Gluten-Free Crepes
Servings: 12 -14 Crepes
Ingredients
- 2 eggs
- 1 cup milk we use almond milk for dairy-free
- 2 tablespoons maple syrup see note for savory
- 3/4 cup 90 grams tapioca flour
- 1/4 cup 28 grams coconut flour
- Pinch sea salt
- Ghee or Butter for frying (see note)
Instructions
- Add eggs, milk and maple syrup to a bowl and whisk together. Add in tapioca, coconut flour and salt and whisk until combined. Alternatively you can use a blender to mix this batter together.
- Heat a small 8 inch (or similar sized) non-stick skillet over medium heat. Add ghee and add 2-3 tablespoons of batter in the center of the pan, and then swirl the pan to spread the batter around. Cook for 1 minute, or until the top looks dry, and then flip and cook for 30 seconds. Transfer crepe to a plate.
- Repeat the process, starting with adding more ghee to the pan. Continue until all crepe batter is gone.
- Fill the crepes with your desired toppings, while warm. They will also work at room temperature too.
Notes
If possible, use ghee for this recipe, as it has a higher cooking temperature than regular butter. Butter can work too, but you'll want to be careful to get that happy medium temperature where you are not burning the butter (browning it is ok) but also making sure the pan is hot enough to properly cook the crepes.
For savory crepes omit half or all of the maple syrup, and add a pinch of black pepper and fresh herbs to the batter.
Use whatever milk your family enjoys for this recipe.