickly rotate the pan in a circular motion so the batter spreads into a thin, even coat. Air holes will appear - don't try to fill them in.
After about 3 minutes, the crepe will look dry across the top, have air holes all over, and brown at the edges. Lift an edge with a spatula, carefully flip, and cook 30 seconds to 1 minute more.
Remove and lay flat on parchment or wax paper. Repeat with the rest of the batter, stacking the finished crepes with parchment between each. Keep them covered until ready to use so they don't dry out, then fill, roll, and serve.
Don't fret over the first one. Like the first pancake, the first crepe often doesn't cook well while the pan finds its temperature — just toss it (or nibble it) and carry on.

Crepes feel fancy, but they're one of the easiest things you can make, and these gluten-free ones come together with just four ingredients and our Baking & Pancake Mix. Thin, tender, and golden at the edges, they're the perfect canvas for anything from fresh berries and Nutella to ham and cheese. Make a stack ahead for a relaxed brunch, then fill and roll at the last minute. Like everything Pamela's has made since 1988, they're so good no one will guess they're gluten-free.

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Gluten-Free Pancake & Baking Mix, 4 lb.

$22.49

- MAKES ABOUT 90 PANCAKES
- 8 GRAMS OF WHOLE GRAIN PER SERVING
- NO ADDED SUGARS

The whole family will love light and fluffy gluten-free pancakes made with Pamela’s Baking & Pancake Mix. With premium ingredients like cultured buttermilk and almond meal, and 8 grams of whole grains per serving, this mix can also be used to make all types of delicious baked goods! Try it yourself to see why Pamela’s is still the #1 gluten-free pancake mix!

Find in a store near you using our Store Locator!

Pack Size

Single

3 Pack / Save 15%

6 Pack / Save 20%

12 Pack / Save 23%

Quantity

Filling ideas

Sweet: lemon and sugar; fresh berries and whipped cream; Nutella and banana; jam. Savory: ham and Swiss; sautéed spinach and feta; scrambled eggs and cheese.
To keep it gluten-free: Pamela's Baking & Pancake Mix is GFCO-certified and tested to 10 ppm or less — just choose gluten-free fillings to keep the whole plate gluten-free.

Variations

Sweet or savory: the same batter works for both — the only thing that changes is the filling.
Dairy-free: use water or a non-dairy milk in the batter.
Make them larger or smaller: ¼ cup batter makes a 7-inch crepe, ⅓ cup an 8-inch.

Make ahead & storage

Stack cooked crepes with parchment between each and cover.
Refrigerate up to 2 days, or freeze up to 1 month.
Reheat gently in a warm pan before filling.

We've Got Answers

It's meant to be - a thin batter is what spreads into delicate, lacy crepes.

Yes, stack with parchment between, refrigerate up to 2 days or freeze up to a month.

No, any nonstick skillet works; just swirl the batter thin.

Why did my first crepe come out wrong?

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