Best Gluten Free Crepes (Grain Free + DF Option)

posted in: DIY | 2

I made these delicious gluten-free crepes when hubs was gluten-free.  Even though he is now able to eat gluten, I continue to make this delicious crepes.

And when it comes to crepes — bread and croissant — I am admittedly very picky.

 

Growing Up Years

While growing up in France, crepes were a bit of a staple at my home.

My mother was from a very long line of “Bretons” (the Brittany region in France which has Celtic roots, not Gaul). One tidbit which you may not know is that Brittany and crepes are pretty much synonymous.

I have very fond memories of my grand-mother — Mamie — making crepes for us. For my mother as well, crepe making was almost akin to a religious tradition.  A tradition, which I did not fail in my duty to pass along to my children.

Crepes are easy and cheap to make. They were also considered essentials around here along with tortillas. Although we eat tortillas far more regularly than we do crepes.

 

Gluten-Free Crepes: Goals

My desire and goal were to make the best gluten-free crepes which roughly translated to crepes which would (almost) be like my Mamie’s.

I think I have succeeded.

This gluten-free crepe recipe is so easy and it makes delicious and light crepes with awesome flavor. I doubt you will notice they have no flour.

My hubs raved about them when he first had them.

 

gluten free crepes

 

Crepes

What are crêpes?

A crepe – pronounced kray-P not “crap” as my then five-year-old used to call them – is somewhat similar to a pancake except it is usually wider and much thinner – almost paper thin. Crepes are usually made from either wheat flour (sweet crepes) or buckwheat flour (savory).

The word crepe – as well as the recipe – is of French origin and is said to be derived from the Latin word “crispa” meaning “curled.” Crepes do originate from Brittany – a region in northwestern France.

What is gluten?

Gluten is a protein that is commonly found in certain grains such as rye, wheat, and barley. It is therefore in most baked goods. Some people have an allergy — or a sensitivity — to this protein which causes some digestive discomforts which range from mild to severe.

 

gluten free crepes

 

Notes and Tips

My gluten-free crepes are grain free. They are made with arrowroot flour.

They can also be made sugar-free by using liquid stevia or my favorite natural low-carb sweetener: Monk fruit (you can read about Monk fruit here).  I usually use raw sugar.

When it comes to milk I prefer to use raw milk if I have some. You most certainly can use a non-dairy milk in which case I prefer cashew milk.

On a side note, you can make half this recipe which will yield about three crepes.

 

 

Best Gluten-Free Crepes

In a medium-sized bowl (or a blender), place all the ingredients: arrowroot, milk, baking powder, salt, eggs, vanilla extract, coconut oil, and sweetener.

Combine vigorously with a whisk (or blend) until well combined.

Let this mixture sit for about five minutes before using.

Place a skillet on your stovetop. I use an 8-inch cast iron pan.

Turn the heat on medium.

Oil lightly.

When the skillet is hot, place about 1/4 cup of the batter in the center of your pan and very quickly roll your pan around to ensure the batter covers the entire surface. You must move quickly.

When the edges are starting to dry out (this does not take very long), quickly run a knife along the edge of your crepe and flip it over. The crepe should be lightly brown.

Cook about one minute longer or less.

Note: The first side will take twice as long to cook.

Serve warm with sugar and more sugar (I also like maple syrup).

Makes 5 to 6 gluten free crepes depending on the size of your pan and the thickness of your crepes.

 

Best Gluten Free Crepes

Best Gluten Free Crepes

Ingredients

Instructions

In a medium-sized bowl (or a blender), place all the ingredients: arrowroot, milk, baking powder, salt, eggs, vanilla extract, coconut oil, and sweetener.

Combine vigorously with a whisk (or blend) until well combined.

Let this mixture sit for about five minutes before using.

Place a skillet on your stovetop. I use an 8-inch cast iron pan.

Turn the heat on medium.

Oil lightly.

When the skillet is hot, place about 1/4 cup of the batter in the center of your pan and very quickly roll your pan around to ensure the batter covers the entire surface. You must move quickly.

When the edges are starting to dry out (this does not take very long), quickly run a knife along the edge of your crepe and flip it over. The crepe should be lightly brown.

Cook about one minute longer or less.

Note: The first side will take twice as long to cook.

Serve warm with sugar and more sugar (I also like maple syrup).

Makes 5 to 6 gluten free crepes depending on the size of your pan and the thickness of your crepes.

https://www.florencewitt.org/gluten-free-crepes/

 

2 Responses

  1. Joëlle

    Hi Florence, coucou!
    Two ingredients in my batter make my gluten-free and dairy-free crêpes really tasty: 1) some chestnut flour (which my daughter, who lives in Boston, substitutes with tigernut flour) and 2) some pear sauce (which can be from cooked pears or simply blended raw pears). They are incredible.
    Your husband is lucky to be able to eat gluten again… makes life easier, and cheaper too, even when cooking everything from scratch 😕.

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