Gluten-Free Crepes
These gluten-free crepes are a great high protein low carb option for breakfast and ideal for lunchboxes. They work either as sweet crepes or savoury crepes and the kids will never know they're a healthier version than the usual restaurant-style crepes.
Equipment
- Blender
Ingredients
- 250 g cream cheese full-fat
- 8 eggs
- 2 Tbsp coconut flour
- 2 Tbsp sweetener of choice stevia, xylitol, honey etc
- 2 Tbsp milk
- 2 Tbsp water
- 2 tsp baking powder
- 2 tsp cinnamon ground
- pinch of salt
Instructions
- Add all ingredients into a blender and blitz until well combined
- Using a crepe maker or non-stick frying pan cook the batter, thinned out over the cooking surface to about 10-15cm diametre sized crepes. Flipping once bubbles begin the appear on the surface and the edges are set and cooked through
- Once cooked, pile on a plate and cover with a clean tea towel to absorb any steam and stop the crepes going soggy
- Store the crepes in an airtight container in the fridge for up to a week or freeze with individual pieces of parchment paper in between each crepe so they can be easily accessed once frozen