Gluten Free Crepes Recipe
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This paleo-friendly Gluten Free Crepes recipe yields crepes that are lacy and crisp outside, slightly chewy inside, and equally delicious with sweet or savory filling. They’re perfect for a special occasion breakfast or holiday brunch!
The first time I had crepes was in French Club during high school. (Yup, I was a total nerd and I loved French Club, lol!) We made them at an after school meeting one day. You know the story, it was love at first bite.
I usually make Julia Child’s crepe recipe. (Because why reinvent the wheel or mess with perfection?) But I was on a mission to come up with a gluten free version, so that’s what I did!
It’s funny how blogging serves as a time-marker for life events.
I made these crepes back in June, about three weeks before heading to Paris for the summer.
I had all things France-related on my mind, and I had a craving for crepes something fierce.
At that time I was packing up my entire apartment, getting ready to put everything in a storage unit in Central Florida and head to Europe for the summer before coming back Stateside and buying a house.
In an attempt to clean out my pantry, the idea to play around with a Gluten Free Crepes recipe seemed like a good one.
I wasn’t anticipating this result. I actually like these just as much as regular crepes!
These are lacy and crisp outside and slightly chewy inside. And they’re equally wonderful with a sweet or savory filling.
The Best Gluten Free Crepes Recipe – Paleo Friendly Crepes
This delicious recipe is gluten free, sugar free, and easy to make paleo!
Gluten Free Crepe Ingredients
- Tapioca starch
- Coconut flour
- Milled golden flaxseed
- Salt
- Baking powder
- Water
- Unsalted butter
- Egg
- Apple cider vinegar
- Liquid stevia
How to Make Crepes
- Whisk the batter in a large bowl (or blend it in a blender or food processor).
- Heat a small nonstick skillet.
- Add a scoop of batter to the hot skillet and cook, flipping once.
- Continue until all the batter is cooked into crepes.
- Enjoy!
Tips for Making Gluten Free Crepes
- Don’t forget to let the batter rest for 3 minutes before cooking. It will thicken during this time.
- If you want a savory crepe batter, add up to 2 tablespoons of your favorite minced fresh herbs, ½ teaspoon onion powder, ¼ teaspoon garlic powder, and ⅛ teaspoon black pepper.
- For subtly sweet crepes, add 2 tablespoons granulated sweetener and 1 teaspoon vanilla extract to the batter.
More Paleo Friendly Breakfast Ideas to Try
Gluten Free Crepes
This paleo-friendly Gluten Free Crepes recipe yields crepes that are lacy and crisp outside, slightly chewy inside, and equally delicious with sweet or savory filling.
Ingredients
- ¾ cup tapioca starch
- ½ cup coconut flour
- 2 tablespoons milled golden flaxseed
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 ¼ cups + 2 tablespoons cold water
- 4 tablespoons unsalted butter (melted and cooled slightly (see Note))
- 1 large egg
- ½ teaspoon apple cider vinegar
- 1 drop liquid stevia
Instructions
- Whisk together the tapioca starch, coconut flour, milled golden flaxseed, salt, and baking powder in a large bowl. Whisk in the water, butter, egg, vinegar, and stevia until well-combined. Let the batter rest 3 minutes (it will thicken a bit).
- Heat an 8-inch nonstick skillet over just over medium heat.
- Once the skillet is hot, add ¼ cup of batter and pick the skillet up and rotate it to spread the batter out. Cook until light golden on both sides, about 3 to 5 minutes on the first side and 2 to 4 minutes on the second side. Transfer the cooked crepe to a plate. (If you have another similar skillet, you can have 2 going at the same time to speed up the cooking process.)
- Cook the remaining batter the same way (you should get about 8 crepes).
- Serve, or store wrapped in the fridge for up to 3 days.
NOTES
- Net Carbs: 12g per serving (1 crepe)
- Instead of whisking the batter by hand, you can blend it in a blender or food processor if you prefer.
- Paleo Version: Instead of the butter use coconut oil or ghee.
- Serving Suggestion: Serve these with Sugar Free Strawberry Jam; I used blueberries instead of strawberries to make this jam and it was delicious!
Prep Time: 25 minutes Cook Time: 25 minutes Category: Dessert Cuisine: American
Nutrition
Calories: 137 Sugar: 1 Sodium: 318 Fat: 8 Saturated Fat: 5 Carbohydrates: 15 Fiber: 3 Protein: 2 Cholesterol: 36
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Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!
