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.
Servings 8 servings
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 ¼ 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.
- 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!
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