I find myself making crepes all the time. They are so easy to make gluten free and depending on the thickness of the batter you can even make them into a pancake. Personally I like them when they are super thin and a bit crispy on the outside. They are great both sweet and savory and are the perfect thing to serve for a fancy brunch. I filled these crepes with simple lemon curd and topped with strawberries. If you are not a lemon fan try making a super simple fruit sauce by taking 1 cup of your favorite fruit with 1/2 cup water and cook on low to medium heat until fruit is soft and falling apart. Sweeten with honey or maple syrup to taste and if you like it smooth you can put through a blender or if you prefer it a bit chunky just serve straight out of the pot. Frozen berries, peaches and mango are also great! How fun would it be to have a “build your own” crepe brunch bar with a few different sauce and topping options? Also, if you are looking for an easy gluten free grain free cake option there is a ton of inspiration floating around for crepe cakes. All you do is stack crepes with a filling of your choice and as high as you want and then top with coconut whip cream or fruit. Build your crepe cake on an adorable cake stand or platter and you are all set to cut and serve just like a normal cake. I am planning to make one of these soon!
If you are not in the mood for something sweet you can easily use these crepes for holding tasty savory ingredients such as meats, herbs and veggies. Enjoy!
- 2 whole eggs
- 2 egg whites
- 1 tsp vanilla extract or 1 vanilla bean scraped
- ¼ cup coconut flour
- 1 Tbsp melted ghee
- 2 tsp arrow root flour
- 1½ cup almond milk (for thinner mixture, 1 cup for thicker mixture)
- ¼ tsp sea salt
- For sweet crepes add 1 tsp vanilla and 1tsp sweetener of choice (either maple syrup or honey or 4 dips of liquid stevia).
- For savory add ½ tsp garlic and onion powder or other herbs of choice.
- In a large bowl add eggs, egg whites, coconut flour, arrow root flour, almond milk and sea salt.
- Whisk until full mixed.
- Melt ghee and add to mixture.
- Whisk again until fully mixed.
- In either an iron skillet on non stick green pan add a small amount of coconut oil or ghee.
- Once melted spoon or pour mixture and cook on medium high until you see bubbles coming to the surface.
- Flip and cook until both sides are browned.
- Fill with stuffing your choice.