A basic recipe for tasty gluten free crepes, made with coconut flour. They are soft and neutral, so you can fill them with sweet or savory fillings.
I’m really enjoying these gluten free crepes on weekend mornings.
I used to make wonderful wheat flour crepes, but now that I’ve transitioned to a low carb, mostly grain-free diet, I prefer to avoid making them.
I experimented for a long time with different ratios of eggs to milk to coconut flour, and this is the optimal ratio – it produces gluten free crepes that are thin enough to actually be considered crepes (a few of my trials were thick like pancakes), yet sturdy enough for me to flip them.
These gluten free crepes are made with coconut flour, an extremely absorbent ingredient, hence the relatively large amounts of eggs and milk relative to the flour. Unlike many other coconut flour goodies, they do not taste eggy. They are actually very similar to wheat flour crepes,but they are more fragile, harder to flip and tear apart more easily.
I use whole milk in these keto gluten free crepes. I haven’t tested any other type of milk, but I imagine that non dairy milk alternatives would work here.
These gluten free coconut flour crepes can be filled with either sweet or savory fillings. My favorite way to eat them is simply sprinkled with some sugar (or a low carb alternative). You can fill them with Greek yogurt and fruit, with nut butter, with melted chocolate and strawberries – the possibilities are endless.
Or make savory crepes, fill them with ham and gruyere and fry briefly in butter, just to melt the cheese.
If you know you’ll use these gluten free crepes with a sweet filling only, you can add a teaspoon of vanilla extract to the batter. If you plan on savory only, you can add 1/2 teaspoon sea salt. Otherwise, leave them plain and neutral.
If you’d like to make more crepes, you can certainly double this recipe. Leftovers keep well in the fridge for 2-3 days. I gently fold them in half and place in an airtight container, with layers of paper towels between them to absorb extra moisture.
If you don’t feel like dealing with making crepes, try this easy recipe for coconut flour pancakes. They are delicious!
Watch the video to see how I make these gluten free crepes:
- 3 large eggs
- ½ cup plus 2 tablespoons whole milk
- ¼ cup (28 grams) coconut flour
- Cooking oil for pan (I use avocado oil)
- Break the eggs into a medium bowl and lightly beat them.
- Add the milk and whisk to incorporate.
- Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
- Allow the batter to thicken for 1-2 minutes, then whisk again.
- Heat a small, 8-inch nonstick skillet over medium heat. Spray with cooking spray.
- Pour a scant ⅓ cup of the batter into the skillet. Swirl to spread. Cook until the top is bubbly and the bottom is set, 2-3 minutes.
- Using a wide spatula, or two regular spatulas, as shown in the video, very carefully flip the crepe - it's not as sturdy as a wheat flour crepe so work carefully.
- Cook the second side briefly - it will be done in 30 seconds to 1 minute, then slide the cooked crepe onto a plate.
- Spray the skillet again and continue cooking crepes until all the batter is gone. Pile the cooked crepes on top of each other on a plate and cover them loosely with foil to keep them warm.
- Fill the crepes with your choice of filling, or simply sprinkle them with sugar or powdered sugar (or a low carb alternative), and serve.