Dr. Kristen Mitteness
Gluten Free Crepes
Updated: Mar 29, 2020
It's not often that I come up with a recipe that I'm really jazzed about. I'm currently adding the final touches on my second cookbook (EEEK!) and this recipe came from modifying an old one in my first book. IT. IS. SO. GOOD. And so easy. And very forgiving so don't fret on trying to use the exact measurements. It works best with room temperature ingredients, but again, not the end of the world if your eggs just came from the fridge. And, it's very easy to double, triple or quadruple. That's one thing I find hard about paleo baking - trying to double the recipe. It just never seems to work out quite the same way. But, this one? It's easy.
Now go fill it with your favorite fruits. I've even eaten it with lunch meat and cheese. They're delicious and everyone seems to love them. Give them a try!
Ingredients for 2 crepes 4 eggs (best at room temp)
2 T coconut milk
4 T arrowroot or tapioca flour
Dash of cinnamon
Dash of salt
Mix all of the ingredients well and put half of the batter in a well oiled (I typically use coconut oil), medium heated pan. Cook for 4-6 minutes or until it is fully cooked through. Remove from pan. Cook up the second crepe the same way. Fill it with your favorite ingredients: banana and nut butter, blueberries and maple syrup or apples and cinnamon. Roll it up and enjoy!
Isn't this neat?! I was featured with this recipe on CTV Morning Live. Check it out here!