Gluten-Free Crepes are one of my favorite breakfasts.
Sometimes for me, and maybe for many of us, it’s a challenge to find encouragement from my family to help me stay on my diet…gluten-free is absolute, of course, but beyond that, I also watch my carb totals…
It can be hard with any diet to stay on it when family members don’t support it, especially if they pressure you to join them in what they want to eat…even though it’s not good for you.
Traditional favorites, family get-togethers, …all can be hard on someone following certain restrictions in what they eat.
…and as the main cook in the household, my desire is naturally to help my family improve their eating habits, too…not by forcing them – that wouldn’t work! – but by finding things they like that are better for them.
Gluten-free crepes are a favorite here in my house, but I feel the “carb rush” after eating grains, so almond flour has become one of my favorite ingredients for making them.
My husband does not care for the flavor of rice flour in baked goods, so in the past I have often cooked 2 batches of crepes – gluten-y and gluten-free – which is more complicated, of course. I was happy to find that the flavor of almond flour satisfies is good for both of us.
The liquid in this recipe can be varied to suit not just gluten-free eating but also dairy-free or paleo diets.
As you can see from the pictures, for our brunch today we topped our crepes with butter, fruit and/or syrup. I used butter and strawberry fruit topping. Al enjoyed seedless raspberry topping with butter and syrup.
A great thing about making crepes is how they can be a “pantry recipe” – when it’s past time to go shopping but we’re hungry, I can still often make a quick meal of crepes that we will enjoy. If we’d had fresh fruit today, I would have used some – strawberries or blueberries would have been a nice touch. However, the bottled versions of fruit toppings and spreads work well for crepes, and they keep in the pantry indefinitely. I choose the ones that are fruit juice-sweetened only, and Al usually wants a more traditional (over-sweetened) type. I tease him about his sweet tooth, but he does eat less sugar than he used to.
Another time when I make these, we might have luncheon crepes filled with chicken salad and baby kale, or with avocado chunks and tuna salad, or with crispy bacon pieces, shredded lettuce and diced tomato. The possibilities are limitless for rolling – or folding — inside a crepe.
Crepes are more delicate than pancakes in some respects…they are usually thinner and lighter in texture. In spite of that, almond flour crepes are definitely filling!
Gluten Free Crepes
Makes enough for 1 person (about 3 medium crepes) – can be multiplied as needed:
1 Large Egg, lightly beaten
1 Tablespoon Half and Half, or Almond Milk, or Water
1 Tablespoon Almond Flour
1-1/2 Teaspoon Arrowroot Starch
1 Tablespoon Oil (Olive, Coconut or your favorite), for cooking
In a bowl or a measuring pitcher, beat the egg with a fork. Stir in the liquid and then add the almond flour, starch and salt. Mix well.
The batter should seem a little thinner than pancake batter (if you’re used to that), It should be thin enough that when you pour some into a hot skillet, you could tilt the skillet to help it spread around evenly. (Normal pancake batter doesn’t spread that easily in a hot skillet.)
Heat a skillet over medium heat so that a drop of water will dance across it. Spread some oil over the surface.
Pour about a quarter cup of batter into the skillet (you can use a ladle or you can pour it from a measuring pitcher). Immediately tilt the skillet slightly to spread the batter evenly. It should make a thin, even layer across the pan.
Watch carefully to see that the heat isn’t too high or too low. When the edges begin to look done, and the middle is looking like it is “set” and there may even be some tiny bubbles showing near the center, lift up an edge to see if the underside is a nice golden shade. If so, slip your turner under the crepe and flip it over. If you practice, you can flip them without using a turner. (I did not include a picture of that here.)
Cook it another minute or so until the bottom is golden. Remove to a plate and keep warm until the rest of the “stack” is done.
Add more oil as needed to keep the crepes from sticking.
Top with fruit or syrup, or fill with your favorites like cheese, salad or…
I’ll be sharing this recipe with these:
Homegrown & Healthy’s Mostly Homemade Mondays
Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage’s Full Plate Thursday
Vegetarian Mamma’s Gluten-Free Fridays