After a lot of recipe testing, I am very happy to report that I have created a delicious gluten-free crepe recipe that has the same texture as other traditional recipes. Over the years I have tried many gluten-free crepe recipes but always found them to be too dry and you wouldn’t be able to roll the crepes without them tearing. However, I was very excited to create this recipe that contains buckwheat flour, arrowroot flour and coconut flour. All three are grain-free and yield a perfectly soft but durable crepe. You won’t able to taste a difference I promise. A few weeks back I also shared my grandma Laura’s crepe recipe, which will forever be my favorite, but I think that my gluten-free version gives my lovely grandma a run for her money!
Here are the steps to make these delicious gluten-free crepes:
First, in a large mixing bowl, whisk together the eggs, vanilla extract, coconut sugar, coconut oil and only one cup of the cashew milk.
Next, whisk in the buckwheat flour, arrowroot flour, coconut flour, salt and baking powder. Whisk until smooth.
Slowly pour in the last 1 ¼ cups of cashew milk while whisking continuously. Whisk for another 30 seconds or until the batter is completely smooth.
Heat a large non-stick skillet (about 10 inch diameter) over medium-high heat. Add a ¼ tsp. of coconut oil to the non-stick skillet. Ladle in a 1/3 cup of batter and swirl around the pan to create a thin crepe. Let cook for 1-2 minutes or until the edges begin to lift up from the side of the pan and bottom is a light golden color. Gently flip the crepe and cook for another minute or two.
Stack the crepes on an oven-safe plate and place in a 200F oven while cooking off the rest of the batter. Serve with your favorite toppings and enjoy.
V.
GLUTEN-FREE CREPES
Ingredients
- 3 large eggs
- 2 tsp. vanilla extract
- 1/4 cup coconut sugar
- 1/3 cup coconut oil , melted
- 2 1/4 cups cashew milk , divided
- 3/4 cup LIGHT buckwheat flour , not regular
- 1/2 cup arrowroot flour
- 1/4 cup + 3 tbsp. coconut flour
- 1/2 tsp. Himalayan pink salt , or sea salt
- 1 tsp. baking powder
- coconut oil , for cooking the crepes
Instructions
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In a large mixing bowl, whisk together the eggs, vanilla extract, coconut sugar, coconut oil and only one cup of the cashew milk.
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Whisk in the buckwheat flour, arrowroot flour, coconut flour, salt and baking powder. Whisk until smooth.
-
Slowly pour in the last 1 ¼ cups of cashew milk while whisking continuously.
-
Whisk for another 30 seconds or until the batter is completely smooth.
-
Heat a large non-stick skillet (about 10 inch diameter) over medium-high heat.
-
Add a ¼ tsp. of coconut oil to the non-stick skillet.
-
Ladle in a 1/3 cup of batter and swirl around the pan to create a thin crepe.
-
Let cook for 1-2 minutes or until the edges begin to lift up from the side of the pan and bottom is a light golden color.
-
Gently flip the crepe and cook for another minute or two.
-
Stack the crepes on an oven-safe plate and place in a 200F oven while cooking off the rest of the batter.
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Serve with your favorite toppings and enjoy.