gluten free crepes

Chickpea crepes are a great vegan and gluten-free alternative to classic crepes and they're so delicious with savory toppings. Only 4 ingredients needed!

Chickpea Crepes (Vegan and Gluten Free)

chickpea flour (130 g)

water (315 ml)

lemon juice

tsp salt

Mix all the ingredients in a mixing bowl until well combined. Feel free to use a blender if you want.

Let the mixture stand in the fridge for 30 minutes.

Heat a non-stick skillet (or a lightly greased skillet) over medium heat. Pour about ¼ cup (4 tbsp) of the batter onto the pan, twirling the batter around to cover the whole bottom of the pan. I used a 8 inch or 20 cm skillet, so add more or less batter if needed.

Cook for about one minute or until the batter gets darker, loosen the edges with a butter knife and flip the crepe.

Cook for about one minute more until brown the other side of the crepe. Repeat with the remaining batter.

Serve immediately with your favorite toppings (I used hummus, cherry tomatoes, black olives and dried oregano), or keep leftovers in a sealed container in the fridge for 5 to 7 days.

Free of gluten, grains, and dairy, these tender paleo crepes taste close to classic. Fill them with whatever sweet or savory fillings you like. Shown here with blueberry chia jam, coconut yogurt, honey, and hemp seeds. For a savory version, try sauteed mushrooms, vegan cheese, sprouts, and tapenade or other sauce or spread.

Paleo Crepes

eggs

almond milk)

(23 g) Bob's Red Mill tapioca flour ((or try arrowroot flour))

salt

(27 g) melted ghee, plus

In a blender: Combine the ingredients in a blender in the order listed (eggs, milk, flours, salt, ghee). Blend 20-30 seconds on medium-low until well-combined. Use right away, or chill overnight or up to 3 days. Stir well to re-combine.

In a bowl: Sift together the flours and salt. Add the eggs, ghee, and 1/4 cup of the milk and whisk to form a smooth, thick batter. Gradually whisk in the remaining milk.

Pour the batter into a 2-cup measuring cup and stick a spoon in there to stir the batter frequently since the flour likes to sink to the bottom. To cook the crepes, you&#039;ll want the following: a ¼ cup measuring cup set on a small plate to catch drips, a small metal spatula, a plate to stack the finished crepes on, some ghee for the pan, paper towel for wiping the pan.

Heat an 8-inch crepe pan or skillet over medium heat until very hot but not smoking, 2-3 minutes. Add a small pat of ghee to the pan and use a scrunched up paper towel to wipe it around the pan; you just want a super-thin layer of ghee to prevent sticking, but not so much that the batter slips and slides all over the place when you swirl it around the pan.

Give the batter a stir and pour a scant ¼ cup into the measuring cup.

When the pan is hot, grasp it in your left hand (if right-handed) and pour ¼ cup of batter onto the left side of the pan. Quickly tilt the pan to the right, shuffling it to spread the batter evenly into a thin layer that coats the bottom of the pan. If there are any holes, fill them in with a few drops of batter. It will take a few tries to get the hang of this, so don&#039;t worry if the first few crepes aren&#039;t camera-ready!

Place the pan back on the heat and cook the crepe on the first side until the edges are golden and the top is fairly dry, about a minute. Slide a thin metal spatula under the crepe to make sure it hasn’t stuck (I like using a tiny offset spatula), then grasp an edge with both sets of fingers and flip it over. (Or use a wide metal spatula to flip if you haven’t burned off all your fingerprints flipping crepes like I have.)

Cook the crepe on the second side until golden in spots and cooked through, about 1 minute more. Flip the crepe onto a large plate, ugly side up.

At this point, you can adjust your batter if needed. If it&#039;s too thin, add another tablespoon or two of almond flour. Too thick, thin with a tablespoon or two of milk.

As you work, adjust the heat under the pan as needed. You want enough heat to give the crepes a lacy look and golden hue, but not so much that the pan smokes or the batter goes crazy when you pour it into the pan. If your crepes are pale and thin, turn up the heat. If the pan starts smoking, lower the heat.

Cook the remaining crepes, repeating the ghee-spreading, batter-shuffling, finger-burning process. Stack the crepes as you go. They&#039;ll be brittle at first, but stacking helps them steam and soften as they sit.

When all your crepes have cooked, reheat each crepe in a hot pan until warmed through. You can put fillings inside them and fold them up into quarters. Or fold the plain crepes into quarters, place on place, and top with the fixings of your choice. The &quot;tortilla hack&quot; that went viral on social media also works for crepes!

If you don&#039;t want to cook all your crepes, at once, you can store the batter for up to 3 days in the fridge for freshly cooked crepes when you want them. Cooked crepes also keep well, tightly wrapped and refrigerated, for up to 3 days.

Everything about how to make zucchini noodles! Includes an easy zucchini noodles recipe, how to avoid watery zoodles, spiralizer comparison, cooking methods, best way to store them, and more.

Simple Low Carb Zucchini Noodles Recipe

oz Zucchini ((about 4 medium))

Butter

Sea salt

Black pepper

Make zucchini noodles with or without a spiralizer. (Check the post above for tips!)

Prepare The Zoodles

Preheat the oven to 350 degrees F (177 degrees C). Grease an extra large baking sheet. (Use parchment paper if it's not excellent non-stick.)

Arrange the zucchini on the baking sheet in a thin layer, making sure not to crowd the pan. Sprinkle with sea salt lightly and toss.

Bake for about 15 minutes, until al dente. (You can cook longer if you want them softer.)

Pat the zoodles dry with a double layer of paper towels.

Toss with melted butter, black pepper, and more sea salt to taste if needed.

How To Make Zucchini Noodles in the Oven

Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let sit for  30 minutes to drain.

After half an hour, squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority.

Heat butter in a large saute pan over medium-high heat. Add zucchini and stir fry for 3 to 4 minutes, until al dente. (Cooking time may vary depending on how much zucchini you have and the size of your pan.) Season with black pepper and more sea salt to taste.

How To Make Zucchini Noodles on the Stove

https://content.jwplatform.com/videos/ef6thspn.mp4

How To Make Zucchini Noodles - The Best Guide To Making Zoodles! - Everything about how to make zucchini noodles! Includes an easy zucchini noodles recipe, how to avoid watery zoodles, spiralizer comparison, cooking methods, best way to store them, and more.

2Zucchini Noodles 2 ways - How To Make Zucchini Noodles - The Best Guide To Making Zoodles!

Tender and light gluten free crepes made with oat flour.

Gluten Free Oat Crepes with Raspberries

oat flour (30 grams)

millet flour (60 grams)

cornstarch

sugar

milk

raspberries

coconut flakes

whipped cream

Add all ingredients to a blender.

Blend on medium speed for 30 seconds until batter is completely smooth.

Refrigerate batter for 30 minutes.

Heat a nonstick frying pan, preferably 10 inches, over medium heat.

Spray with nonstick baking spray and add ¼ cup of batter, swirling to coat the bottom.

Cook for 1 to 2 minutes on medium to high heat. Once it starts bubbling and the batter looks cooked through, flip the crêpe and cook for one extra minute on the other side, or until golden brown.

Repeat until you run out of batter, adding a little spray between each crepe. Keep the crepes warm on a plate as you work by covering them with a towel.

Serve with raspberries, toasted coconut and whipped cream.

Eat these delicious gluten free crêpes any time of day. You can make gf crêpes sweet or savory and have them for breakfast, lunch, dinner, or dessert.

Gluten Free Crêpes

flour

eggs (at room temperature, beaten)

unsalted butter

milk (at room temperature)

In a large bowl, place the flour blend and salt, and whisk to combine well. In a separate, small bowl, place the eggs, butter and milk, and whisk to combine well.

Create a well in the center of the flour and pour in the wet ingredients. Whisk until very well combined. The batter will thicken a bit as you whisk.

For best results, cover the bowl and place the batter in the refrigerator overnight or for up to 2 days.

Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it to come to room temperature. The batter should be about the consistency of half and half (thicker than milk, thinner than heavy cream). Transfer the batter to a large spouted measuring cup.

Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned 9 inch cast iron skillet) over medium heat for 2 minutes. Grease it lightly with cooking oil spray.

Holding the warm skillet just above the flame, carefully pour about 5 tablespoons (a bit more than 1/4 cup) of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan.

Once you get a rhythm going, you should be able to begin swirling as soon as the first drop of batter hits the pan. Cook over medium heat until the edges and underside of the crêpe are lightly golden brown (about 90 seconds).

With a wide spatula (and/or your fingers, carefully), turn the crêpe over and cook until the other side is lightly golden brown (about another 30 seconds). Slide the crêpe out of the skillet onto a parchment-lined plate.

Repeat with the remaining batter, stacking the finished crêpes on top of one another.

The crêpes may be covered well with a moist towel and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in freezer-safe wrap and frozen until ready to use.

Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for a few moments per side, per crêpe.

https://embed.mediavine.com/videos/mmliudxatze20w2z4r8b

Gluten free crêpes are so, so easy to make (make the batter ahead of time, you'll get best results). They take only a few pantry ingredients, and make an everyday meal extraordinary!

Gluten free dairy free crepes that can be served with sweet and savory fillings. The crepes are made with healthy gluten free flours, dairy free milk and eggs – easily mixed in a blender. As a result you get paper thin crepes, with the right texture / flexibility without using gums or tapioca starch in the flour mix. These dairy and gluten free crepes are suitable for a clean eating, as a healthy dessert, breakfast, brunch or even dinner.

Gluten Free Dairy Free Crepes + Sweet And Savory Filling Ideas

white rice flour (or cassava flour)

sorghum flour

almond flour (or tigernut flour)

plant milk (nut

eggs (organic, pasture raised)

avocado oil (or melted vegan butter)

vanilla extract ((if you make sweet crepes))

¼ tsp salt (pink Himalayan)

cashews (organic, raw, soaked)

coconut cream

espresso powder

maple syrup

tbsp non dairy milk

banana and a few cherries

beef (grass fed)

6-7 mini portobello mushrooms (finely chopped)

onion (finely chopped)

carrot (finely chopped)

coriander

paprika

tsp curry

salt & pepper (to taste)

olive oil

avocado (ripe)

scallions

parsley

juice of half a lime

tsp Himalayan Pink Salt

Tbsp coconut aminos

Tbsp filtered water

Mix all ingredients in a blender to form the batter.&nbsp;

Let it sit for at least 30 minutes to combine (room temperature).

Make The Crepe Batter

Pour about 1/4 cup or less of batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.  

Cook about one to two minutes on each side.&nbsp;

Cover with a lid or towel to help crepes moisten while you cook the rest.  

Cook The Crepes

&nbsp;Pour all ingredients into a blender and mix for 1 minute.

Place in the fridge (preferably overnight) to thicken.  Assemble the crepes in the morning  with bananas and cream.

Sweet Filling (Dairy Free Cream):

Saute chopped onion with olive oil, for 2 minutes, then add the carrots and mushrooms, stir and saute for another 3 minutes.&nbsp;

Add the ground beef with all seasonings, stir and cook until the meat is done.  

Let it cool before assembling the crepes. You can make it the day before if you like.&nbsp;

Savory Crepe Filling:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1578010423/z5k1hkoyr1ht1oe1z3c0.mp4

How To Make Gluten Free Dairy Free Crepes + Sweet And Savory Filling

These super easy Gluten Free French Buckwheat Crepes can be made Sweet or Savoury. Choose your favourite filling and topping to make this recipe your own!

French Buckwheat Crepes

250 gr (1 2/3 cup) Buckwheat Flour

Eggs

240 ml (1 cup) Full Cream / Whole Milk

240 ml (1 cup) Sparkling Water (or still water)

Salt (to make savoury)

Caster Sugar (to make sweet)

Mix together the Buckwheat Flour and Salt (for savoury crepes) or Caster Sugar (for sweet crepes) in a large mixing bowl. Create a well in the centre and pour in the whisked Eggs, Milk and Sparkling Water. Whisk to get a thin, liquid batter.

Rest for at least 30 minutes (or up to 2 hours) to allow for the Buckwheat Flour to absorb all the liquid.

Preheat a medium size, non-stick pan with a little bit of melted butter. When warm, pour in a little bit of the crepe batter (see note 1).

Cook for about 1 minute on each side - you know the crepe is ready to be flipped when the edges are starting to curl.

- If the batter is appears to be very thick and does not spread around the pan easily: add a little bit more water and/or milk.- If the batter is very runny, add a little bit more Buckwheat Flour

To store, leave out to cool down completely then cover with plastic wrap or aluminium foil and keep in the fridge for up to 4 days.

Gluten free crepes are so delicious! This is a dairy free crepes recipe, too, perfect for making sweet crepes or savory. Watch our easy crepe recipe video!

How To Make Gluten Free Crepes

almond milk (or any non-dairy or regular milk)

coconut oil

vanilla extract

Add the flour to the bowl and whisk to blend. The best way to measure flour is to put the measuring scoop into the flour and fill it. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Stir in the milk, eggs, oil, and vanilla. Whisk to blend. This gf crepe recipe is made dairy-free, but you can use regular dairy milk if you can eat dairy and it will work beautifully. The batter will have the consistency of heavy cream.

*Note you can also make this in a blender by adding the wet then dry ingredients to a blender and pulsing until the mixture is smooth.

Heat a 10-inch non-stick skillet over medium-low heat.

When the pan is hot, use a ladle to pour some batter into the middle of your pan. Tilt the pan and rotate in a circular motion to move the batter all along the bottom of the pan.

When you see tiny bubbles, flip the crepe onto the other side.

Cook the crepe over medium heat for 2-3 minutes then flip it over with a spatula. Cook the second side for an additional 2 minutes on the other side. You want to be sure to cook it enough time so that it gets a little crisp. Continue to make crepes with the remaining batter.

Fill with jam or your favorite filling. Dust with powdered sugar.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1507570513/vratkj6gutqzpx2zznfj.mp4

An easy video to show you how to make gluten-free crepes.

How to make gluten free crepes

Simple yet delicious gluten-free French crepes recipe that delivers the same delicate texture. This blender crepe recipe is made with only 5 ingredients and no special pan required!

Easy Gluten Free French Crepes Recipe

eggs (room temperature)

unsalted butter (melted

raw honey

cassava flour

fine sea salt

butter

Blend: Add all ingredients in the order listed: milk, eggs, butter, honey, flour and salt. Blend for a few seconds until frothy and thoroughly combined.

Rest: Set the crepe batter aside a few minutes to rest and the bubbles to settle.

Melt: Meanwhile, heat a stainless steel over medium heat. Add 1-2 teaspoons of butter and melt, swirling to cover the entire bottom of the pan.

Cook: Pour ¼ cup of the batter onto the pan, lift the pan off the heat and tilt it with a circular motion so that the batter coats the bottom evenly. Return the pan to the heat and cook on medium-low heat until you start seeing the bubbles on the surface of teh crepe form. You&#39;ll also see the edges lifting from the pan.

Flip: Once the bottom is lightly golden, carefully flip the crepe with a thin metal spatula and cook the other side for about 20-30 seconds. Slide it over to a plate or platter or use a wide spatula to remove the crepe from the pan.

Repeat: Do this with the remaining batter adding butter between the crepes as needed to avoid sticking.

If you use half the milk, this recipe is perfect ;) I’m Eastern European so I used to make crepes (blinchiki) all the time before I developed a severe gluten intolerance. This recipe really hits the craving!!!

Made with coconut milk and it worked perfectly! I did blend the milk and eggs for about half a minute before adding the other ingredients because I didn't leave myself time to let the eggs come to room temp.

I made this recipe with some modifications.   I used the 1 cup of almond milk with the 3/4 cup of cassava flour, as well as the honey,eggs and salt.  The batter was far too runny without adding the second cup of almond milk so I added another 1/4 cup of cassava flour.
Here is what worked for me:
3 medium eggs at room temperature
4 TBSP Earth Balance vegan baking sticks("Butter")
1 tsp honey
pinch of  fine sea salt
1 cup Cassava flour
1 cup almond milk

These crêpes are delicious. Finally got around to making them this morning. I will definitely be making them again soon! Thank you so much for sharing your wonderful recipe with us. Blessings to you.

These are sooooooooooo gooooooooooood!!!!! Thank you so much! Never thought it was possible to have crepes like that gluten free! I used a good fat coconut milk and it was perfect. Thanks again!

Really good crêpes and easy to make.  Thank you for the recipe. The first time I made them, I followed the exact recipe except I cut it in half.  The second time I made them, I also cut the recipe in half, used granulated  sugar instead of honey, kept the three eggs and added 1/4 cup of unflavored protein powder. They  turned out really good and a little less sticky.

We've made these so many times now!  It's a great recipe!  The only changes I do are the lazy version...I put everything in the blender and sieve, no waiting for room temp.  We cook in my cast iron pans...every one is crazy about them!  Thanks!

These apple crepes with cinnamon are simply perfect for the holiday season but can be enjoyed all year round. The recipe is vegan, gluten-free, and easy to make. They taste best with a homemade caramel sauce.

Top 10 gluten free crepes recipes from across the web

The most viewed gluten free crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 10 gluten free crepes recipes from across the web

The most viewed gluten free crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Crepes (Vegan and Gluten F...

Paleo Crepes

Simple Low Carb Zucchini Noodles Re...

Gluten Free Oat Crepes with Raspber...

Gluten Free Crêpes

Gluten Free Dairy Free Crepes + Swe...

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The most viewed gluten free crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine