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A close-up of two stacks of folded crepes with raspberries, blackberries, and a sprig of mint
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5 from 1 vote

Gluten-Free Sweet Dessert Crepes

Gluten-Free Sweet Dessert Crepes Recipe easy peasy tasty recipe for French crepes. Versatile and decadent breakfast, lunch, dinner, appetizer or dessert.
Course Appetizer, Breakfast, Dessert, Dinner, Lunch
Cuisine French
Keyword AIP Recipe, Cassava Flour Recipe, Celiac Recipe, Classic Desert, Classic Recipe, Classic Soup, Crepes, Dairy-Free Coconut Milk Buttermilk, GAPS Diet, Gluten Frie, Gluten Fritt, Gluten-Free Crepes, Grain-Free, How to make Crepes, Keto Recipe, Monk Fruit Sweetener, Old Fashioned, Old Fashioned Recipe, Old School Recipe, Paleo Recipe, Quick and Easy Recipe, Refined Sugar-Free Banana Bread, Retro Recipe, Vegetarian, Vegetarian Dessert, Vegetarian Recipe, Vintage Recipe
Prep Time 4 minutes
Cook Time 3 minutes
Cooking all 16 crepes 1 hour
Total Time 1 hour 7 minutes
Servings 16 crepes
Calories 64kcal
Author LaRena Fry

Equipment

Crepe Pan
Or Frying Pan

Ingredients

  • 8 whole eggs
  • 1/2 cup water
  • 1 cup almond milk
  • 1/2 cup cassava flour
  • 2 tbsp lemon juice
  • 1 tbsp Powdered Monk Fruit Vanilla Sugar
  • 1 tsp vanilla
  • 1 tsp fresh lemon zest
  • 1/2 tsp fresh lime zest
  • 1/4 tsp pink salt
  • 1/2 tbsp coconut oil inside the batter

Instructions

  • First, add all the ingredients to a blender.
  • Blend on high 1 to 2 minutes. Let sit 15 - 20 minutes before using it.
  • Finally, place a crepe pan or a medium-sized pan on the stove on medium heat.
  • Add a little coconut oil and make sure the pan is well greased.
  • When the pan is hot pour a small amount batter in the pan and tilt and swirl until the batter has covered the bottom of the pan.
  • Don't feel bad if the first crepe has to be tossed out.
  • Most people have to toss the first one out.
  • Finally, cook for approximately 1 - 2 minutes.
  • Lastly, using a spatula flip crepe and cook about 1 minute.
  • Finally, remove crepe and place it on a plate.
  • Makes approximately 16 crepes depends on the size of your pan.
  • Leftovers batter can be stored in the blender or a sterilized glass jar with a lid for 3 - 4 days.
  • Then shake batter up let sit 10 minutes and use as directed above.

Notes

Nutrition Facts
Servings 16.0
Amount Per Serving
Calories 64
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 95 mg 32 %
Sodium 88 mg 4 %
Potassium 61 mg 2 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 0 g 1 %
Sugars 2 g  
Protein 4 g 7 %
Vitamin A 4 %
Vitamin C 2 %
Calcium 6 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
 
For low carb crepes about 1 oz raspberries and 1 oz blueberries per crepe, this is two servings. Nutritional Facts below. Add the two Nutritional facts together to get a fuller picture.
 
Nutrition Facts
Servings 2.0
Amount Per Serving
calories 9
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Potassium 19 mg 1 %
Total Carbohydrate 2 g 1 %
Dietary Fiber 1 g 3 %
Sugars 1 g  
Protein 0 g 0 %
Vitamin A 0 %
Vitamin C 5 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
 
 

Nutrition

Calories: 64kcal