I will not deny that we’re addicted to crepes right now. Close to where I live, there is an amazing crepe café + I went to go grab something to eat and I’ve NEVER tried a crepe before. Can you believe it? Anyways, I saw they had GF crepes and decided to try one.
And fell in love with it. I told myself I HAVE to figure out a homemade gluten free crepes recipe.
I’m all about mixing and combining my own flours, like almond and coconut, but I swayed for just a normal GF baking flour alternative. I used the one by Bob Red Mills – the 1:1 Gluten Free Flour. I felt that I just needed to use a 1:1 GF flour that has been tried and tested to be very similar to regular flour.
One thing I love about crepes is that you can switch it from sweet to savory. We filled the crepe with coconut milk whipped cream and fruit. You can fill it pesto and chicken. I mean the ideas are endless.
This batch makes about 6-7 crepes + I’m going to highly recommend double batching these. You’ll want more to store away in the freezer or something, so all you have to do is heat up and serve! But, fresh is best.