Gluten Free Crepes

GlutenFreeCrepes

One of the only things I sometimes miss from my former gluten-filled life is crepes. Andy and I used to go out for breakfast on the weekends and if crepes were on the menu, then crepes I would order. I loved their delicate texture and of course, the taste.

These gluten free crepes are based on this recipe at Simply Sugar & Gluten-free. I made some changes, since you know I can’t make anything without coconut flour, or lately tapioca flour either ;-) I also added a little ghee (which is casein-free) for a buttery flavor, and I played around with the ingredient ratios.
My 7 year old, Zoe, was nearly ecstatic, she loved them so much, and I have to say I was thrilled myself. Thanks for being my inspiration, Amy!

Gluten-free Egg Crepes

Separate 8 eggs. Add the whites to the blender with:
4 whole eggs
1/4 cup water
1 tbsp ghee (which is casein-free) or substitute coconut oil
1/8 tsp sea salt
3 tbsp arrowroot flour
3 tbsp coconut flour
Puree.
Use your favorite small (I used stainless) frying pan.
Preheat your pan over close to medium heat.
Grease the pan well between each egg crepe with coconut oil.
Pour your batter so that there is about an inch remaining between the crepe and the outside of the pan.
Lift the pan and swirl the batter around, to fill in the extra space slightly.
Set your timer and let the crepe sit on the first side for about 30 seconds. (you may need more or less time, depending on how hot your pan is)
Flip your crepe (I used a plastic spatula) and wait only a few seconds, then roll it up or fold it.
Keep the crepes covered (like with an upside down plate) while you’re making more, to keep them hot.
Makes about 15 crepes, or about 4 servings.
We topped ours with some strawberry jam and water that I gave a quick puree in the blender.

Comments

  1. says

    I love your variation – I knew before I even saw the recipe that you’d use coconut flour. Yum!!

    I think everyone should try this recipe or a variation. I haven’t found anyone that doesn’t like it. It’s so funny – a reader sent me her version of this recipe, I made mine, then you came up with yours. The neat part is that each one represents who we are and the food we love. Thanks for letting me know you posted this. Made me smile.

  2. Kristi says

    Yummy! What do you do with the leftover egg yolks? I haven’t quite gotten to adding them to smoothies yet, any other ideas?

  3. says

    I love crepes! Do you have any ideas for a delicious, dairy free, cream cheese-like filling?

    Thanks so much for your wonderful, healthy, tasty recipes!!

  4. says

    Your recipe is great! Just came from the kitchen. I tried a variation of my own using goat whey protein powder instead of the egg whites, almond milk in lieu of water and because I couldn’t find any coconut flour I used chick pea flour instead. Topped with yogurt and honey they were absolutely delicious! Thanks for the great recipe!

  5. says

    I’m making these for lunch today and stuffing them with your chocolate chia pudding from your second book. I’m thinking pureed raspberries will be perfect on top!

  6. Jo says

    Yum! I added a heaping handful of cinnamon before cooking, and then loaded the inside with a mashed banana-strawberry “jam”, and drizzled the top with yogourt, maple syrup, and more cinnamon! Deelish. Thanks for another great recipe Kelly :D

  7. Anonymous says

    Just got your cookbook…can’t wait to try out recipes! I’m allergic to tapioca. What other kind of flour would you recommend as a substitute in this recipe? Thanks! :)

  8. Anonymous says

    Sorry to be dense here but do you mean 4 egg whites plus 4 whole eggs (or, in other words, 8 egg whites plus 4 yolks) because the way it’s written looks more like 8 egg whites plus 4 whole eggs (12 egg whites)?

    Thanks for the clarification!

  9. says

    I often substitute arrowroot for tapioca :-)

    Yes, a total of a dozen eggs are in this recipe. Well, 4 whole eggs, and 8 egg whites that is :-) You could use the leftover yolks for the frozen custard I just posted.

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