Best Ever Gluten Free Crepes
I have tried a variety of gluten free crepes and none of them have the same delicious texture or hold up to fillings like the gluten-filled version. After playing around with multiple versions of this recipe, I finally got consistently delicious results. I even had recipe testers try it out to make sure the ratios were just right. Everyone agreed that these are delicious!
If you’ve ever made paleo baked goods, you know these ingredients can be VERY finicky. The most finicky ingredient is the coconut flour. Different brands of coconut flour absorb different amounts of liquid – sometimes double the amount! I have found the best success with the Nutiva brand. It gives consistent results and tastes delicious.
You can fill these crepes up with whatever your heart desires – bananas, cottage cheese, chocolate, whipped cream, berries, etc. I like to make a berry sauce to put on top. We’ve used these not only for sweet crepes but as wraps for sandwiches or a savory crepe. My husband’s favorite is pesto, chicken, tomatoes, and arugula. SO good!
Here’s one of my favorite versions – the paleo crepe filled with cottage cheese, topped with berry sauce and fresh berries.
Without more blabbering on my part, here’s the recipe!
- 6 eggs room temperature
- 3 cups almond milk
- 1 cup arrowroot flour
- 9 tbsp coconut flour Nutiva brand
- 3/4 tsp salt (less if using salted butter)
- 1 tbsp melted butter or coconut oil (best with butter!)
Start warming a 10 inch skillet with the coconut oil or butter in the pan over medium heat.
Whisk eggs & almond milk in a large bowl.
In a smaller bowl, whisk together the arrowroot flour, coconut flour, & salt.
Add the dry ingredients to the wet ingredients and whisk.
Pour the warmed up coconut oil or butter from the pan into your mixture and whisk again until very well combined and it’s not lumpy. It should be like a thin pancake batter consistency.
Add a bit more fat (coconut oil or butter) to your pan and swirl it around to coat the pan, including the sides.
Using about a 1/3 of a cup of batter, pour it into the pan and quickly swirl the pan around to spread the batter all the way around the pan and up the sides.
Allow the crepe to cook for a couple of minutes until the edges start to pull away from the pan. Using a spatula, flip the crepe over and cook for a few more seconds on the second side.
Repeat until you’ve used all your batter - adding a bit of fat into the pan before each crepe.
Note - just like with pancakes, the first one can be a mess. Don’t get discouraged! Try again!
They also firm up a bit as they cool down.
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