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Easy Crepes


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  • Author: Joscelyn Abreu
  • 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

Scale

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)
  • 12 tablespoon maple syrup or honey, optional (omit for savory crepes)
  • 1/2 teaspoon vanilla extract, optional (omit for savory crepes)

Possible Fillings:


Instructions

  1. 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.
  2. 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.
  3. 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