Paleo Crepes Recipe with Video {Gluten-Free} - My Natural Family (2025)

FAQs

What is the best flour substitute for crepes? ›

Cassava flour's soft, starchy consistency and mild flavor mimics wheat flour. If you don't have cassava flour, try sweet rice flour (for a non-paleo option), a smaller amount of coconut flour, or a GF or Paleo all-purpose blend. Tapioca flour makes the crepes tender and pliable. You could also try arrowroot.

The simple answer is no, not all crisps are gluten-free. A lot of the time, it comes down to what the flavouring or seasoning is made with - which could include maltodextrin or wheat flour amongst other sneaky ingredients.

I choose melted butter most of the time as it gives a much better flavor to your crepes and make them lighter in texture as well. However, note that this is more a matter of taste and you could totally replace the melted butter with vegetable oil in the same quantity (i.e. 50g melted butter = 50 ml vegetable oil).

Joanna Gaines's Crêpes

In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Cross Contamination from Kissing

If you kiss someone that has recently eaten or drank something containing gluten, there is a risk of cross contamination and being glutened because of the particles in their mouth. As we all know, a crumb contains enough traces of gluten to cause a reaction in some coeliacs.

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

Bavarian crepes are a delicious, very thin pancake-like dessert. They are typically made from wheat flour or buckwheat flour, then filled, rolled, and then often topped with a glaze, fruit, chocolate or whipped cream. In Bavaria, crepes are called palatschinke.

Why do you add salt to crepes? ›

The sugar softens the pancake a bit, and of course adds sweet flavor. It also attracts color; the way fat does, helping to create a lacy pattern we associate with crepes' pretty lacy pattern. Salt enhances, backs up the yummy fat flavors from the butter and egg yolk, and balances.

Chill the batter: Chill the crepe batter for at least 30–60 minutes before cooking it. This time in the refrigerator is crucial to the taste, texture, and success of your crepes. Use this time to clean up and get your skillet ready. You can even chill the batter overnight so it's ready to cook the next day.

Oat flour is a nutritious wholegrain flour made from rolled oats. Just like regular oats, this flour is bursting with nutrients such as manganese and fibre. Perhaps the most convenient of all the flour substitutes, oat flour can be easily made at home by blitzing whole rolled oats in a high-powered blender.

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

Yes, you can make crepes with bread flour. In fact, bread flour makes great crepes.