Introduction: Gluten Free Crepes Recipe
These gluten free crepes are delicious and very easy to make! They are made without gluten and without dairy. Long ago I used to make regular crepes, and although they're good, I prefer the taste of these gluten free ones even more! Some people might also consider these paleo crepes. Here is a link if you're looking for my (gluten) recipe on making light & delicious crepes.
I am very excited to share this incredible recipe with you on here. I also created a video demonstration to walk you through the steps, and that is in step 5. Gluten free, dairy free and paleo recipes can be very challenging at times. I personally find it very difficult to find recipes online and recreate them because they usually do not turn out how they look online. Paleo (or gluten & dairy-free) recipes can be extremely challenging. But, this recipe works!
I truly hope this recipe works well for you. I will try to include some of my exact ingredients, to try to help you avoid any issues. I've made these many times now, without any problems. I know different brands of ingredients might affect things at times, but hopefully you won't have any issues. If you follow the steps, you should be just fine. Please ask if you have any questions.
The recipe is very simple!
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Step 1: Ingredients for Paleo - Gluten & Dairy Free Crepes
Servings: Approximately 8
- 1/2 cup of unsweetened original flavor almond milk
- 2 large eggs - at room temperature (or else texture will be altered)
- 1-2 teaspoon(s) of maple syrup - this maple syrup is the best I've had in my life!
- 1 teaspoon of vanilla
- 2 tablespoons of water
- 1 tablespoon of coconut oil - melted, to be added to the mixture last
- 1/2 cup of arrowroot flour - I am using Anthony's brand arrowroot from Amazon
- 1/4 cup of coconut flour- I am using Viva Labs brand from Amazon
- pinch of salt
- *I buy the main ingredients on Amazon as it's way more affordable than it is for me to buy it at a local store.
- a variety of fruit, chopped up into smaller pieces
- I used pineapple, blackberries and bananas
- bananas and chocolate are popular toppings
- lastly, I drizzle maple syrup over the fruit
- powdered sugar dusted over the crepes is delicious (probably not paleo, but an option)
- pan and spatula
- cooking spray or something to very lightly grease the pan
- a medium-sized bowl & a measuring large measuring cup (or another medium-sized bowl)
- 1/4 c. measuring cup for pouring batter
Step 2: Preparing Toppings for Gluten & Dairy-free Crepes
You can do this step first, or last. But, I like to get this out of the way as I like to have the toppings ready when they are needed. I chop most of the fruit into small pieces or chunks. I used what I had at home.
Long ago when I used to live in Thailand, I would order a crepe breakfast and the toppings were: mango, pineapple and papaya. They chopped them up very small. It was very delicious and simple. I think if you have some oranges, you could add a bit of orange zest to the fruit fillings and it would be incredible.
It helps to do this ahead of time and have it out and ready. Then, when making the crepes, you can ask others what they want on theirs.
Step 3: Wet & Dry Ingredients for Gluten Free Dairy Free Crepes
First, take your dry ingredients and mix them together in a bowl or large glass measuring cup, and set aside. Please try to follow this order in making the crepes, otherwise the texture might be altered.
Have all your wet ingredients out and ready to go, as well as a medium-sized bowl. Please make sure the eggs are at room temperature. If short on time, I will place them in a bowl of warm water. Remove water and then crack the two eggs into the bowl. Then, pour in the almond milk, vanilla and maple syrup (syrup is optional, but adds a hint of sweetness). Whisk the wet ingredients together thoroughly.
Take your dry ingredients and pour them into the bowl with the wet ingredients, and whisk until the clumps are out and it's fully incorporated. The consistency will be quite watery. If you try making the crepes (and have a problem) and you think it is too watery, you could add a small amount of arrowroot flour to the mixture. I have not had this experience though. Once you let the batter sit for a few minutes, it thickens slightly. Also, normal (gluten) crepes sometimes have a thicker batter, closer to that of heavy cream. This batter should not be that thick; it should be more watery.
Lastly, take one tablespoon of coconut oil and place in a small bowl. Take that bowl to the microwave and heat the coconut oil up at medium power (level 5) for 30 seconds. Check if it is thoroughly melted. If not, heat it up another 15-30 seconds until it is. You do not want it to be super hot - you just need it melted. Then, as the final ingredient, add it into the batter and whisk thoroughly.
Tip: Be sure to have your pan nice and hot on the burner prior to making the crepes. It needs to be thoroughly heated, otherwise the batter will sort of break apart if it hits a pan that is not fully hot. I used a cast iron pan. You do not need to have a special crepe pan to make these.
Step 4: Swirling the Batter in the Pan - Making the Paleo Crepes
Now, if you have a measuring cup that holds 1/4 cup, take that out. This will be used to pour the batter into the pan. If your pan is significantly smaller than the average size pan, use a 1/8 cup instead.
Be sure to have the the pan nice and hot before you begin making the crepes, or else the batter will not hold together. I tend to start the stove on medium, and sometimes lower it a bit. It should be closer to medium, but everyone's stove varies, so for some it may need to be set on low-medium. This will vary slightly depending on the type of stove, how hot it gets and the pan you are using. So, experiment with it at first, if needed. I also lightly spray the pan with nonstick cooking spray. You could also use a little oil or butter, if you choose to. Personally, with my cast iron pan I only sprayed it once, and it worked well making all of the crepes. If my cast iron pay gets way too hot and wasn't sprayed, I will then have issues.
Now that the pan is all ready to go, take 1/4 cup of batter and quickly, carefully pour it into the pan - and drop that measuring cup fast! Then, grab the pan and move it around in different directions to allow the batter to move around, thin out, reaching as much of the pan as possible before it stops moving (it cooks really fast). I have also uploaded a short video demonstration for you. It just takes a little practice, and is not as hard as you might think. I used to make these in a smaller non-stick pan and it was very easy. It's a bit harder with this extremely heavy cast iron pan, but still works well enough.
Once the batter stops moving around the pan, place the pan back on the burner. Let it sit and cook for about 30 seconds (might take less time, and might take a bit more). You will get a feel for when it's ready to be flipped and cooked enough on that one side. You can check if you need to, with a spatula. If you can easy lift it up and you are ready to flip it, go for it! The other side usually takes even less time to cook.
Personally, I make all the crepes one after another. I cook them just enough so that I can reheat them and cook them a bit further later on. I set them on a plate, with a napkin or paper towel covering the top one (which will retain all their moisture since covered). Once they're all made, I will then individually reheat them and fill them with toppings. I will explain that in the final step! If you want to store these, you can place them in the fridge and they will last at least several days, if not longer. You can place them there with parchment paper in between each one, or just put them on a covered plate. I do not believe these will stick together. Putting them in the fridge will slightly affect the texture, but once you reheat them, they will be absolutely fine and back to normal.
Step 5: Fill With Toppings & Serve
Assuming you already chopped all your fruit toppings, you will be ready to fill the crepes and serve them. So, take out one crepe at a time, make sure the stove top is hot and place the crepe back onto the pan. Quickly fill the inside middle section with fruit. I also drizzle a small amount of maple syrup over the fruit in the crepe.
Then, I fold over one side, and then the other. Be very careful as the fruit easily falls out. Some people like the crepes a bit crispy. Then, you can leave them on the pan longer. Either way, since these are pre-made, it just takes a matter of seconds to fill, heat up and serve.
Lastly, though it may not be paleo, many people enjoy powdered sugar dusted over the top of the crepes. Enjoy! If you have any questions at all, please ask!
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