perfect gluten free crepes 17 - Perfect Gluten Free Crepes Recipe
Breakfast, Gluten Free, Gluten Free + Dairy Free, Recipes, Uncategorized

Perfect Gluten Free Crepes Recipe

perfect gluten free crepes cover

Finally! after MUCH experimenting, I have figured out the PERFECT combination of ingredients for Gluten Free, dairy sensitive crepes! My kids couldn’t tell the difference between these and ones made with wheat…yes!

This recipe took me 5-6 tries with multiple gluten-free flours and non-milk options to finally get this right. Some didn’t work out at all others were too fragile. Still others tasted too rubbery and had the wrong texture and consistency.

I’m telling you guys, THIS IS THE PERFECT GLUTEN FREE CREPE RECIPE!

Butter has an almost insignificant amount of lactose and milk protein making it acceptable for most dairy free diets. In case of a severe sensitivity/allergy, ghee is an appropriate substitute!

I’m so excited, my family will be eating these babies for days ha ha! NOTE: The filling we chose for these is NOT dairy free but there are several filling options to choose from…

p.s. this post contains amazon affiliate links, enjoy!

What You Will Need

1. Blender (we love our blendtec wildside)
2. Mixing bowl
3. Whisk
4. Ladle
5. Non-stick frying pan

Ingredients for Perfect Gluten Free Crepes Recipe

1. 1 1/2 cups cashew milk
2. 4 large eggs
3. 4 Tbsp unsalted butter, melted. Plus extra to saute*
4. 1/8 tsp salt
5. 1 cup white rice flour gluten free (I use Bob’s Red Mill brand)
6. 2 Tbsp sugar

* Ghee butter is an appropriate substitute for butter in a very strict paleo/dairy sensitive diet.
Note on Flour: There is no xanthan gum in this flour, and worked the best for these compared to several other blends that did have binders…go figure!

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NOTE ON DAIRY: If you DON’T have a problem with regular milk, feel free to use 2% milk, in this case use 1 cup milk and 1/2 cup luke warm water)

DAIRY FREE OPTION!!! I chose to use cashew milk with these because it does not carry a nutty flavor along with it when used in cooking.

I tried coconut and almond milk, both just didn’t quite give me the flavor that I was looking for in the crepe. Cashew milk was just right!

How to Make Perfect Gluten Free Crepes

1.  Start by combining all your ingredients into a blender! 1 1/2 cups cashew milk, 4 large eggs, 4 Tbsp melted butter, 1/8 tsp salt, 1 cup of white rice flour, 2 Tbsp sugar

2. Blend until there are no lumps in the batter, it should be a smooth creamy consistency.

3. Transfer to a bowl quickly and keep a whisk handy

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FLOUR NOTE: When using rice flour, the thickness tends to slowly settle to the bottom of the bowl after a couple of minutes, I just give it a quick whisk before each ladle of batter hits the pan!

4. Only use enough batter to cover the bottom of the pan, pour it in the middle of the pan and swirl quickly to cover the surface of your pan.

5. Fry until the edges start to come up and start to brown (about 1 minute) use a sharp-edged spatula and your other hand to gently but quickly flip the crepe. allow it to cook for another 1 minute)

6. Dump the finished product onto your desired surface, I like using a cutting board. Don’t stack on top of each other until they are cooled slightly or they may stick.

7. REMEMBER! Whisk your bowl a couple of times to bring up the rice flour with each crepe. This will ensure even consistency of the batter.

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8. Gluten Free Crepes are lighter in color than wheat crepes and don’t need to be cooked as long.

9. To prevent sticking, don’t stack the crepes on top of each other until you have allowed them to cool for a couple of minutes.

10. Fill with whatever you love most! DAIRY FREE FILLING IDEAS: almond butter and chocolate, coconut whipped cream and fruit, banana, walnut and honey, plain ol jam.

Ingredients for Cheese Filling (Dairy Filling Option)

8 oz package cream cheese
16 oz small curd cottage cheese
1/3 cup sugar

perfect gluten free crepes filling ingredients

1. Put cream cheese (can be straight from the fridge) and sugar in a stand up mixer and mix on medium high until well combined.

2. Add cottage cheese and mix on medium high for 2-3 minutes

3. Done! Fill the crepes with as much of your preferred filling as desired and ENJOY!

STORING: these babies stay good in the refrigerator for up to 1 week and are best re-fried

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7. Top with powdered sugar, berries, sour cream, or other best loved filling!

Perfect Gluten and Dairy Free Crepes Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Finally Gluten and Dairy Free Crepes that DON'T fall apart and taste AMAZING!

Servings: 6 people
Author: digupwellness.com by anna
Ingredients
  • 1 1/2 cups cashew milk
  • 4 large eggs
  • 4 Tbsp unsalted butter, melted plus extra to saute
  • 1/8 tsp salt
  • 1 cup white rice flour (gluten free) I use Bob's Red Mill brand (does not have xanthan gum)
  • 2 Tbsp sugar
  • 16 oz small curd cottage cheese (I don't rinse the curds) OPTIONAL DAIRY FILLING PICTURED
  • 8 oz package of cream cheese OPTIONAL DAIRY FILLING PICTURED
  • 1/3 cup sugar (set aside for the filling) OPTIONAL DAIRY FILLING PICTURED
Instructions
  1. 1.  Start by combining the following into a blender! 1 1/2 cups cashew milk, 4 large eggs, 4 Tbsp melted butter, 1/8 tsp salt, 1 cup of white rice flour and 2 Tbsp sugar. 

    2. blend until there are no lumps in the batter, it should be a smooth creamy consistency.

    3. transfer to a bowl quickly and keep a whisk handy

    4. Only use enough batter to cover the bottom of the pan, pour it in the middle of the pan and swirl quickly to cover the surface of your pan.

    5. Fry until the edges start to come up and start to brown (about 1 minute) use a sharp-edged spatula and your other hand to gently but quickly flip the crepe. allow it to cook for another 1 minute)

    6. Dump the finished product onto your desired surface, I like using a cutting board. Don't stack on top of each other until they are cooled slightly or they may stick.

    7. REMEMBER! Whisk your bowl a couple of times to bring up the rice flour with each crepe. This will ensure even consistency of the batter.

    8. Gluten Free Crepes are lighter in color than wheat crepes and don't need to be cooked as long.

    9. To prevent sticking, don't stack the crepes on top of each other until you have allowed them to cool for a couple of minutes.

    10. Fill with whatever you love most! DAIRY FREE FILLING IDEAS: almond butter and chocolate, coconut whipped cream and fruit, banana, walnut and honey, plain ol jam.

    OPTIONAL DAIRY FILLING PICTURED

    1. 1. Put cream cheese (can be straight from the fridge) and sugar in a stand up mixer and mix on medium high until well combined.

    2. Add cottage cheese and mix on medium high for 2-3 minutes

    3. Done! Fill the crepes with as much of your preferred filling as desired and ENJOY!

    STORING: these babies stay good in the refrigerator for up to 1 week and are best re-fried

6 thoughts on “Perfect Gluten Free Crepes Recipe”

  1. These look great and I can’t wait to try them! Of course I’ll have to use dairy free butter, but this is great thanks!

    1. They were, enjoy! Ghee butter is a good option and is acceptable on a strict paleo diet πŸ™‚

  2. I finally made these yesterday and oh my!!! I actually felt food eating them. Kiddos asked for more this morning, so I fryes some up and yummy! Thanks dearest for the helthier option, looking forward to try more gluten free cooking and see what changes I experience in my skin πŸ˜‰

    1. hi sharon!

      i’ve tried that one, unfortunately it does not work for this recipe!

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