A delicious breakfast treat that goes easy on your tummy—it’s Gluten-Free Crepes.
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I love breakfast. Breakfast has often been called the most important meal of the day, and I agree with this sentiment. I would also say that breakfast is the most versatile meal of the day. It can be sweet or savory, it can be heavy or light, it can be hot or cold… no matter how you prepare it, breakfast can be for anyone and everyone. I can’t mention versatility without bringing up one of the most versatile breakfast foods: the crepe. Crepes date all the way back to 13th-century France. They are delicious and can be either sweet or savory. I have enjoyed crepes most of my life.
My mother and I used to go for brunch at a French restaurant every Sunday and I would always order the crepes with strawberries and chocolate spread. When I began adjusting my diet to be more health conscious, I thought I would have to put my crepe life behind me. Then I found this recipe for gluten-free crepes, perfect for anyone with a gluten intolerance, or if you just want to reduce how much gluten you ingest.
I have always loved a sweet crepe, while my daughter leans more towards savory fare. The key to a crepe is the batter. It needs to pour thin to produce crepes that are soft with crispy edges. This recipe for gluten-free crepes has the same light, tempting flavor as its traditional counterparts. The first time I made this gluten-free crepe recipe, I fell in love. The flavor is everything you can ask for from a crepe. It’s thin and delicate yet easily wraps around your desired filling. This recipe is easy to make and uses simple ingredients most people already have in their refrigerators or pantries. So, make it crepes for breakfast!
Are gluten-free Crepes Healthy?
Crepes contain protein, fiber, and few calories. By using gluten-free flour, this recipe becomes accessible for those following a gluten-free diet, making these crepes suitable for people with celiac disease, Crohn’s disease, or other gluten intolerances. The challenge in answering this question lies in the filling. Crepes can be filled with a wide variety of ingredients: fresh fruit, cheeses, meats, creams, vegetables… if you desire it, it can probably go in a crepe. Just be aware that those fruits increase the amount of sugar while savory crepes typically have more fat and sodium. So go easy when stuffing your crepe—the bigger it is, the bigger the calorie count!
Are crepes and pancakes the same thing?
Both are batter-based, both are poured onto a hot cooking surface to cook, both are made with flour, eggs, milk, butter, and salt… so what differentiates crepes from pancakes? A simple answer is that a pancake is fluffy and served flat, while the crepe is large, thin, and typically rolled. This results from their individual cooking styles. A pancake is dolloped or poured onto a griddle and holds its depth because of it, while a crepe is spread out to reach the edges of the cooking surface, thus making it larger and thinner.
INGREDIENTS
- 1 3/4 cups gluten-free flour blend
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 2 cups milk, room temperature
INSTRUCTIONS
Mix
Combine dry and wet ingredients; refrigerate.
Cook
Cook batter in a skillet, flip, and stack.
Serve
Enjoy fresh or store for later.
Devour!
FAQs & Tips
These gluten-free crepes are meant to be enjoyed immediately; however, if you want to make them in advance, make sure there is parchment paper between each crepe to keep them from sticking. They can be refrigerated for a couple of hours. You can also freeze them but I don’t recommend doing so, as these crepes are meant to be enjoyed right away for the best quality.
Absolutely, this is an easy adjustment to make. Substitute the milk with almond milk or soy milk. If you use oat milk, make sure it is gluten-free certified.
While the recipe tells you to use a quarter cup of batter, it doesn’t take into account the size of your pan. You want the batter to spread evenly and thinly. I’ve found that using a ten-inch pan is the perfect size for these gluten-free crepes.
Serving Suggestions
Use fresh-cut strawberries and/or bananas as a fruity filling, and sweeten the deal a little more by drizzling honey, chocolate sauce, caramel sauce, or Nutella. You can also make your crepe savory by putting finely chopped ham or bacon with some sauteed spinach and a light cheese. The sky’s the limit, so get creative with what you want inside!
Ingredients
- 1 3/4 cups gluten-free flour blend
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 2 tablespoons unsalted butter melted and cooled
- 2 cups milk room temperature
Instructions
- Whisk together the gluten-free flour blend and salt in a large bowl.
- In a separate bowl, combine the eggs, melted butter, and milk.
- Pour the wet ingredients into the center of the dry ingredients and whisk until smooth.
- Cover and refrigerate the batter for at least 2 hours, or overnight, to thicken.
- Preheat a nonstick skillet over medium heat and lightly grease with oil.
- Pour 1/4 cup of batter into the skillet, swirling to spread evenly. Cook until edges are golden, about 90 seconds.
- Flip the crepe and cook the other side for about 30 seconds, then transfer to a plate.
- Repeat with remaining batter, stacking crepes with parchment paper in between.
- Serve immediately, or store covered at room temperature for 2 hours, or freeze for later use.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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