Gluten-Free Crepes


Ingredients:

  • 1 cup milk, of any kind
  • 1/2 cup water
  • 2 eggs
  • 2 tablespoons butter or plant based butter substitute, melted
  • 1/4 teaspoon salt
  • 1 cup gluten free flour, I use Bob's Red Mill 1-to-1
  • 1/4 tsp xanthan gum (OMIT if your flour mix already contains it)
  • 1/4 cup cassava flour
  • 1/2 tablespoons coconut palm sugar, or sweetener of your choice

YIELD: about 8 crepes

Nutrition Information:

  • Per Crepe
  • Calories - 85cal
  • Total Fat - 5.1g
  • Carbohydrates - 6.9g
  • Dietary Fiber - 0.2g
  • Total Sugars - 2.5g
  • Protein - 2.9g

DIRECTIONS:

Blend eggs, milk, water, melted butter, and salt on lowest speed in a blender, just until smooth, about 5-10 seconds.

Add flour blend, xanthan gum if needed, cassava flour and coconut palm sugar. Blend on lowest speed until smooth, about 15 seconds.

Heat a crepe pan or non-stick skillet over medium heat. Spray with non-stick spray or oil mister, very lightly, wipe off any excess.

When hot, pour about 1/4 cup of the crepe batter to thinly coat the pan and gently swirl in a circle until the crepe is thin and covering bottom of the pan.

Cook until crepe is set. It is OK if the bottom begins to brown slightly. Flip and cook the other side.

If the crepe tears as you are flipping it, it isn't ready to flip yet! Cook a couple moments longer and try again. The second side will only need 20-30 seconds.

Remove the finished crepe to a plate and repeat with remaining batter. Put a piece of parchment paper between them so they won't stick together.

Serve with your favorite fillings and enjoy!

This recipe was adapted from the original by thereislifeafterwheat.com.

There are SO many options for what to do with your crepes after they are all cooked up. You can eat them as is, top them with syrup, butter or jam or maybe just a sprinkling of powdered sugar. My favorite combo is strawberry, banana and nutella. My husband likes to add vanilla pastry cream, fruit and a sprinkling of toasted pistachios. Really any type of fruit, cream, nut butter, chocolate or crunch works great. You can also go the savory direction and fill your crepes with eggs, assorted meats and cheese, any type of raw or cooked veggie. SO many options it's a little overwhelming. They also save well in the fridge for a few days, just make sure to separate them between parchment paper and wrap tight. Reheat each crepe individually in the microwave for 30 seconds to stay soft or on the stove top in a pan for a more crunchy texture.

Crepes are always a hit with all three members of our family. There is a Japanese rice crepery 30 minutes from our house and it is always a unanimous YES! when one of us mentions taking the trip. My son loves the cardboard wrappers that allow you to eat your crepe like an ice cream cone and the cone shape plastic bags with carrying handles. When I suggested swapping out our Sunday morning pancakes for crepes one week, he was crushed when he found out that they would be served on a plate instead of in his cardboard cone plastic bag contraption. But, all was right in the world when the heaping pile of crepes stuffed with nutella, vanilla cream, strawberries and bananas was placed in front of him.

I think people are often intimidated by making crepes from scratch. Honestly, they are just a very thin pancake and you do not even need any fancy equipment. All you need is a blender, non-stick frying pan and a spatula. I find that if I lightly grease the pan, then wipe out the excess, the crepe will not stick and come out nicely. The blender is a game changer, makes whipping up the batter so quick, just make sure to use the lowest speed setting to avoid bubbles. Go ahead and give it a try, don't let the fancy name scare you, you won't regret it!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.