I haven’t had crepes in over a decade! Be still my little Celiac heart, that long long crepe-free stint is over! This recipe is actual perfection. Made with a simple all-purpose gluten-free flour and rich coconut milk, these crepes are absolutely irresistible. French style crepes have so many uses in a gluten-free lifestyle. I don’t add sugar to my crepe batter so that they are equally suited for savory recipes like my upcoming gluten-free crepe pressed cuban sandwiches. So good!
Once you make the first crepe, you’ll get a feel for the appropriate consistency of the batter. If your crepe is too thick, whisk in a bit more water until your crepes are wonderfully thin and beautiful!
These are so quick and easy to make you may find yourself making them all the time. I do! Top them with anything you like, jam, whipped sweet ricotta, ham, cheese, mushrooms, spinach, the possibilities are endless!
How do you like to eat crepes?
- 1 ¼ cup gluten-free flour blend (I use Bob's Red Mill all-purpose)
- ¼ teaspoon xanthan gum (ONLY if your blend doesn't have it – OMIT if it does)
- ¼ teaspoon salt
- 2 eggs
- 1 ½ Tablespoon melted ghee (or butter if not dairy-free)
- 1 cup full-fat coconut milk (liquid if cold and whisked smooth)
- ¼+ cup water
- Whisk together dry ingredients in a large bowl.
- Add eggs, melted ghee, ½ cup coconut milk and whisk until smooth.
- Add the rest of the milk and whisk smooth.
- Whisk in ½ cup or more water until the consistency of the batter is between half + half and heavy cream.
- Heat a non-stick crepe pan over medium heat. Once hot, spray with a bit of oil or rub with ghee.
- Pour a scant ½ cup of batter, swirling the pan as you pour to achieve an even thin coat of batter.
- Cook over low heat for 1-2 minutes until the crepe starts to loosen from the pan and get a bit golden brown.
- Flip crepe and cook for about a minute. Slide from pan onto a plate to cool.
- If your first crepe was too thick, whisk a bit more water into the batter to thin it a bit.
- Repeat with the rest of the batter.