Gluten-free crepes make a perfect breakfast or brunch meal.


  • 1 c gluten-free baking flour
  • 3 eggs, room temperature
  • 1 c unsweetened almond milk, room temperature
  • 1 tbsp coconut oil, melted
  • 2 packets stevia
  • pinch sea salt


  1. Place the eggs in a stand alone mixer and beat for 1-2 minutes or until eggs are light and fluffy. You can also do this with a hand held mixer.
  2. Add in the milk, salt, stevia and oil and continue mixing until smooth. Add in the gluten-free flour 1/4 cup at a time until incorporated.
  3. Prepare a skillet with non-stick spray and turn on medium heat.
  4. Once the skillet is hot, use a ladle or measuring cup to pour about 1/3 cup of batter into the center of the pan. Immediately remove it from heat and swirl it around until batter no longer moves. This will create a large, thin, round crepe. Return to heat and cook for about 20-30 seconds. Carefully flip the crepe and cook the other side for 10-20 seconds. Repeat until you have used all the batter.
  5. Serve crepes with yogurt, hazelnut spread, fruit or whatever filling your heart desires.

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