Gluten-Free + Dairy-Free Perfect French Style Crepes

I haven’t had crepes in over a decade! Be still my little Celiac heart, that long long crepe-free stint is over! This recipe is actual perfection. Made with a simple all-purpose gluten-free flour and rich coconut milk, these crepes are absolutely irresistible. French style crepes have so many uses in a gluten-free lifestyle. I don’t add sugar to my crepe batter so that they are equally suited for savory recipes like my upcoming gluten-free crepe pressed cuban sandwiches. So good!

Once you make the first crepe, you’ll get a feel for the appropriate consistency of the batter. If your crepe is too thick, whisk in a bit more water until your crepes are wonderfully thin and beautiful!

These are so quick and easy to make you may find yourself making them all the time. I do! Top them with anything you like, jam, whipped sweet ricotta, ham, cheese, mushrooms, spinach, the possibilities are endless!

How do you like to eat crepes?

Gluten-Free + Dairy-Free Perfect French Style Crepes

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Made with a simple all-purpose gluten-free flour and rich coconut milk, these crepes are absolutely irresistible. French style crepes have so many uses in a gluten-free lifestyle.

Author: Crystal Cartier

Recipe type: Breakfast, Dessert

Cuisine: Gluten-Free, Dairy-Free, Vegetarian

Serves: 6 crepes

Ingredients

• 1 ¼ cup gluten-free flour blend (I use Bob's Red Mill all-purpose)
• ¼ teaspoon xanthan gum (ONLY if your blend doesn't have it – OMIT if it does)
• ¼ teaspoon salt
• 2 eggs
• 1 ½ Tablespoon melted ghee (or butter if not dairy-free)
• 1 cup full-fat coconut milk (liquid if cold and whisked smooth)
• ¼+ cup water

Instructions

1. Whisk together dry ingredients in a large bowl.
2. Add eggs, melted ghee, ½ cup coconut milk and whisk until smooth.
3. Add the rest of the milk and whisk smooth.
4. Whisk in ½ cup or more water until the consistency of the batter is between half + half and heavy cream.
5. Heat a non-stick crepe pan over medium heat. Once hot, spray with a bit of oil or rub with ghee.
6. Pour a scant ½ cup of batter, swirling the pan as you pour to achieve an even thin coat of batter.
7. Cook over low heat for 1-2 minutes until the crepe starts to loosen from the pan and get a bit golden brown.
8. Flip crepe and cook for about a minute. Slide from pan onto a plate to cool.
9. If your first crepe was too thick, whisk a bit more water into the batter to thin it a bit.
10. Repeat with the rest of the batter.

ENJOY!!!

3.5.3229