Crepes have always been one of those recipes I come back to again and again—simple, comforting, and honestly perfect any time of day. Breakfast, brunch, late-night sweet cravings… You name it.
This time, I gave them a little glow-up. Soft, delicate gluten-free crepes made with eggs, milk, a touch of butter, and a generous pinch of salt—filled and topped with the most irresistible combination.
We’re talking about a silky, melted dark chocolate and peanut butter powder spread that comes together in minutes. It’s rich yet light, deeply chocolatey with a subtle nutty flavor, and just sweet enough to feel indulgent without being too heavy.
Then comes the magic: fresh banana slices, a light dusting of powdered sugar, a sprinkle of crushed walnuts (or any nuts you love), and a drizzle of chocolate syrup. Totally optional… but highly recommended when you want something a little extra.
The best part? You can keep it simple or go all in. Use your favorite store-bought spread when you’re short on time, or make your own so you can control exactly how sweet and chocolatey you want it.
Either way, it’s one of those combinations that just works. Warm crepes, creamy chocolate-peanut butter, and sweet bananas—it all melts together into something that feels special without requiring much effort.
Over the years, I’ve learned to really listen to my body when it comes to food. While my family doesn’t necessarily need to eat gluten-free, I often lean toward gluten-free or lower-carb options because that’s what makes me feel my best.
It’s all about balance and finding what works for you… And this recipe fits beautifully into that lifestyle without sacrificing flavor.
And if you somehow have leftover spread (rare, but possible), it’s perfect for dipping fruit, pretzels, or just enjoying with a spoon while catching up on your favorite show.
If you make these Easy Gluten Free Crepes, I’d love to see your version—tag me @sandraseasycooking so I can share the love 🤍
FAQ
Can I use regular flour?
Yes, if you don’t need gluten-free, all-purpose flour works perfectly.
Can I make this dairy-free?
Absolutely… use plant-based milk and butter alternatives.
Can I skip the homemade spread?
Of course! Nutella and peanut butter are a great shortcut.
Sandra’s Note
This is one of those recipes that feels simple but a little special at the same time. It’s the kind of thing I make when I want something sweet without overcomplicating it…and it always delivers.
Recipes you might like:
Simple Crepes
Dutch Baby with Peaches
Easy Gluten Free Crepes
Crepes are one of those recipes I never get tired of—light, delicate, and perfect for anything from a cozy breakfast to an easy dessert.
This version is completely gluten-free and made with simple pantry staples like eggs, milk, butter, and a pinch of salt. The real magic, though, is in the filling: a quick chocolate peanut butter spread that comes together in minutes and pairs beautifully with fresh bananas.
Ingredients
Crepes
- 2 cups gluten-free 1:1 flour
- 2 large eggs
- 1 ¾ cups milk
- 2 tbsp melted butter (or olive oil)
- Pinch of salt, about 1/8 tsp
- Butter or oil for coating the pan
Chocolate and Peanut Butter Spread
- ¼ cup peanut butter powder
- 2–3 tbsp water or milk (adjust as needed)
- ¼ cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon sugar or maple syrup
- Pinch of salt
Optional
- Walnuts
- Bananas
- Powdred Sugar
Instructions
Make the Batter
- In a blender or large bowl, combine flour, eggs, milk, melted butter (or oil), and salt.
- Blend or whisk until completely smooth. The batter should be thin and pourable, similar to heavy cream.
- If it feels too thick, add 1 to 2 tablespoons of milk.
Rest (Optional but Helpful)
- Let the batter sit for about 5 minutes. This helps hydrate the gluten-free flour and improves texture.
Cook the Crepes
- Heat a nonstick pan over medium heat and lightly grease it.
- Pour about ¼ cup batter into the pan, swirling quickly to spread it thin.
- Cook for about 1–2 minutes, until the edges lift easily, then flip and cook another 30–60 seconds.
- Repeat with remaining batter.
Fill & Serve
- Spread your chocolate peanut butter mixture, add bananas, and finish with powdered sugar, nuts, or chocolate drizzle.
- Toppings or fillings are personal. You can add any filling, from cream and berries, jam to hazelnut chocolate spread. I even made savory crepes with eggs and feta cheese.
Chocolate Peanut Butter Spread (with PB Powder & Cocoa)
Ingredients
- ¼ cup peanut butter powder
- 2–3 tbsp water or milk (adjust as needed)
- ¼ cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon sugar or maple syrup
- Pinch of salt
Instructions
1. Melt the Chocolate
Place the chocolate in a microwave-safe bowl.
Microwave in 20–30 second intervals, stirring in between, until fully melted and smooth. Alternatively, melt over a double boiler if you prefer. I don't have microwave so I use double broiler all the time.
2. Make the Peanut Butter Base
In a separate bowl, whisk together peanut butter powder and 2 tablespoons of water or milk until smooth and creamy.
Add more liquid, 1 teaspoon at a time, until it reaches a spreadable consistency.
3. Add Cocoa + Sweetness
Stir in cocoa powder, a pinch of salt, and sweetener (if using).
Mix until smooth—this deepens the chocolate flavor and balances everything.
4. Combine
Slowly pour the melted chocolate into the peanut butter mixture, stirring continuously until fully combined and silky.
5. Adjust Texture
Too thick? → Add a splash of milk
Too thin? → Add a bit more peanut butter powder or let it sit for a minute
6. Use While Warm
Spread over warm crepes right away—it’ll be smooth, glossy, and easy to work with.
As it cools, it will thicken slightly into a richer, fudgier texture.
- Tips:
Use good-quality dark chocolate for best flavor
Don’t overheat the chocolate—it can seize
Add a tiny splash of vanilla extract for extra depth (optional but so good)
Notes
- Gluten-free batter is slightly more delicate, keep crepes thin for best results
- If they tear, your batter may be too thick → add a splash of milk
- First crepe is usually the “test one” (always 😄)
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 571Total Fat 10gSaturated Fat 5gUnsaturated Fat 5gCholesterol 114mgSodium 115mgCarbohydrates 99gFiber 3gSugar 0gProtein 18g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best. This is without topping/filling
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