Healthy Gluten Free Crepes Recipe + Sweet & Savory Filling Ideas (Dairy Free)

Healthy gluten free crepes (dairy free) + sweet and savory filling ideas. An easy gluten free crepe recipe made with healthy gluten free flours, dairy free milk and eggs – easily mixed in a blender. Suitable for a clean eating, healthy dessert, breakfast, brunch or even dinner: 1) Sweet crepes filled with dairy free espresso cream, bananas and cherries; 2) Savory crepes filled with ground beef & mushroom finished with avocado sauce.

Course Appetizer, Breakfast, Dessert, Main Course, Snack

Cuisine DairyFree, Gluten Free

Prep Time 15 minutes

Cook Time 45 minutes

Resting Time 30 minutes

Total Time 1 hour 30 minutes

Servings Crepes

Calories 135.6kcal

Author HealthyTasteOfLife

Ingredients

Gluten Free Dairy Free Crepe Batter

¼ cup white rice flour or cassava flour
¼ cup sorghum flour
¼ cup almond flour or tigernut flour
1¾ cup plant milk nut or seed milk
3 medium eggs organic, pasture raised
⅓ cup avocado oil or melted vegan butter
1 tsp vanilla extract (if you make sweet crepes)
¼ tsp salt pink Himalayan

Dairy Free Crepe Filling (Cashew Coconut Cream)

1/2 cup cashews organic, raw, soaked
1/2 cup coconut cream
1 tsp espresso powder or instant coffee, organic, decaf
1/4 cup maple syrup
2 tbsp non dairy milk
1 tbsp lemon juice
Pinch of salt
1 banana and a few cherries to garnish

Savory Crepe Filling (Beef And Mushroom)

1/2 pound ground beef grass fed
6-7 mini portobello mushrooms finely chopped
1 small onion finely chopped
1 medium carrot finely chopped
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp curry
pinch salt & pepper to taste
1 tbsp olive oil

Avocado Sauce

1 large avocado ripe
2 stalks of scallions
handful of parsley
juice of half a lime
1/2 tsp Himalayan Pink Salt
1 Tbsp coconut aminos
2 Tbsp filtered water

Instructions

Gluten Free Crepes

Mix all ingredients in a blender to form the batter.
Let it sit for at least 30 minutes to combine (room temperature).
Pour about 1/4 cup or less of batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.
Cook about one to two minutes on each side.
Cover with a lid or towel to help crepes moisten.

Sweet Filling (Dairy Free Cream):

Pour all ingredients into a blender and mix for 1 minute.
Place in the fridge (preferably overnight) to thicken. Assemble the crepes in the morning with bananas and cream.

Savory Crepe Filling:

Saute chopped onion with olive oil, for 2 minutes, then add the carrots and mushrooms, stir and saute for another 3 minutes.
Add the ground beef with all seasonings, stir and cook until the meat is done.
Let it cool before assembling the crepes. You can make it the day before if you like.

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Notes

Tips For Making Perfect Gluten Free Crepes (Dairy Free)

You can substitute the flours with this Gluten Free Pastry Flour Mix (I shared in another post) it works beautifully and yields very pliable / soft crepes!
Use a non-stick pan, preferably ceramic coated pan to avoid sticking and the use of too much oil while frying.
Adjust the batter with water (or more milk) if it's too thick, this way you'll get thinner crepes.
Let the batter rest for at least 30 min before cooking the crepes, it will get thicker as the flours will absorb the liquid. And then re-blend again before pouring in the pan.
Heat the pan at the right temperature (stove knob between 3 and 4). If your skillet is too hot, the crepes will cook too quickly and become more crispy and less bendy.
Let the crepes sit covered while you cook, to keep them moist. Then you can play with them as you like, they will be more flexible.
For low carb crepes check out these grain free low carb crepe recipe.

Nutrition