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Easy Gluten Free Crepes

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I love crepes and how versatile they are.  I made these with gluten free flours and dairy free milk so you can enjoy these guilt-free!  Get creative with them!  

These Crepes are light, healthy and gluten-free! Don't be intimidated, these are simple to make! www.laurenkellynutrition.com

My love affair with crepes started in France.  I visited for the first time with my girlfriend many years ago and was not a fan of the food there (don’t judge me).  I liked the wine, croissants and the crepes, but that’s about it.  I don’t love cheese like most people and there is so much cheese in France!  Anyway, crepes saved me from starving (slight exaggeration).  I was always too intimidated to make them myself though, even after my trip to France.

When I began creating recipes for my first cookbook, The Everything Wheat-Free Diet Cookbook, I knew I had to create a gluten and wheat-free crepe.  Why not?  What was I afraid of?  Absolutely nothing, it turns out.  They are so crazy easy to make!

These Crepes are light, healthy and gluten-free! Don't be intimidated, these are simple to make! www.laurenkellynutrition.com

Go ahead, make these however you want!  Make them sweet with a little fruit and yogurt, or savory with cheese and veggies.  This is a basic recipe that you can entirely make your own.

These Crepes are light, healthy and gluten-free! Don't be intimidated, these are simple to make! www.laurenkellynutrition.com

These Crepes are light, healthy and gluten-free! Don't be intimidated, these are simple to make! www.laurenkellynutrition.com
5 from 1 vote
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Gluten Free Crepes

Course Breakfast, brunch
Servings 12 crepes
Author Lauren Kelly Nutrition

Ingredients

  • 2 eggs
  • 1 cup almond milk
  • 1/2 teaspoon salt
  • 1/2 cup Bob's Red Mill almond flour
  • 1/2 cup Bob's Red Mill brown rice flour
  • 2 teaspoons unrefined sugar optional
  • 1 tablespoon butter more as needed

Instructions

  1. In a food processor, add the eggs, milk, and salt and process until blended.
  2. With the motor on low, slowly add the flours, stopping occasionally to scare down the sides.
  3. Add the sugar if using, omit if you are making savory crepes.
  4. Heat 1 tablespoon butter in skillet over medium heat. Pour in batter by the half cupful into the hot pan. Tilt the pan to spread the batter evenly.
  5. Cook the crepes, turning until slightly browned, about 3-4 minutes on each side.
  6. Place crepes on waxed paper and sprinkle with a bit more flour to prevent them from sticking.
  7. When the crepes are done, fill them right away or store them in the refrigerator or freezer to use later.

These Crepes are light, healthy and gluten-free! Don't be intimidated, these are simple to make! www.laurenkellynutrition.com

 

How do you like your crepes, sweet or savory?

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Comments

  3. I have loved crepes since the first time I had them (over 15 years ago in Paris!) If I see them on a menu I have to order them but I’ve never been good at making them at home. I’ll have to try this out and see how well I can make them! Yours are beautiful!

    Reply

    • I haven’t made it with those substitutions bit I bet the tapioca starch would work well? Or maybe a GF all purpose flour? Please let me know if you make it with a new substitution!

      Reply

  14. Hi! I substituted with tapioca flour and turned out amazing! I used coconut milk as well that’s what I had on hand. I also used a Tbsp of maple syrup for the sweetner. I filled them with chocolate avacado pudding! Heaven! I have chrons disease and am always looking for things that I can eat this is at the top of my list savory or sweet the possibilities are endless!
    Thank you! !

    Reply

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