These Gluten Free Crepes are soft, pliable, neutral in flavour, and hold together well without being too “eggy.” Made with only six ingredients and free from dairy, they’re perfect for rolling around your favourite sweet or savoury fillings! They’re great with Seafood Crepes.
We’re enduring bitterly cold weather and now a snowstorm here in Southwestern Ontario, so I’m spending quite a bit of time in my kitchen. It’s a great opportunity for creating new recipes.
In developing this recipe, I experimented with a number of different flours in a variety of proportions. While I’d love to give you a recipe that asks for only one flour, that just isn’t usually possible with gluten free flours.
I tested another popular recipe that I found online, but found it to have too much egg for my liking.
What is the difference between crepes and pancakes?
Pancakes are thicker and fluffier than crepes. Pancakes have a leavening agent such as baking powder or baking soda to make them rise; crepes do not. The batter for crepes is thinner and runnier than pancake batter.
Can you use almond flour for gluten free crepes?
I made of batch of these crepes with 1/2 cup of almond flour instead of the 1/2 cup brown rice flour. While they tasted as good with almond flour, the crepes didn’t hold together and flip as well.
Do I Need a Crepe Pan?
A dedicated crepe pan would be lovely, but I don’t use one. Crepes work well in any nonstick pan. I would recommend one that doesn’t release toxins at high heat.
I like my seasoned cast iron frying pans. As long as I don’t soak them in soapy water and keep them coated in oil while cooking, they serve me well as nonstick pans for eggs, pancakes, and crepes.
Do I need a blender to make crepes?
A blender is awesome for making crepes! Simply add all ingredients to the blender jar, give it a buzz, and pour your batter into a hot pan.
However, if you don’t have a blender, just mix everything together vigorously with a whisk until you have a smooth batter.
If your crepes are becoming too brown and somewhat brittle, you’ll need to turn down the heat on your pan. They need to cook without browning much.
- 1 cup nondairy milk of choice
- 2 eggs
- 1/2 cup tapioca flour
- 1/2 cup brown rice flour
- 1 tablespoon avocado oil
- 1/4 teaspoon sea salt
- additional avocado oil or coconut oil, for pan
- Add ingredients to blender in order given. (Alternatively, you could whisk them all together by hand.)
- Heat a nonstick skillet over medium heat.
- Add a little oil to pan, if necessary, to keep crepes from sticking.
- Pour batter into hot pan until it reaches the size of crepe you'd like. Don't touch it until little bubbles have formed and the top is beginning to look dry. Carefully flip the crepe and cook on the second side for about 30 seconds. Crepes should not be very brown.
- Serve warm with your favourite filling.
While these crepes can be made by substituting 1/2 cup almond flour for the 1/2 cup brown rice flour if you must avoid grains, they will hold together and flip better with the brown rice flour.
Nutrition Information:Yield: 8 Serving Size: 1 crepe
Amount Per Serving:Calories: 99