Gluten Free Crepes
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Gluten Free Crepes

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.
Course Breakfast
Cuisine French
Keyword crepe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 crepes
Calories 210kcal

Ingredients

  • 3 large eggs
  • 1/2 cup plus 2 tablespoons whole milk
  • 1/4 cup coconut flour (28 grams)
  • Cooking oil for pan (I use avocado oil)

Instructions

  • 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 1/3 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.

Video

Watch the video to see how I make these gluten free crepes:

Notes

Nutrition info is for crepes only.

Nutrition

Serving: 2crepes | Calories: 210kcal | Carbohydrates: 10g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Sodium: 127mg | Fiber: 3g | Sugar: 12g