Are French crepes gluten-free?

November 10, 2025 •

4 min read

Over 3 million people in the United States alone are estimated to have celiac disease, prompting many to ask: Are French crepes gluten-free? The simple answer depends entirely on the type of crepe you're ordering, as traditional French cuisine makes a crucial distinction between the sweet and savory versions.

Quick Summary

Traditional sweet French crepes are made with wheat flour and contain gluten, but their savory counterparts, known as galettes, are prepared with naturally gluten-free buckwheat flour. This article explains the fundamental differences, explores how to safely enjoy gluten-free options, and provides key tips for celiac diners.

Key Points

Crepes Contain Gluten: Traditional French crepes, especially the sweet versions, are made with wheat flour and are not gluten-free.
Galettes are Gluten-Free: Savory galettes, particularly those from Brittany, are made with naturally gluten-free buckwheat flour (sarrasin).
Buckwheat is Safe: Despite its name, buckwheat is a pseudocereal and not related to wheat, making it a safe option for those with celiac disease.
Rest Gluten-Free Batter: To prevent gluten-free crepes from cracking, let the batter rest for at least 30 minutes to properly hydrate the flour.
Check for Cross-Contamination: When dining out, always confirm with the restaurant that they use separate equipment for preparing gluten-free galettes to avoid cross-contamination.
Use Certified Gluten-Free Flour: At home, use a certified gluten-free flour blend, buckwheat, or cassava flour for delicious gluten-free crepes.

A Tale of Two Pancakes: Crepes vs. Galettes

In French cuisine, the term 'crepe' and 'galette' are often used to differentiate based on ingredients and flavor. This distinction is the most critical factor in determining if a dish is gluten-free. While both are thin, pan-cooked pancakes, their flours, fillings, and origins set them apart.

Traditional Sweet Crepes: The Wheat Flour Classic

Sweet crepes, the iconic dessert beloved for its delicate texture, are traditionally made with white wheat flour, eggs, milk, and sugar. The gluten in the wheat flour is what gives these crepes their pliability and elastic structure. Popular sweet fillings include Nutella, fruit, whipped cream, or simply a dusting of powdered sugar. Consequently, authentic French crepes served with sweet fillings are not safe for individuals with celiac disease or gluten sensitivity.

The Savory Galette: Naturally Gluten-Free and From Brittany

Originating from the Brittany region of France, savory galettes are the answer for those seeking a gluten-free French delicacy. The key ingredient is buckwheat flour, or sarrasin in French, which is not a type of wheat at all, but rather a naturally gluten-free pseudocereal derived from a different plant. Buckwheat gives the galette a darker color, nutty flavor, and a more rustic, slightly crispy texture compared to its sweet cousin. Savory galettes are typically filled with ingredients like cheese, ham, or eggs, often folded into a distinctive square shape. The naturally gluten-free nature of the traditional galette means it's a safe option, provided there is no cross-contamination.

Creating Your Own Gluten-Free Crepes

For those who love the sweet version but need a gluten-free alternative, making your own at home is simple and highly effective. You can achieve a delicate texture that rivals a wheat-based crepe by following a few key tips.

Best Flour Alternatives

Certified Gluten-Free All-Purpose Blend: Many pre-mixed blends are designed to be a 1:1 substitute for wheat flour. Bob's Red Mill Gluten Free 1-to-1 Baking Flour is a popular option praised for its reliability.
Cassava Flour: Made from the whole cassava root, this flour can create a wonderfully thin and delicate crepe texture. It's a great option for a soft, gluten-free wrapper.
Buckwheat Flour: While traditionally used for savory galettes, a thinner, sweetened buckwheat batter can be used for sweet crepes. The result will have a distinctly nutty flavor and slightly less elasticity than a wheat crepe.

Essential Tips for Success

Rest the Batter: Gluten-free flours require more time to absorb liquid than wheat flour. Allowing the batter to rest for at least 30 minutes, or ideally an hour, helps the flours hydrate fully. This prevents the crepes from becoming fragile and falling apart during cooking.
Adjust Liquid Content: You may need to add a bit more liquid (milk or water) to gluten-free batters to achieve the right thin consistency. The batter should be thin enough to easily swirl and spread across the pan.
Use a Non-Stick Pan: A good non-stick pan, or a well-seasoned crepe pan, is essential for cooking delicate gluten-free crepes without them sticking or tearing. Remember to lightly grease the pan between each one.
Cook Over Medium Heat: High heat can cause gluten-free crepes to brown too quickly and become brittle. A medium heat allows for even cooking and a soft, pliable finish.

Galettes vs. Sweet Crepes: A Comparison


Feature	Traditional Sweet Crepe	Traditional Savory Galette
Flour	Wheat Flour	Buckwheat Flour (sarrasin)
Gluten Content	Contains Gluten	Naturally Gluten-Free
Flavor	Delicate and slightly sweet	Nutty and earthy
Texture	Soft, flexible, and pliable	Crisp edges, slightly rustic
Common Fillings	Fruit, chocolate, cream, sugar	Cheese, ham, eggs, mushrooms
Origin	All over France	Brittany, France

Dining Out with Celiac Disease

When dining at a crêperie, the key to a safe meal is clear communication. While a savory galette is traditionally gluten-free, cross-contamination is a serious risk. Always ask staff the following questions:

Is your galette batter made with 100% buckwheat flour? Some recipes blend buckwheat with wheat flour to aid consistency, but this is not safe for celiacs.
Is there a dedicated cooking surface for the buckwheat galettes? A shared griddle is a major source of cross-contamination from wheat flour residue. A dedicated, clean griddle is essential.
Are the utensils used for the galettes kept separate? Utensils can easily transfer gluten from one surface to another.

For additional resources on managing celiac disease, visit Beyond Celiac.

Conclusion

In summary, traditional sweet French crepes are not gluten-free because they are made with wheat flour. However, the savory French galette, particularly the traditional version from Brittany, is made with naturally gluten-free buckwheat flour. With the right ingredients and technique, it is possible to create delicious gluten-free versions of both sweet and savory crepes at home. When dining out, vigilance and clear communication are necessary to ensure a safe and enjoyable meal. By understanding the distinction between crepes and galettes, those with gluten sensitivities can continue to enjoy this popular and versatile French dish.

Frequently Asked Questions

The main difference is the flour used: traditional sweet crepes are made with wheat flour, which contains gluten, while savory galettes are traditionally made with naturally gluten-free buckwheat flour.

No, buckwheat flour is naturally gluten-free. Despite its name, it is a pseudocereal derived from a plant unrelated to wheat, and it does not contain the protein gluten.

Yes, but you must confirm with the restaurant that they use 100% buckwheat flour and, most importantly, separate cooking surfaces and utensils to prevent cross-contamination from wheat flour.

A certified gluten-free 1:1 baking blend or cassava flour are excellent substitutes for creating a pliable, delicate, and delicious gluten-free sweet crepe.

Gluten-free flours require more time to hydrate. Allowing the batter to rest for at least 30 minutes gives the flour time to absorb the liquid, creating a more flexible batter that is less prone to cracking.

Yes, by substituting the traditional wheat flour with a gluten-free alternative like a certified gluten-free flour blend, cassava, or buckwheat flour, you can make a safe and delicious sweet crepe at home.

You should specifically ask if their galette batter is 100% buckwheat and if they use separate, dedicated cooking surfaces and utensils to prevent cross-contamination with wheat flour.