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!
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!
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.
Gluten Free Crepes
- 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
In a food processor, add the eggs, milk, and salt and process until blended.
With the motor on low, slowly add the flours, stopping occasionally to scare down the sides.
Add the sugar if using, omit if you are making savory crepes.
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.
Cook the crepes, turning until slightly browned, about 3-4 minutes on each side.
Place crepes on waxed paper and sprinkle with a bit more flour to prevent them from sticking.
When the crepes are done, fill them right away or store them in the refrigerator or freezer to use later.
How do you like your crepes, sweet or savory?