I can’t believe it took me this long to post a crepe recipe! These were my go-to dessert in high school–mostly during tennis season when I would work up a bit more of an appetite after doing my best Steffi Graff impression for two hours. (It was only moderately convincing.)
I’d grab my little spiral notebook where I’d handwritten in my favorite recipes—I think there were all of five in there: apple “pizza,” a homemade Orange Julius (remember those??), scones, some sort of seafood pasta, and, of course, crepes. I was quite the little cook—I could flip those crepes in the air from the pan and everything. Real-deal skillz, I tell ya.
These are a pretty fantastic gluten- and grain-free version of this old favorite. Make ’em this weekend for breakfast. (Or tonight for dessert!)
Grain-Free, Gluten-Free Crepes
Prep: 5 min | Cook and serve: 5 min | Ready in: 15 min
Yields: 4 to 5 crepes
1/3 cup tapioca flour
1/2 cup non-dairy milk
1/2 teaspoon vanilla
1/2 teaspoon oil
1/4 teaspoon salt
2 tablespoons powdered sugar
- Preheat a griddle, or large skillet on the stovetop (on medium-high heat).
- Add all ingredients to a blender and process until smooth.
- Pour about 1/3 of a cup of batter at a time into a large skillet on medium-high heat. Tip the skillet in a circular motion to get batter to cover the surface of the pan. Cook until batter is no longer wet, then flip—cook until golden brown, 1 to 2 minutes on each side.
- Roll them up with your favorite filling (see below for recipes and ideas), the sprinkle with powdered sugar.
NOTE: I filled these with 1 part mashed blackberries, 1 part cashew cream, then sweetened with maple syrup to taste. Scroll down for more cashew cream cheese flavors.
Try filling your crepes with one of these other flavors of cashew cream cheese: