Here’s my secret to easy, soft and chewy gluten-free crepes – cassava flour! Pile them up with fresh fruits, jammy spreads, and a dollop of cream or yogurt. The results are extra brunch-worthy.
Don’t get me wrong, pancakes and waffles have a designated spot at breakfast. But if you’re in the mood to serve something a bit more special, these gluten-free crepes are a perennial winner. They look simply elegant all folded up with fresh ingredients (sweet or savory), and they’re super easy to make. The best combo ever? I sure think so.
Gluten-Free Crepe Ingredients
After discovering what all the hub-bub was about on cassava flour, I immediately got to experimenting with it. The results were chewy tortillas, chips, layered cakes, pies, and these soft and light crepes. Trust me, they taste just like the real thing! Here’s what you’ll need to make them:
- Cassava Flour: I highly recommend using Otto’s cassava flour. I’ve had the best results with this brand!
- Eggs: Just 2 eggs are needed for this recipe.
- Coconut Milk: I’m using full-fat coconut milk to keep them dairy-free, but I suspect (as I haven’t tried it) that you could use virtually any milk in this recipe. If you try it with an alternate milk, let me know how they turned out in a comment below.
- Coconut Oil: Just a little oil helps ensure they don’t stick to the pan.
- Vanilla Extract:: The vanilla extract is optional, especially if you’re making a savory crepe. But it’s a nice touch for a sweet crepe!
- Salt: Just a pinch is needed.
Find the printable recipe with measurements below
How To Make Gluten-Free Crepes
Overall, these crepes are pretty simple to make. But there’s a few things to keep in mind. One, make sure you have a crepe pan as this won’t come out as well with a regular fry pan. Second, take note of the “swirling” technique when you pour the batter onto the pan. This will make sure you achieve perfectly flat and smooth crepes. I demo this in the video below! Now let’s get cooking.
- Mix up the batter. Place all crepe ingredients in a large mixing bowl and use a hand mixer to mix for 1 minute. The consistency should be a very thin batter. Then set that aside for 5 to 10 minutes to let the bubbles settle.
- Cook the crepes. Heat your crepe pan over medium low heat. If it’s too hot, your crepe will bubble and sizzle too much. Lift the pan up, scoop 1/4 cup of the batter into the center of the pan, and quickly swirl the pan to coat the bottom. Place the pan back on the heat and cook for 1 to 2 minutes. Once the top looks dry, flip it over with a spatula and cook for another minute.
- Layer the crepes correctly. Place the first cooked crepe on a paper towel lined plate. Then repeat the process, but with parchment paper in between each finished crepe so they don’t stick together!
Achieve The Smoothest Gluten Free Crepes With These Tips
- Make sure your batter is thin. Unlike pancake batter, crepe batter should be very light and thin. So if your batter seems to be on the heavier side, whisk a bit more water into the mix.
- Don’t let your pan get too hot. I’ve made this mistake plenty of times, where my pan gets too hot from letting it sit over the heat. Then, my crepe becomes a brainy-like texture instead of a smooth surface. So stick with low to medium heat.
Sweet and Savory Crepe Ideas
Similar to my cassava flour tortillas you can utilize these crepes for sweet or savory meals. There’s the classic strawberry or nutella crepe, but now’s your chance to get creative with your favorite savory combinations. Here’s a few delicious ideas to get you started.
- Strawberry Chia Seed Jam Crepe: Spoon a thin layer of strawberry chia jam onto a crepe and fold it up. Then top it with coconut whipped cream (if it’s dessert) or yogurt (if it’s breakfast), macerated strawberries and almond slices.
- Nutella Banana Crepe: Spoon a thin layer of my homemade nutella onto a crepe and fold it up. Then top it with coconut whipped cream and fresh banana slices.
- Mushroom and Spinach Crepe: Saute mushroom, spinach, and garlic together in a pan. Then layer it up onto a crepe and fold it up.
- Sweet Potato and Chicken Crepe: Schmear a layer of my sweet potato mash onto a crepe. Layer on spinach, shredded chicken, and sliced roasted red peppers. Then roll it up into a wrap!
How To Store Gluten Free Crepes
If you plan your week accordingly, these gluten-free crepes are quite the meal meal prep ingredient (as I show in my budget meal prep video). Even better – they’re completely freezable for later use!
- To store: Store the crepes in a sealable bag for up to one week in the fridge.
- To freeze: Place them in a freezer-safe bag with parchment paper in between so they don’t stick together. They will keep for up to 3 months. When you’re ready to use, let them thaw in the fridge overnight.
Pretty Sweet Breakfast Ideas
On the days you’re not making crepes, these tasty breakfast ideas will get you situated for the week.
If you make these roasted chickpeas, let me know how they turned out! I’d love to hear what you think in the comments below.
Crepes (makes approx 12 crepes)
- 1 cup cassava flour
- 2 eggs
- 1 cup full-fat coconut milk
- 1 cup water
- 2 tablespoons coconut oil, melted
- 2 vanilla beans, scraped or 1/2 tsp vanilla bean powder
- pinch kosher salt
- sliced almonds
- coconut whipped cream
- Mix up the batter. In a large mixing bowl, add the cassava flour, eggs, coconut milk, water, coconut oil, vanilla bean, and salt. Then use a hand mixer to mix for 1 minute, until the consistency is a thin batter. Set aside for 5 to 10 minutes to let the bubbles settle.
- Cook the crepes. Heat your crepe pan over medium low heat. Lift the pan up, scoop ¼ cup of the batter into the center of the pan, and quickly swirl the pan to coat the bottom. Place the pan back on the heat and cook for 1 to 2 minutes. Once the top looks dry, flip it over with a spatula and cook for another minute.
- Layer the crepes correctly. Place the first cooked crepe on a paper towel lined plate. Then repeat the process, but with parchment paper in between each finished crepe so they don’t stick together.