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Gluten Free Crepes

Gluten Free Crepes

These sugar free Gluten Free Crepes are simple to make and exceptionally versatile for a variety of meals.

You can fill these sugar free flourless crepes with ham and cheese, lox and cream fraiche, fruit and yogurt, or sautéed vegetables.

Experiment with different fillings and try them for breakfast, lunch, dinner, or dessert.

You may also use any ripe fresh fruit such as pears, blueberries or raspberries as a breakfast crepes recipe.

You could also go mad and serve up the crepes with Nutella and bananas — oh my! All would work as a romantic dish for Valentine’s Day or something you would serve mother in bed for Mother’s Day.

Whatever the event, maintain this healthy crepe recipe on your cooking repertoire to treat your family members or for special events and parties.

Serve Gluten Free Crepes for Valentine's Day, Pancake Tuesday or Mother's Day. It's also a paleo crepe recipe with a few substitutions. #pancaketuesday #recipes #recipeoftheday #healthyrecipes #easyrecipe #easyrecipe #breakfast #brunch #dessert #dessertrecipes #crepes #pancakes #pancakerecipes #pancakesfromscratch #pancakeday #crepesrecipe

Gluten free crepes have no flour, no sugar

This gluten free crepes recipe is based on the No Flour, No Sugar Crepes recipe from Dr. Gott’s No Flour, No Sugar Diet.

The publication is a guide to sensible eating that’s helped thousands achieve and maintain their desired weight. No flour, no sugar — that is it. Dr. Gott’s on to something, because bread and sugar cravings are huge problems for lots of people that are trying to drop weight. For others, they just feel better when they avoid refined sugars and flours.

This easy crepes recipe could work for folks who are on gluten free and paleo diets (with a few simple substitutions), too.

Dr. Gott also includes a cookbook you should check out — Dr. Gott’s No Flour, No Sugar Cookbook.

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This easy crepe recipe is gluten free.

Speaking of special events, if you are serving these easy crepes for a special someone, spend the time to make your gluten free crepes as beautiful as possible.

Fold the crepes over pleasingly. (Please use the great china, also!) Call in your inner chef and drizzle the chocolate sauce over the crepes using a squeeze bottle. Gorgeous!

You may also sprinkle monk berry powder or Swerve Confectioners Sugar within the crepes as shown in the pictures like you would with regular sugar. Since both monk fruit and Swerve are natural no calorie sweeteners, it is OK to indulge your sweet tooth a little.

Or you may leave the sugar and chocolate off the outside. Instead, smear some chocolate within the crepe, then fold over. Still as yummy, but no pressure to be Super Chef.

Lastly, leave a couple chopped and whole berries to put in the folds of the crepes on the side of the plate as a garnish. Do this recipe for crepes up like they want in a five star restaurant! Your loved one will appreciate it so much.

Gluten Free Crepes can be served as a dessert with chocolate sauce and fruit or berries.

This Mama’s Tips for making gluten free crepes

You would like to use arrowroot powder and not arrowroot flour in this gluten free crepe recipe.

Using low-fat evaporated milk significantly cuts calories while still delivering creamy sweetness.

If you’re milk free or on the lookout for a paleo crepes recipe, use unsweetened coconut milk instead of evaporated milk.

I enjoy both stevia powder and monk berry powder in my own cooking. However, I find that stevia gets very bitter when mixed with chocolate, so I avoid using it when I cook with chocolate. You can also use Splenda or Equal in this no sugar crepe recipe if you’re comfortable using either of these no calorie sweeteners.

If you love crepes, invest in a 10-inch crepe pan. It is totally worth it! Otherwise, a fantastic 10-inch skillet is just fine.

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A little scared of cooking up a batch of crepes? The Frugal Chef does a terrific video on how to cook up a crepe starting at the 3:20 minute mark. Bear in mind, practice helps. And you can eat any mistakes! They just will not be as pretty.

You can even use the chocolate sauce on poached pears or as a dip for fresh fruit. Remember that baking chocolate is high in fat, so it still packs a rather hefty calorie punch. So use this sauce .

Gluten Free Crepes

Gluten Free Crepes


For the gluten free crepes:

  • Two large eggs
  • 3/4 cup low fat milk
  • 6 tbsp arrowroot powder
  • 1 tsp baking powder
  • 1 tbsp vegetable oil
  • 1/4 tsp salt
  • Canola cooking spray

For your dark chocolate sauce and strawberries:

  • 1/2 cup evaporated milk
  • 1/2 cup monk fruit
  • 1 teaspoon vanilla extract
  • 3 ounces unsweetened baking chocolate, roughly chopped
  • 1 tsp fresh, ripe strawberries, stemmed and chopped


For the gluten free crepes:

  1. In a large bowl, beat eggs with an electric mixer until pale yellow and fluffy, about 2 minutes.
  2. Spray a nonstick 9- or 10-inch skillet with vegetable oil spray and heat over medium-low heat. Add about 2 tbsp of this mixture to the hot pan and tilt pan so the mix is evenly spread over the bottom. Cook until bottom is lightly browned, about 2 minutes, then carefully lift crepe and turn over. Cook until second side is lightly browned, about 2 minutes more. Continue until all the batter has been used.

For the dark chocolate sauce:

  1. Put chocolate in a skillet. Put milk and monk fruit sweetener in a small saucepan over medium-high heat and heat until hot to the touch but not boiling.
  2. Stir until chocolate has melted completely.
  3. Serve sauce immediately. Or cover and refrigerate up to one week. To serve, heat in microwave just until warm and liquid.

To serve the gluten free crepes with berries and dark chocolate sauce:

  1. Divide strawberries evenly among the crepes, arranging them down the middle of the crepes, and roll the crepes up round them.
  2. Drizzle about 2 tablespoons of chocolate sauce decoratively over every rolled-up crepe. Serve immediately.
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour

Servings: Makes 6 crepes
  • Serving size: 1 to 2 crepes

Originally published on February 7, 2007 and March 4, 2016. Recipe used with permission. Updated with new images and information.
Photo credit: livfriis at depositphotos


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