It is possible to eat amazing crepes while avoiding wheat and dairy. The trick is to use a gluten-free flour blend that doesn’t have any strange flavors that over-power your delicate crepe. To sweeten the batter without adding sugar, we use an apple! The apple adds a touch of sweetness and more fiber, without making the crepes taste like apples. How do you hide an apple in a crepe so no one will notice? You use a magic high speed blender!
This gluten-free crepe recipe uses a garbanzo bean and brown rice flour blend which provides all essential amino acids. To make the gluten free flour blend, mix together 1 part each of garbanzo bean flour, brown rice flour, potato starch, and tapioca starch. Bob’s Red Mill makes all of these and lots of grocery stores carry their flours. I mix up a large bag of this gluten-free flour blend ahead of time so it is easy to grab some when I need flour. So far I’ve had good results substituting it equally for wheat flour in lots of recipes.
If you want to make this a vegan crepe recipe, you can also replace the egg with 1 tbsp of ground flax seeds + 2 tbsp of water, but you’ll need to cook the crepes a tiny bit longer to help them survive the flipping process.
These crepes are delicious plain or you can dress them up however you like. I often cook up some berries until they soften and blend them into a puree to pour over our crepes.