Description
The easiest gluten-free crepes recipe! Made with just a few simple pantry ingredients, like gluten-free oats, eggs, dairy-free milk, and coconut oil. Perfect for breakfast or dessert.
Ingredients
Gluten-Free Crepes
- 2/3 cup gluten-free oat flour (see notes)
- 2 large eggs
- 1/2 cup unsweetened non-dairy milk of choice
- 1 tablespoon pure maple syrup
- 1 tablespoon melted coconut oil, plus more for greasing the pan
- 1/8 teaspoon sea salt
Fillings & Toppings (Optional)
- whipped cream (try coconut whipped cream for dairy-free!)
- organic dairy-free hazelnut spread like Rigoni di Asiago Nocciolata
- organic refined sugar-free fruit spread like Rigoni di Asiago Fiordifrutta
- sliced bananas
- sliced strawberries
Instructions
- Add all the crepe ingredients to a high-speed blender and blend until the batter is smooth.
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Heat an 8-inch non-stick skillet (see notes) over medium heat and lightly grease with a bit of coconut oil.
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Once the pan is hot, pour a 1/4 cup of batter in the center of the pan and quickly tilt the pan in a circular motion so that the batter covers the entire pan evenly.
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Cook for about 45-60 seconds or until golden brown on the bottom. Flip and cook for another 15 seconds. Layer cooked crepes on a plate and repeat until the remaining batter is used up.
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Fill or top each crepe with whipped cream, hazelnut and/ or fruit spreads, and sliced fruit.
Notes
Oat flour can easily be made in a blender. For this recipe, simply blend 2/3 cup gluten-free oats in a blender before proceeding with the recipe.
While I normally recommend cast-iron skillets, a non-stick really works best for this recipe. You can find my favorite non-toxic skillet here.
