Gluten Free Crepes
These are the greatest things since sliced bread. Really!
I have been using these for almost every meal during the day. You can make these a few different ways as well. If you want to make more of a savory crepe you can add things like garlic, Italian seasoning, and even cheese.
Here is the basic way you can make these so you can use them for any meal of the day.
In your blender mix your arrowroot flour (if you don’t have this you can use coconut flour as well), eggs, coconut oil, salt, sugar, and almond milk. Blend for 15 seconds till everything is combined. You will have a VERY runny pancake batter.
Next, get your non stick pan hot and pour in your batter. Only pour in enough to fill 3/4 of the pan then roll your pan around to get the batter to the edges. You want a thin crepe so you have to swirl it around to the edges of your skillet. Let cook for 1-2 minutes.
With a spatula loosen the edges of the crepe and flip it over to cook for an additional 1 minute.
These are so yummy. I stack these with wax paper between them and then when they cool off I put them in a gallon zip lock back and put them in the fridge for later.
Here are a few of the ways I have used them lately:
My favorite with Nutella and strawberries.
As a breakfast burrito!
These would also be great as a sandwich wrap for lunch.
The possibilities are endless.
- ½ cup arrowroot flour (or coconut flour)
- 4 eggs
- 1 tbsp powdered sugar
- ⅛ tsp. salt
- ¾ cup almond milk
- 3 tbsp. coconut oil
- In a blender add all your ingredients and blend till well combined.
- Poor into hot non stick skillet until ¾ full then tilt pan till the batter coats the pan to the edges. Cook for 1-2 minutes then loosen edges with a spatula and flip. Cook for 1 additional minute. Serve as desired.