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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!
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
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
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In a food processor, add the eggs, milk, and salt and process until blended.
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With the motor on low, slowly add the flours, stopping occasionally to scare down the sides.
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Add the sugar if using, omit if you are making savory crepes.
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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.
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Cook the crepes, turning until slightly browned, about 3-4 minutes on each side.
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Place crepes on waxed paper and sprinkle with a bit more flour to prevent them from sticking.
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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?
ooh these look perfect Lauren, I bet you can’t even tell they are gluten free!
I will definitely try this but with coconut by products as almond by products give me HIVES! 😮
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!
What a great recipe! I want to eat one right now…slathered with nutella and bananas 😉
This is why I need to stay away from France…to many delicious things to fall in love with!
I think I need to go to France just for the abundance of cheese LOL love these crepes!! Crepes are one of my faves.
These look fabulous Lauren!! Of course you’ve been to France and didn’t try the cheese because you are so cute and I totally am not judging, you know I love you!
Lauren, these are INCREDIBLE crepes. Absolutely gorgeous and perfectly thin. They look almost like poetry and to fabulous to eat! Who am I kidding? If I had a fork, girl, they would already be gone! PInned!
I love crepes, too – so simple, yet always impressive. I’m psyched to see this gf recipe, because now I can make some for my mama!
YAY! I hope you like them Heather! And your mama too 🙂
I have failed miserably to make crepes at home – but love them! Yours look so perfect – I may give them another try!
I was so scared to make them Martha, try again 🙂
I love crepes! Nothing against good old pancakes but these remind me of home. And they are gluten free!! Win-win 🙂
I totally agree Rose!
Finally a crepe recipe I can use! MY LIFE IS COMPLETE.
Looks absolutely divine.. Going on the to-make list for next weekend. SO EXCITEDDDD.
YAY Lindsay! I hope you like them!
Can I sub tapioca starch or arrow root flour for the rice flour?
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!
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! !
That sounds so delicious! I am so happy they turned out well and you like them Cindy!
I’m going to try these with honey, goat cheese, fig spread, walnuts and a little balsamic vinegar!
Oh my gosh, Julie, that sounds amazing! Let me know how you liked them!