Gluten Free Crepes

This paleo-friendly Gluten Free Crepes Recipe yields crepes that are lacy and crisp outside, slightly chewy inside, and equally delicious with sweet or savory filling. They’re perfect for a special occasion breakfast or holiday brunch!

The first time I had crepes was in French Club during high school (yup, I was a total nerd and I loved French Club, lol!). We made them at an after school meeting one day. You know the story, it was love at first bite.

I usually make Julia Child’s crepe recipe. (Because why reinvent the wheel or mess with perfection?) But I was on a mission to come up with a gluten free version, so that’s what I did!

It’s funny how blogging serves as a time-marker for life events. I made these crepes back in June, about three weeks before heading to Paris for the summer. I had all things France-related on my mind, and I had a craving for crepes something fierce.

At that time I was packing up my entire apartment, getting ready to put everything in a storage unit in Central Florida and head to Europe for the summer before coming back Stateside and buying a house. In an attempt to clean out my pantry, the idea to play around with a Gluten Free Crepes recipe seemed like a good one.

I wasn’t anticipating this result. I actually like these just as much as regular crepes! These are lacy and crisp outside and slightly chewy inside. And they’re equally wonderful with a sweet or savory filling.

Gluten Free Crepes Recipe – Paleo Friendly Crepes

This delicious recipe is gluten free, sugar free, and easy to make paleo!

Gluten Free Crepe Ingredients:

• Tapioca starch
• Coconut flour
• Milled golden flaxseed
• Salt
• Baking powder
• Water
• Unsalted butter
• Egg
• Apple cider vinegar
• Liquid stevia

How to Make Crepes:

1. Whisk the batter in a large bowl (or blend it in a blender or food processor).
2. Heat a small nonstick skillet.
3. Add a scoop of batter to the hot skillet and cook, flipping once.
4. Continue until all the batter is cooked into crepes.
5. Enjoy!

More Paleo Friendly Breakfast Ideas:

• Paleo Cranberry Orange Walnut Bread
• Coconut Rum Paleo Banana Bread
• Banana Blueberry Breakfast Cookies
• Paleo Cream of Wheat Style Porridge

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Gluten Free Crepes

This paleo-friendly Gluten Free Crepes Recipe yields crepes that are lacy and crisp outside, slightly chewy inside, and equally delicious with sweet or savory filling.

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Course: Breakfast, Brunch

Cuisine: French

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 8 servings

Calories: 137kcal

Author: Faith Gorsky

Ingredients

• 3/4 cup tapioca starch3/4 cup tapioca starch
• 1/2 cup coconut flour1/2 cup coconut flour
• 2 tablespoons milled golden flaxseed2 tablespoons milled golden flaxseed
• 1 teaspoon salt1 teaspoon salt
• 1/2 teaspoon baking powder1/2 teaspoon baking powder
• 1 1/4 cups + 2 tablespoons cold water1 1/4 cups + 2 tablespoons cold water
• 4 tablespoons unsalted butter melted and cooled slightly (see Note)4 tablespoons unsalted butter melted and cooled slightly (see Note)
• 1 large egg1 large egg
• 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
• 1 drop liquid stevia1 drop liquid stevia

US Customary - Metric

Instructions

• Whisk together the tapioca starch, coconut flour, milled golden flaxseed, salt, and baking powder in a large bowl. Whisk in the water, butter, egg, vinegar, and stevia until well-combined. Let the batter rest 3 minutes (it will thicken a bit).
• Heat an 8-inch nonstick skillet over just over medium heat.
• Once the skillet is hot, add 1/4 cup of batter and pick the skillet up and rotate it to spread the batter out. Cook until light golden on both sides, about 3 to 5 minutes on the first side and 2 to 4 minutes on the second side. Transfer the cooked crepe to a plate. (If you have another similar skillet, you can have 2 going at the same time to speed up the cooking process.)
• Cook the remaining batter the same way (you should get about 8 crepes).
• Serve, or store wrapped in the fridge for up to 3 days.

Helpful Tips

• Net Carbs: 12g per serving (1 crepe)
• Instead of whisking the batter by hand, you can blend it in a blender or food processor if you prefer.
• Paleo Version: Instead of the butter use coconut oil or ghee.
• Serving Suggestion: Serve these with Sugar Free Strawberry Jam; I used blueberries instead of strawberries to make this jam and it was delicious!

Nutrition

Serving: 1crepe | Calories: 137kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 318mg | Potassium: 47mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Calcium: 20mg | Iron: 1mg

Tried this recipe?Mention @anediblemosaic or tag #healthysweeteats!

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