Gluten Free Crepes made in a blender
A few suggested ingredients
For this crepe recipe we are using our healthy version of Cinnamon Sugar using no “white sugar”, which was in my last video where I made a lower-glycemic option and two other keto/diabetic options as well.
Cassava flour is made from a root so for those who cannot eat grains, nuts, or seeds, it is a very unique - and for some - the go-to alternative flour for special dietary needs.
Gluten Free Crepes made with a Blender
1 cup gluten free flour
1 1/2 cups milk + a bit more if needed
2 large eggs
2 tablespoons butter or coconut oil, liquefied
1 teaspoon coconut sugar
1/4 teaspoon sea salt
Lifeway Kefir Cream
For the crepes: In a blender, add 1 cup gluten free flour. For this recipe I used 1/2 cup Cassava flour and 1/2 cup gluten-free oat flour. I also like Bob’s Redmill gluten free flour. You can experiment with the flour you have.
Blend until smooth. Add a little more milk here if needed in order to reach a heavy cream consistency. Let the batter sit for 30 min or even overnight in the frig.
In a pan with a little bit of coconut oil or butter, add about 1/4 cup batter. Spread it around for 60 to 90 seconds. When the edges turn a golden brown, flip it over for another 30 to 60 seconds.
Fill the crepe with our delicious kefir cream (or a sour cream). Topped with fresh mangos and our healthier version of cinnamon sugar.