Gluten-Free Crepes
User Reviews
5
Gluten-Free Crepes
Description
The Gluten-Free Crepes recipe uses cassava flour to create a thin, smooth batter combined with eggs, full-fat coconut milk, and melted coconut oil, all enhanced by the natural aroma of vanilla bean. Cooking the batter in a pan over medium-low heat forms delicate, thin crepes that are lightly browned and pliable.
Each crepe is cooked on both sides until just set, then stacked with parchment paper between to keep them separate without tearing or sticking. The texture is soft yet resilient, perfect as a base for various fillings. Serving suggestions include topping with sliced almonds, strawberries, or coconut whipped cream for added flavor and texture contrast.
This recipe is well-suited for those avoiding gluten but still wanting the traditional experience of crepes. The cassava flour provides a unique structure and subtle flavor different from wheat flour. Handling the batter gently and resting it helps create uniform thinness and cooking.
Ingredients
Crepes (makes approx 12 crepes)
- 1 cup cassava flour
- 2 egg
- 1 cup coconut milk full-fat
- 1 cup water
- 2 tablespoons coconut oil melted
- 2 Vanilla Beans scraped or 1/2 tsp vanilla bean powder
- pinch kosher salt
Extra Topping
- almonds sliced
- strawberries
- Coconut whipped cream
Instructions
- Mix up the batter. In a large mixing bowl, add the cassava flour, eggs, coconut milk, water, coconut oil, vanilla bean, and salt. Then use a hand mixer to mix for 1 minute, until the consistency is a thin batter. Set aside for 5 to 10 minutes to let the bubbles settle.
- Cook the crepes. Heat your crepe pan over medium low heat. Lift the pan up, scoop ¼ cup of the batter into the center of the pan, and quickly swirl the pan to coat the bottom. Place the pan back on the heat and cook for 1 to 2 minutes. Once the top looks dry, flip it over with a spatula and cook for another minute.
- Layer the crepes correctly. Place the first cooked crepe on a paper towel lined plate. Then repeat the process, but with parchment paper in between each finished crepe so they don’t stick together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 14mg | 1% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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