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The Best Allergy-Friendly Breakfast Crepes!





Prep Time: 10-15 minutes

Cook Time: About 4-5 minutes

Total Time: 15 minutes


There is no better way to start your morning than with warm crepes filled with berries and jam. They are a staple in my weekly morning routines! Growing up, I could eat gluten and dairy with no consequences. When I became intolerant to them, it was a big challenge to find alternatives that tasted just as good. I mean what can replace milk and butter... you would be surprised. These gluten free, dairy free crepes are a big hit in the house whether its family or friends.


I like to wash my toppings of choice, strawberries and raspberries, as the first step so that when I am done with the crepe batter, I can cook and eat them right away. For this recipe you will need:


Recipe

  • 2 large eggs

  • 1/2 cup water

  • 3/4 cup plain almond-milk (oat milk works as well)

  • 1 cup gluten free all purpose flour (I use Bob's Red Mill. Not all gluten free flours are the same, so you may experience different results depending on what you use. Pillsbury works as well, but I find the taste more bland.)

  • 1/2 teaspoon fresh ground flaxseed meal (healthier choice) or 1/4 teaspoon xanthan gum (leave out if flour already has it)

  • 3 tablespoons of plant butter (I use Country Crock plant butter or Earth Balance. Normal butter works as well.)

  • 2 tablespoons coconut sugar (normal sugar works as well)

  • 1 teaspoon pure vanilla extract



Steps

  1. Whisk the two eggs together in a large bowl, then add 1/2 cup water and 3/4 cup milk and mix.

  2. Next, measure 3 tablespoons of plant butter and melt it (microwave or stove top works). Make sure to watch if you use the microwave since it melts fast and can pop and make a mess. I like to put a paper towel over the glass liquid measurer I melt the butter in. Add the melted butter to the large bowl.

  3. Measure 1 cup of flour by using a spoon to scoop it out of the bag into the measuring cup and leveling it off with a knife. (Never pack the flour into the measuring cup or scoop the flour out with the measuring cup- it makes the batter dense and ruins any hope for a light result!)

  4. Add the flour and the rest of the ingredients (flaxseed, vanilla extract, coconut sugar) into the bowl and mix them until all ingredients are completely combined and the batter is smooth.

  5. Prepare a nonstick pan by brushing coconut oil, butter, or spraying cooking spray. Set to medium heat. Always start at a lower temperature- you can raise it if needed.

  6. Pour 1/3 cup (eye it, you may need more or less depending on pan size) of the batter into the center of the greased nonstick pan. Pick up the pan and swirl the batter around till it coats the pan evenly to make a circle (see video at bottom). Cook for about 60 seconds or until lightly browned. Flip the crepe and cook for about 45 more seconds, until brown on the other side. The more thick the batter, the longer it will take.

  7. Lay the crepe flat on a plate, add your toppings, roll or fold it and enjoy!




Toppings:


- Strawberries and raspberries with jam

- Strawberries and raspberries with chocolate spread

- Cinnamon and coconut sugar with butter

- Peanut butter, banana, chocolate


I am very picky with toppings and can 99.9% guarantee you will love this jam. I am not a huge fan of sugary food and find that this brand does a great job of balancing sweet and tart. It is organic with no chemical preservatives. They also have reduced sugar options.


Rigoni di Asiago Fiordifrutta Raspberry Fruit Spread

Additionally, I use a much healthier chocolate hazelnut spread option than chemically preserved (so annoying!) Nutella. I think it has a better taste than Nutella with the perks of being healthier. Warning that it may be extremely addicting.


Artisana Organics Hazelnut Cacao Spread


For peanut butter, I usually like fresh ground but find it hard to spread on delicate crepes. Thus, I use: Smucker's Natural Creamy Peanut Butter (available at common grocery stores such as Publix & Walmart)


Notes:

  • If the batter is not sticking to the pan when you swirl it, this means the temperature is too cold! Make sure the pan is hot enough when you first put batter on.

  • If the batter is too thick, add a little more milk or water and mix.

  • The batter will keep in the fridge for 48 hours. Thus, you can make it the evening before to prepare for breakfast.

  • Cooked crepes can be stored in an airtight container for up to four days in the fridge. Make sure they have cooled before storing.

  • Reheat the crepes at a low heat on the pan. If I know I am storing crepes for later, I will undercook them a little bit so that when I put them back on the pan they taste fresher and do not overcook.



Enjoy!




Disclaimer: affiliate links used.

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