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Easy Gluten Free Crepe Recipe (Savory and Sweet)

It’s Sunday morning and you’re looking for a fun, delicious and healthy breakfast to whip up. Crepe recipes are a fun and easy dish to make. I love how this is a recipe that can be personalized for each individual. Get everyone involved by setting up a crepe making station or buffet.

This gluten free crepe recipe is just as good as the traditional crepe batter with flour. Crepes are popular choices for large family breakfasts at my house since it can easily be a make your own crepes with the filling desired.

First time crepe makers can go as simple or creative with fillings as they want. It’s also easy to have more than one since they are basically delicate pancakes made very thin.

Low calories, low fat, and low carb, this crepe is a great start to any snack or meal if you are tracking calories for weight loss. Fillings can also be as light on calories and macros as needed. Fill in a protein macro gap by adding in a protein shake!

Traditional French crepes are a popular dish made with a combination of flour and eggs and when cooked, they look much like a really thin pancake. But have you ever wondered what to eat with crepes?

Delicious fillings act as the perfect base for so many sweet or savory crepes. They are served just about time of the day as a side dish or light meal.

Can’t decide what fillings you’re in the mood for? These crepes are so light, make multiples to enjoy using a variety of fillings.

What are Crepes?

Original French crepes were more of a buckwheat crepe using flour and were first served on dinner tables as bread like a really thin pancake. Later, savory fillings were added to the buckwheat crepes and were served more as a light meal or brunch with fresh fruit salad or other light side.

When traditional flour crepes were created, years later, that opened to door to sweet versions, using fruits, and fillings. Sweet crepes began being served as breakfast crepes with strawberry jam or other sweet filling like hazelnut spread, and dessert crepes filled with fruits and decadent toppings like chocolate and maple syrup and balsamic reduction.

Sweet or Savory Gluten Free Crepe Recipe

For women over 40, or anyone on a low carb or keto diet, this flourless crepe recipe makes enjoying crepes possible. While there are some really amazing gluten free pancake recipes out there, like these Coconut Flour Pancakes, nothing really beats the amazing texture of tender crepes.

But there is good news! With this Gluten Free Crepe Recipe, there is a way you can make a crepe-like egg wrap that will satisfy all your crepe cravings without compromising your healthy weight loss goals or maxing out macros for weight loss.

This super versatile flourless crepe recipe creates delicious low carb crepes you can enjoy as a breakfast food or light brunch or filled with meats and cheeses for a light lunch or dinner.

gluten free crepes with chicken and veggies

Basic Crepe Recipe (Gluten-free)

First, you’ll want to start with a basic flourless crepe and build it from there based on the type of crepe you’re serving.

Simple Batter Ingredients:

  • 6 large eggs-room temperature
  • 3 T. half and half
  • 2 T. extra virgin olive oil 

Making the Crepes

  • Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth. No need to let the batter rest since we aren’t using any flour in this.
  • Lightly spray a 10” nonstick skillet or crepe pan with non-stick cooking spray or a little butter and set over medium-low heat. You may want to adjust heat up slightly to just below medium heat to get the right temperature.
  • Pour ¼ cup batter into pre-heated skillet and swirl pan in a circular motion to evenly coat the bottom with a thin layer. If any holes appear, add a little more batter to fill. Cover pan and cook until egg batter begins to set, approximately 2-3 minutes. Do not overcook!
  • Once the first side is set, gently loosen the golden brown edges with a silicon offset spatula and flip crepe to the second side, being careful to not break or tear the delicate crepes in the process.
  • Cook the second side for one minute more, or less and remove crepe from pan. Repeat with remaining batter.
  • Place desired filling ingredients in the center of each crepe and fold over both sides to cover. Serve immediately and enjoy!
Gluten Free Crepe Recipe (Savory and Sweet)

How to swirl crepe batter for best result

Pour batter into the center of a hot pan and lift and gently turn or lean the pan around to quickly distribute the batter as evenly as possible to cover the bottom of the pan. As additional batter as necessary, but remember to keep the crepe as thin as possible for a more classic crepe. With a little practice, you’ll be making crepes as good as the street vendors.

Don’t give up if the thickness of your crepes aren’t right the first few times. Start with 1/4 cup of batter in the pan and adjust as necessary depending on the exact size of your pan. Watching the edge of crepe will help determine the timing of when to flip and when it has cooked long enough.

What to Eat with Savory Crepes

When making a savory crepe recipe, you may want to season the batter with a little salt, black pepper, garlic salt, and/or dried herbs to the batter before cooking.

For savory fillings you can use variety of fillings! Use thinly sliced steak, chicken, a thin slice of ham, caramelized onions, sautéed mushrooms or bell peppers, or any of your favorite roasted vegetables. You can also add your favorite cheese like parmesan cheese, ricotta cheese, cream cheese or goat cheese.

Savory combinations are a great way to enjoy leftover chicken or steak the next day for a quick and delicious breakfast, lunch or dinner.

Savory fillings as shown in picture below:

  • 6 oz. goat cheese
  • 12 grape tomatoes, sliced
  • 6 oz. white mushrooms, sliced and sautéed
  • 2 T. fresh basil, chopped
  • 3 T. sliced green onion, green part only
  • Sea salt and black pepper, to taste
breakfast crepe on plate with berries and whipped cream

What to Eat with Sweet Crepes

When making a sweet crepe recipe, you may want to season the batter with ground cinnamon, vanilla extract. Or for chocolate crepes, you can add about a teaspoon of unsweetened cocoa powder to the batter.

Of course, for those not trying to keep things sugar free, a nutella crepe tops the list of the perfect crepes.

For the fillings, you can add just about any fresh fruit of your choice, though bananas and berries tend to work best. You can add bananas with a little peanut butter or hazelnut spread.

A combination of fresh strawberries and bananas with a rich balsamic glaze and homemade maple whipped cream (see recipes below for both) makes a healthy sweet treat that’s sure to satisfy a sweet tooth. You can also use this gluten free crepe recipe to fill with your favorite fruits with a side of this sweet Easy Fruit Dip with yogurt.

Sweet fillings as shown:

  • 6 oz. fresh strawberries, hulled and sliced
  • 1 pint heavy whipping cream*
  • 1-2 T. real maple syrup
  • 1 c. balsamic vinegar
sweet crepes with chocolate and whipped cream

Additional Toppings for This Gluten Free Crepe Recipe

Savory Toppings:

With crepes filled with steak, chicken or other proteins, you can simply top them with a drizzle of brown butter or cheese sauce. Or for something more decadent you can use one of these Healthy Dipping Sauces as a topping.

Sweet Toppings:

You can never go wrong with a scoop of keto vanilla ice cream (sugar free), sugar free frozen yogurt, a dusting of powdered sugar (or sugar substitute) or even keep it simple with a serving of fresh fruit to make the best sweet crepes. For this gluten free crepe recipe, we used a homemade maple whipped cream topping with a balsamic reduction.

To Make Maple Whipped Cream:

In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy.

To Make the Balsamic Glaze:

Heat 1 cup of good quality balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use. Cool slightly before using.

Do I need a special frying pan?

No, not really. There is a special pan that could be used, but as long as you have an 8″ – 10″ pan with low sides, it can be used without any trouble.

Can I Freeze Egg Crepes?

You certainly can! Make several batches of this gluten free crepe recipe and freeze for last minute meals on the go. Before freezing, place a piece of parchment paper between each crepe, then slip them into a freezer safe bag.

Storing Left Over Crepes in the Fridge

If you are lucky enough to have crepes leftover, they store great in the refrigerator for a few days. Depending on the filling, they can even be pre-filled and stored for an easy grab and go out the door.

Folding them in half or in fourths will create an easy way to eat on the run. Crepes can be frozen for up to 3 months. Place in fridge to defrost when ready to serve.

No matter if you choose a savory crepe, a sweet crepe, or one of each, have fun with making your own great recipe to enjoy. Experiment with different fillings and your taste buds will thank you for this gluten free crepe recipe!

crepes with berries and powdered sugar

Want More Easy Brunch or Lunch Recipes?

two gluten free crepes filled with strawberries, whipped cream and chocolate

Easy Gluten Free Crepe Recipe

Published By Stephanie
This gluten free crepe recipe is just as good as the traditional crepe batter with flour. Crepes are popular choices for large family breakfasts at my house since it can easily be a make your own crepes with the filling desired.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Dessert, Lunch, Snack
Cuisine French
Servings 6 servings
Calories 53 kcal

Ingredients
  

  • 6 lg eggs
  • 3 T Half and half
  • 2 T Extra Virgin Olive Oil
  • Non-stick cooking spray

Instructions
 

  • Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth. No need to let the batter rest since we aren't using any flour in this.
  • Lightly spray a 10” nonstick skillet or crepe pan with non-stick cooking spray or a little butter and set over medium-low heat. You may want to adjust heat up slightly to just below medium heat to get the right temperature.
  • Pour ¼ cup batter into pre-heated skillet and swirl pan in a circular motion to evenly coat the bottom with a thin layer. If any holes appear, add a little more batter to fill. Cover pan and cook until egg batter begins to set, approximately 2-3 minutes. Do not overcook!
  • Once the first side is set, gently loosen the golden brown edges with a silicon offset spatula and flip crepe to the second side, being careful to not break or tear the delicate crepes in the process.
  • Cook the second side for one minute more, or less and remove crepe from pan. Repeat with remaining batter.
  • Place desired filling ingredients in the center of each crepe and fold over both sides to cover. Serve immediately.

Nutrition

Calories: 53kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 6mgPotassium: 11mgSugar: 1gVitamin A: 32IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword Gluten-free, low carb
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
Recipe Rating




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