I’m so excited to share my recipe for gluten free crepes with you. While looking through Bon Appetit Magazine’s 2016 Special Edition I came across a recipe for basic crepes. I was instantly taken back to childhood memories of my mom making crepes for dessert when we would have company. Oh, how I loved them! This inspiration drove me into the kitchen where I created the following recipe. I planned it so they would be ready when our kids arrived home from an early release from school. It is such a delight to cook for people who appreciate your efforts. They gobbled them up in a flash. The original recipe from Bon Appetit Magazine made 20 crepes. I created a recipe that makes 10. Feel free to double my recipe if you need more. Crepes may seem difficult to make but please believe me when I say they’re NOT! Everyone will be so amazed at your beautiful dessert and think you are the greatest. I filled my crepes with raspberry spread and topped them with a scoop of So Delicious Cocowhip and a dusting of powdered sugar. When filling your crepes choose your favorite jams, chocolate spread or chocolate chips. You are limited only by your imagination. Most importantly enjoy what you have created! I promise these gluten free crepes will be a hit with family and friends this holiday season!

I have not tried making this recipe with Ener- G Foods Egg replacer but I have a strong feeling it would work well. The results wouldn’t be exactly the same as using real eggs but I would guess that it would be similar enough. If you make them using egg replacer please comment below to let us know how they turn out.

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