Hey, friends! Here’s a quick recipe for these simple crepes that we make often…I’m actually surprised I don’t already have it on the blog, as it’s one of our faves! You can make them either sweet or savory and they can easily be stacked for crepe cakes too!
I make them with regular unbleached all-purpose flour or gluten-free with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
and to me these taste as good as crepes made with regular flour! They fold and roll easily without cracking too! Throw all of the ingredients in a blender and your batter is done in a matter of seconds! I just love easy recipes like this 🙂 The only hard part is waiting for them all to cook before digging in! You have to have some serious self-control!
Just fill with your favorite fillings—we like them on the sweeter side with fresh fruit and coconut cream or this
healthier chocolate hazelnut spread. Mmm, SO good!
Easy Crepes
- Yield: 8-10 depending on size 1x
Description
These crepes are super simple to make and so delicious! Just fill with your favorite sweet or savory fillings. Free of dairy and refined sugar, with a gluten and egg free alternative included.
Ingredients
Crepes:
- 1 1/4 cups almond milk or water (I used half of each. Can also use another milk of choice.)
- 1 cup unbleached all-purpose flour OR gluten-free flour blend (I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
- 2 large eggs* (see notes)
- 2 tablespoons melted butter (can also use dairy-free butter)
- 1–2 tablespoon maple syrup
or honey, optional (omit for savory crepes)
- 1/2 teaspoon vanilla extract
, optional (omit for savory crepes)
or honey, optional (omit for savory crepes)
, optional (omit for savory crepes)Possible Fillings:
- Fresh berries or other fruit of choice
- chocolate hazelnut spread
- coconut whipped cream or regular whipped cream
- powdered sugar
Instructions
- Add all listed ingredients into a blender and blend until smooth. Batter should be quite thin and pour easily. Blend in a splash more milk, if needed. Let mixture sit for a bit until air bubbles dissipate. Too many bubbles in the batter can cause the crepes to tear easily.
- When the batter is smooth, heat up a crepe pan and brush with melted butter or coconut oil. I used an 8-inch pan, but you can make them any size. Pour a circle about half the size of the pan (about 1/4 – 1/3 cup) and tilt pan in all directions to spread into a large circle. Let cook for 1–2 minutes, until golden brown, then carefully flip to cook the other side. Cook for an additional 20-30 seconds and then remove crepe to a plate to cool. Repeat with remaining batter. Should make 8-10 crepes, depending on the size of your pan.
- Adapted from this recipe.
Notes
*I have made these before without eggs. Eggs help the really thin batter to hold together. Without eggs they just need to be a tad thicker, so I suggest starting with 1/4 cup less liquid, only adding more liquid as needed.
- Category: Gluten-Free, Dairy-Free, Breakfast, Dessert
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Fluffy Gluten-Free Pancake Mix
