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.

5 from 1 vote

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Servings 20

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