Crepes is a magic word around here.
We have searched high and low for recipes, ingredients and ideas for how to make perfect gluten-free, dairy-free crepes that are actually good. Months and months of testing, and of eating trial batches, until we finally found them.
We eat them at least once a week and we have soooo many toppings (coming soon) ranging from breakfast to dinnertime.
Our love for crepes started several years ago and we bought a Le Creuset crepe pan to celebrate this newfound love. We couldn’t find a “crepe spreader” (or “wooden rabot” for the real crepe enthusiasts) so we use a regular wooden spatula that is quite thin and it works great. Many recipes say to use a “swirling” motion with the pan to spread out the batter, but with a heavy Le Creuset pan, we’d been needing new wrists within the month. The spatula is much easier.
When my daughter and I ended up with gluten and dairy allergies, we thought the crepes were gone for good, but, thanks to my crepe-tastic husband, we found a way around it! We tried with so many different gluten free flour blends and single flours, and he would not give up until we made it perfect. Which was fine, because even a not-perfect crepe is still a crepe. We tried with many different oils and many of them came out either too mushy or not a great taste.
Then we finally found THE gluten-free flour blend and THE shortening.
Life became much more fun after that.
The first crepe we tried with these new ingredients were beyond delicious. They were crepe perfection. Crepe-tastic. Ooo, la la!
And even better news. They freeze really well. Once they are finished cooking, let them cool, then place some parchment paper between each one, and stick them in a freezer bag. They will last in the freezer for a week or so and still taste great. (They’ve never made it beyond a week in our house, so longer than a week is simply untested.) You can rewarm them in a 350F oven for 10 min.
We usually make a triple or quadruple batch and freeze what we don’t eat so we have several more meals ready to thaw at a moments notice.
You can’t even find crepes better than these in a restaurant. We’ve tried. Especially if they are gluten and dairy free. Then they just look at you and say, “Non.”
So, with much joy, we bring you the best allergy-free crepes we’ve found so far!
- 1 cup gluten-free flour
- 1/4 teaspoon baking powder
- 2 organic eggs
- 1/2 cup organic almond milk
- 1/2 cup filtered water
- 1/4 teaspoon salt
- 2 Tablespoons organic coconut oil + a little more for oiling the pan
- Crepe pan (or regular pan) and spatula (or rabot if you must)
- Measuring cups
- Put the flour, baking powder and salt into a large mixing bowl.
- Crack the eggs into a measuring cup and beat.
- Pour eggs into the dry ingredients and mix with a fork until well combined.
- Combine milk and water and optionally any sweetener you would like, and pour slowly into the mixture stirring well and mushing out any lumps. When the mixture becomes runny enough, switch over to using a whisk.
- Once all the liquid is mixed in, whisk well until all lumps are gone.
- Preheat the crepe pan on medium heat.
- Melt the coconut oil in a little pan or oven-proof dish on medium-low heat.
- Whisk melted coconut oil into batter. Mix well.
- Put a little coconut oil on the crepe pan and spread it out. Then add about 2/3 cup of batter (depending on the size of your pan) and use your spatula to spread it out evenly.
- Let it cook until the underside is golden brown (2-3 minutes), then flip and cook until both sides are golden brown.
- Fold in half, then in half again (quarters) and place on a warm plate. You can, of course, leave them open and wrap them around the filling as another option.
- Repeat steps 9-11 until you are out of batter.
- Serve with your choice of a yummy topping! To make it quick, try slicing some bananas and strawberries and serve with a dollop of almond yogurt or make blueberry compote.