Before going gluten and dairy free, crepes were a breakfast (and dessert) staple on our kitchen table. Despite their fancy French name and unapproachable image, they couldn’t be easier to make. Easier, in fact, than making pancakes from scratch. Everything gets dumped into a blender and by the count of 10 you are quite literally, done with your batter. In the traditional wheat flour recipe, the mixture must rest at least an hour after blending to let the batter “relax” since the gluten has been activated by the rigorous blending. One of the facts of gluten free cooking is that there is no gluten to activate. A great asset for making crepes, a certain challenge when baking gluten free bread.
So how about we make crepes? We’ll save bread for another day.
- ¼ cup melted coconut oil. I've used melted Earth Balance with success, too. Plus 2-3 Tablespoons extra for coating the pan
- 1¾ cup unsweetened unflavored coconut milk beverage (I use So Delicious), unsweetened unflavored rice or almond milk work, as well.
- 1½ cups or 7.25 oz The Culinary Artist Gluten Free Flour (no gums)
- ¼ teaspoon salt
- 3 large eggs
- 1 Tablespoon honey
- 1 teaspoon vanilla
- Water may be needed to thin batter if using a thicker milk like almond
- In a blender, blend the ¼ cup coconut oil, coconut milk, gf flour, salt, eggs, honey, and vanilla for 5 seconds, or until smooth. Scrape down the sides of the blender and mix again until well incorporated. Mixture should be a consistency between half & half and heavy cream. If it is too thick, add a bit of water to thin it down. Mixture can be made 3 days in advance and stored in the refrigerator. Keep in mind, when removing it from refrigerator, it will have thickened. This is okay.
- Heat a seasoned 6-7" nonstick crepe pan over medium-high heat until hot. You may use a 9-10" nonstick pan for larger sized crepes. Wipe the pan lightly with the extra melted coconut oil and pour in 3 tablespoons of batter for a 6-7" pan or ¼ cup for a 9-10" pan, tilting and rotating the pan to just coat the bottom surface. Cook until the edges begin to brown, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula, then cook the other side, about 20 seconds, or until light brown. Turn the crepe out onto a metal cooling rack to cool for use later or place on diner's plate and immediately fill with desired toppings.
- Repeat with remaining batter, wiping the pan with melted coconut oil as needed - you may not need to grease the pan every time.
- You may cover the crepes with aluminum foil and keep warm in a preheated 200 degree F oven.
- For serving later, wrap them in plastic wrap in quantities intended for each use and store in a zippered bag. Refrigerate crepes up to 3 days or freeze them up to 2 months.
- Ideas include sliced bananas, strawberries, or peaches, jam or jelly, blueberries, raspberries, mangos, caramelized apples, sorbet, peanut (or other nut) butter, pistachios, pecans, hazelnuts, lemon curd, chocolate chips, or any combination. For example, peanut butter and jelly; hazelnut and chocolate chip, lemon curd and blueberry. Have you tried whipped coconut cream? It would be a fabulous topping in lieu of whipped cream.
This is my crepe after I’ve poured the batter into the pan and swirled it evenly. Bubbles begin to form on the surface and the edges begin to set.
This is my crepe just after I flipped it in my nonstick skillet.
And this is my crepe being devoured on a cool September morning, loaded with the last of my peaches from the summer.
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I have shared this recipe at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays and Allergy Free Wednesdays.