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Crêpes are great for the holidays; they provide a festive and versatile dish that can be used for a main course, breakfast, or dessert. The standard crêpe recipe is made with wheat flour, yet finely ground almond meal is a great alternative for people wanting to avoid gluten. Below, I provide a gluten-free and a standard crêpe recipe so that you have that option.

Note that the gluten-free crêpes are more fragile and will tear more easily than crêpes made with wheat flour. If you do tear a crêpe, not to worry, just add a few drops of batter and reheat the crêpe to repair the tear.

When making crepes, often the first crepe will be the worst as the pan needs to reach the right temperature and you get the proper amount of oil on the pan. I often only need a ½ teaspoon of ghee to grease the pan initially, and a ¼ teaspoon more for the pan with every 2-3 crepes as I keep making them.

For dessert crêpes, you can optionally add a ¼ teaspoon of vanilla to the batter and 1 teaspoon of honey, and for savory dinner crêpes instead add ½ teaspoon of dried thyme.

For a dessert crêpe, instead of the filling listed here, consider a tablespoon of organic yogurt mixed with 1-2 teaspoons of your favorite jam or fruit, and a drizzle of melted dark chocolate for a garnish.

Prep Time: 1 hour

Makes about eight 6-inch crepes

Gluten Free Crêpe Recipe Ingredients

½ cup finely ground almond meal

4 large organic, cage-free eggs

¼ cup low-fat milk (or almond milk if you prefer non-dairy)

¼ teaspoon fine sea salt

Ghee to oil the pan

Directions:

Combine almond meal, eggs, milk, and salt in a blender or food processor and pulse until smooth.

Set a small sauté pan over medium heat. Add just enough ghee to the pan to lightly coat it. Once the pan is hot, add 3 to 4 tablespoons of batter to the pan and tip the pan to spread the batter to the edges.

Cook until edges are cooked and can be loosened with a spatula. Loosen all the way around and once lightly browned, then lift one edge gently and work spatula underneath.

Flip and cook on the other side until lightly browned. Remove and lay on plate, then continue with remaining batter to cook all the crêpes.

Standard Crêpe Recipe Ingredients

¾ cup whole wheat pastry flour

3 large organic, cage-free eggs

1 cup low-fat milk (or almond milk if you prefer non-dairy)

¼ teaspoon fine sea salt

Ghee to oil the pan

Directions:

In a bowl, whisk together flour, eggs, milk, and salt.

Set a small sauté pan over medium heat. Add just enough ghee to the pan to lightly coat it. Once the pan is hot, add 3 to 4 tablespoons of batter to the pan and tip the pan to spread the batter to the edges.

Cook until edges are cooked and can be loosened with a spatula. Loosen all the way around and once it is lightly browned, then lift one edge gently and work spatula underneath.

Flip and cook on the other side until lightly browned. Remove and lay on plate, then continue with remaining batter to cook all the crêpes.

Filling for the Crêpes Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

¼ teaspoon sea salt

¼ teaspoon ground black pepper

½ teaspoon Fine herbs

2 cups baby bella mushrooms, washed, dried, and sliced

4 cups kale, chopped

¼ cup organic low-fat sour cream

2 tablespoons grated Parmesan cheese

Garnish

¼ cup fresh parsley, chopped

2 tablespoons sliced almonds

¼ cup grated gruyere or Swiss cheese

Directions:

Preheat oven to 350 degrees F. Prepare the crêpes.

Meanwhile, heat a large sauté pan to medium heat, add the oil, then the onion, salt, black pepper, and fine herbs. Sauté for about 2-3 minutes, stirring occasionally, until onions start to soften, then add the mushrooms and heat for another 3 minutes with an occaional stir until mushrooms soften. Add kale and heat another 2-3 minutes with an occasional stir until the kale wilts. Remove from heat and stir in sour cream and Parmesan cheese. Set aside.

Add 2 tablespoons of crêpe filling to the center of each crêpe and roll into a tube (like a burrito with a tortilla). Add each rolled crepe to an ovenproof baking pan.

Garnish crêpes with chopped parsley, sliced almonds, and grated cheese.

Add baking pan to a middle rack in the oven and heat for 15 minutes.

Enjoy,

Steven Masley, MD

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