I don’t know WHY it took me so long to try making crepes! I guess I thought they seemed so delicate and challenging to flip. I could not have been more wrong. These wonderful little egg pancakes are just about the easiest breakfast food I have ever made…AND, you can fancy them up with awesome fillings to really impress your friends and family.
No one will ever have to know they are actually easy to make. Bonus: my recipe is gluten-free, so you can also reassure everyone that these are very healthy for you too! Gluten-free crepes filled with real whipped cream and drizzled with honey, yeah that’s right! It’s like having dessert for breakfast.
Gluten-Free Crepes
These wonderful little egg pancakes are just about the easiest breakfast food I have ever made...AND, you can fancy them up with awesome fillings to really impress your friends and family.
Ingredients
- 12 pastured eggs
- 4 Tbsp coconut flour
- 1/8 tsp sea salt
- 1/4 tsp vanilla
- Coconut oil for frying in skillet
Instructions
1. In a blender: puree eggs, coconut flour, salt, and vanilla until liquefied.
2. Pour into a bowl (it should look like the image below, no clumps!).
3. Heat skillet over medium heat.
4. Add 1/2 tsp coconut oil to the skillet.
5. Pour 2-3 Tbsp batter into skillet and tilt skillet around until batter spreads into a nice thin circle.
6. Place back over medium heat and cook until bubbles begin to form and the edges brown slightly.
7. Flip and repeat with the other side. Usually takes about 2-3 minutes per side.
8. We filled the crepes pictured here with homemade whipped cream, you can learn how to make it in this post.
Notes
Fill with your favorite fillings. Some of our favorites are: whipped cream and strawberries or honey, mushrooms and hollandaise sauce, cheese and salsa, and almond butter and jelly!
Recommended Products
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P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!
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30 Replies to “Gluten-Free Crepes”
Looks delish! How may crepes will this recipe make?
Just wondering the same thing… 12 crepes? Used to make crepes all the time in that 'previous' life of gluten. Filled them with creamed and sweetened cottage cheese with lime zest, topped with fresh strawberries. Oh now I am hungry!
Depending on how big you make them, it makes about 10-12.
10-12
Depending on how big you make them, about 10-12
A dozen eggs for one recipe??? Oh my.
It comes out to about 1 egg per crepe. I make everything in larger batches here because my family eats a LOT!
How long will these last in the fridge?
I stack them layered between paper towels in a plastic bag and have had them last up to one week
Yay! Thanks for answering – especially with an answer I wanted to hear. 🙂
I made these today for brunch. Filled with asparagus, mushrooms and leeks, then topped with hollandaise! So good! Thanks for sharing!
That sounds delicious! How did you make your hollandaise? I am trying to perfect the blender method and just can’t seem to get it right.
I love your recipes and wonder if you could add a way to print them to all your options. When we are in a hurry and don't pin/post etc, it would be nice to be able to do a quick print or save!!
There is a green print friendly button at the base of the posts, it is sort of hidden — sorry about that. If you click that you are given an option to “remove images” so it is a shorter print. Hope that helps. 🙂
Can't have coconut – is there a different GF flour that could be substituted for the coconut flour?
This is a great one: https://realfoodrn.com/cassava
Thanks…………..
Hi
Just wondering if anyone has had trouble with the crepes coming apart with coconut flour? Is there a binding agent I am missing? or perhaps a proportion of eggs to the flour that is suggested?
Thanks
Hmm, I am not sure. I have made these crepes many times and they have always worked for me.
I’ve just started to experiment with gluten free crepes – made my first batch last night! Having a non-sticking pan is key, isn’t it? The cast iron one I used evidently needs to be re-seasoned. 🙁
non stick is key, or using a lot of butter in the pan at first to get it good and greased. It takes practice with gluten free, I have been there!!
What a lovely recipe! Easy, simple, healthy, and totally yummy!