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These Crepes are light, healthy and gluten-free! Don't be intimidated, these are simple to make! www.laurenkellynutrition.com
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5 from 4 votes

Gluten Free Crepes

Course: Breakfast, brunch
Servings: 12 crepes
Author: Lauren Kelly

Ingredients

  • 2 eggs
  • 1 cup almond milk
  • ½ teaspoon salt
  • ½ cup Bob's Red Mill almond flour
  • ½ cup Bob's Red Mill brown rice flour
  • 2 teaspoons unrefined sugar optional
  • 1 tablespoon butter more as needed

Instructions

  • 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.