Last updated on January 31st, 2023 at 03:03 pm
One of my fondest memories of our time living in Europe and traveling is crepes. We use to love sitting down in a cafe (or stopping at a crepe truck in France) and getting a tasty crepe filled with Nutella (I know, I know) and a nice big dollop of whipped cream.
It was just another thing on the list that I was afraid I could no longer have once I switched to a grain-free diet – so of course we had to come up with a solution.
I love making these on a leisurely weekend morning while sipping on a warm cup of tea.
Our favorite way to eat these delicious crepes is with a sprinkle of cinnamon maple sugar, homemade caramel sauce, or maple syrup, homemade whipped cream, and fresh berries.
Happy eating!
Crepes {Grain-Free}
A simple and delicious grain-free crepe recipe, for all occasions.
- 1 cup tapioca flour
- ¼ cup coconut flour
- 2 tsp baking soda
- ½ tsp sea salt
- 4 pastured eggs
- 1 cup raw milk
- 2 tbsp pastured butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
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Add all the ingredients to a blender, and blend well. Let the batter sit for 5 minutes.
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Melt and swirl around a small pat of butter in a 10-inch frying pan, over medium heat.
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Angle the pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in a thin layer.
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Cook for about 1-minute until slightly golden, before carefully flipping and cooking the other side. Gently place the fully cooked crepe on a dinner plate.
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Repeat with the remaining batter, adding more butter to the pan as needed.
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Served rolled-up, with toppings of choice.
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