Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These are great for crepes. My family loves them with Nutella® and strawberries. These are also great to pour into shapes: shark, bear, snowman, etc. I like to double this recipe and use the batter for a couple days.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes.

    Advertisement
  • Mix rice flour, potato starch, arrowroot flour, tapioca flour, coconut sugar, baking powder, baking soda, xanthan gum, and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture.

  • Whisk milk mixture into flour mixture until batter is thoroughly mixed.

  • Heat a lightly oiled skillet or large pan over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 2 to 3 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, 2 to 3 minutes. Repeat with remaining batter.

Cook's Note:

Use whatever type sugar you prefer.

An electric mixer can be used to mix batter if desired.

Nutrition Facts

384 calories; protein 5.6g; carbohydrates 57.7g; fat 14.8g; cholesterol 93mg; sodium 763.9mg. Full Nutrition
Advertisement

Reviews (7)

Most helpful positive review

Rating: 5 stars
05/04/2015
Awesome recipe. I was a bit apprehensive at first with only 1 review but I tried it and love it. I used cow milk and it worked also. I filled it with savoury filling and it will be my lunch at work often and weekends. Enjoy:-) Read More
(4)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/04/2015
Awesome recipe. I was a bit apprehensive at first with only 1 review but I tried it and love it. I used cow milk and it worked also. I filled it with savoury filling and it will be my lunch at work often and weekends. Enjoy:-) Read More
(4)
Rating: 5 stars
03/08/2014
They were great filled them with sweetened marscapone cheese and fresh sautéed apples with raspberry jam Read More
(3)
Rating: 5 stars
04/19/2016
Followed the recipe as written and the pancakes were nice and fluffy and I couldn't tell they were gluten free. Read More
(2)
Advertisement
Rating: 5 stars
02/07/2017
followed recipe to the t & they were great. be careful when flipping 1st time -- wait til fully cooked on underside so crepe won't tear (very delicate). let them cool a wee bit and serve with cool whip and blueberries (yum x 100) Read More
(1)
Rating: 5 stars
11/16/2018
I have tried several different gluten free crepe recipes and these top them all! Very tender, flavorful, and crispy on the outside. The only change I made was to substitute dairy free butter. My seven year old granddaughter ate 6 of them and said, “Grammy these are the best!” Thank you so much for sharing this recipe. Read More
(1)
Rating: 5 stars
05/24/2020
These are perfect crepes. My gluten-eating kids warned me not to eat them (too good to be GF). New family favorite Read More
Advertisement
Rating: 5 stars
06/20/2019
Great pancakes for gf. I now add in more flour and cook for longer on lower heat to make them fluffier. and to simplify I just use all purpose flour from king arthur. I think it comes out to a little over a cup for 2 people like 1 1/3. Read More