Of all the posts on this blog, I think this recipe is the one I make most day to day. I love these crepes. I have made many variations and many fillings. I like them best sweet, but that is only because I like dessert better than dinner! I won’t go into detail on how to cook the crepes, because you might already know how to do it or you can learn elsewhere online (or in my cookbook).
For fillings I have used: a thin layer of cashew butter and fresh fruit, yogurt and fruit, whipped coconut cream and fruit, sauteed vegetables and cilantro sauce, peach flavored whipped coconut cream and fresh peaches…
And I make it cute by cutting it like a maki roll:
Grain-Free Crepes Recipe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3 eggs
3 tablespoons egg white protein powder
6 tablespoons pear juice (other liquids are OK- this is my favorite for sweet crepes)
2 teaspoons melted butter (buttery spread or coconut oil)
1 tablespoon tapioca starch (coconut flour works too but I don’t like it as well)
pinch salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix together all of the ingredients. I usually give up on the whisk and use the blender. Be sure to use a well seasoned caste iron pan or non-stick pan. Keep the crepes very thin as you swirl the batter into the preheated and oiled pan. (Like I said you can look up more detailed crepe instructions.)
Fill them up and enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I am sharing this recipe on
Cuter Than Gluten 
These look simply amazing! I will have to experiment with my own recipe, as I don’t have any egg white protein powder. And I will let you know how they turn out with the coconut oil. Hope all is well with you Dawn.
Thanks Amber. What makes them so great is the texture of the egg protein powder. Substituting won’t give the same results, but certainly you can make good crepes with other powders/flours.