I have created this Gluten Free Crepes recipe in response to the most frequent question I get from readers when they view my original grain-free tortilla recipe, which is “what can I do with all of the leftover egg yolks*?” I do recognize that 16 egg whites is a TON and has been a turn-off to some people so I've created this whole-egg gluten free crepes recipe.
I use arrowroot powder in this recipe because it provides an elasticity to these crepes that just the coconut flour cannot provide. You can substitute it with 1/2 extra teaspoon coconut flour if you'd like, but the crepes will be a little more delicate and may tear in spots when you fold them. I figured Robb Wolf would have something to say about arrowroot and I was right. He gives a brief description of it here and says it's ok to use, but I still don't like to use it often because it is not SCD legal. I can't wait to hear Rob speak at Paleof(x) this year. I'd love to just sit down over dinner and pick his brain for hours. Luckily he is giving a seminar at the conference so I'm coming with my notebook in hand and will soak up every ounce of information to relay back to you.
I still prefer to use the original grain-free tortilla recipe for enchiladas and tacos because it has less of an egg-taste to it, but these crepes are incredible with a sweet filling such as almond butter and bananas and also still work great for the savory. We made lasagna with them last week and it turned out every bit as good!
*I frequently use the organic free-range egg whites in the carton just for convenience sake, but a handful of yolk recipes immediately come to mind: Paleo mayonnaise, Vanilla Ice Cream, Banana Cream Pie, Berry Tart with Vanilla Bean Custard just to name a few!
Some fun filling ideas for you:
- Almond butter and sliced bananas
- Berries with lemon juice and a drizzle of honey (top with coconut whipped cream for a special treat!)
- Scrambled eggs, sausage and sautéd veggies
- Blueberry Jam with chopped nuts
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Carol L
These look absolutely delicious! YUM! Thanks for the recipe!
Ellen Harnett
Can you use kudzu root starch instead of arrowroot? I think it is a better product.
Against All Grain
Possibly, but I’ve never tried it so I don’t know, sorry!
David Burcham
Looks like an awesome recipe.
Leana
If you dont have arrowroot powder on hand is there a substitution that can be used instead?
Joanna
I made these using 1 teaspoon tapioca flour/starch in place of the arrowroot with amazing results!
Shelby
Any other suggestions?
Melinda P
Yay! I’ve been looking forward to this recipe! Thanks so much!! 🙂
Kristen
Looks like a great recipe. I’d love to try the lasagna with them!
Laura Ashland
Can you tell me where you got that Le Creuset pan? Love it!!
Rochelle
Wow, those look beautiful! I need to find some coconut flour and then I’ll be giving them a try. Thanks!
Sam
You said 16 egg whites is a ton..did you mean 6?
Janelle
I think she meant that 16 egg whites in her original egg-white only recipe was a ton. These look great! definitely going to make them within the week!
Shirley @ gfe & All Gluten-Free Desserts
Love this recipe, Danielle! Looking forward to trying it, especially for lasagna! 🙂
xo,
Shirley
Against All Grain
Thank you!
Sally
Bookmarking these, they look great! I’m just going to google what SCD legal means. I’m very new to the paleo lifestyle I’ve been slowly cutting out grains through the week. Going to have to go cold turkey at some point. I’m unsure of what I will blog about then. haha.
Julie
Have you ever tried making these into tortailla “chips” ? By cutting them in triangles and frying in coconut oil or something?? I think I am going to try today.
Against All Grain
Some people have but I haven’t yet. Let us know how they turn out!
Denise
I don’t have homemade almond milk and only have access to the nasty ingredient store bought stuff. Do you think canned coconut milk would work for this recipe?
Against All Grain
Yes it works, they’re just a little more moist because the fat content is higher on coconut milk. Try cutting the oil on half
Buttoni
These look delicious! I have a crepe maker to cook them on, even. I look forward to giving these a try one day. I’m limiting sweets right now, but DO plan to try these eventually.
Anne L. Texas
question: pan size?
these looks super. thanks for the recipe and ideas
Amysue
These are amazing!
Heather @ Multiply Delicious
These look amazing and I’m so excited to give these a try after my Whole30 is behind me. 🙂 ALSO, I’m so excited you are going to Paleofx!! I am going too and I’m so excited to meet all my fellow Paleo food bloggers.
I hope everything with the book is going well too. 🙂
Vanessa
I just made these tonight using half-n-half and olive oil, and I cut the recipe in half. (That’s a lot of halves in one sentence–whew!) I ate one plain, two of them with a bit of jam and peanut butter, and stuffed one with bacon, eggs, and cheese and had a breakfast burrito. And I still had two left after that! They held together well to the smearing of peanut butter and were a nice vehicle for the filling. All-in-all, they tasted a bit like a very thin omelet, which is fine by me since I am content to eat eggs for every meal. I will definitely make these again to use for burritos or crepes. Thanks for a simple, quick recipe!
carol
Has anyone tried to freeze these?
Cindy
Do you think this would work with a different kind of flour (like maybe almond meal)? I’m allergic to coconuts but these look great.
Jaclyn
These were great! My family liked them even better than the all egg white version (though they were a hit, too). I made a double batch and we had half for supper as tortillas with steak and peppers, and the other half will be crepes for breakfast in the morning. 🙂
Against All Grain
Awesome! They’re pretty similar in my opinion, but it’s nice to use full eggs! Glad to hear they liked them for tacos. 🙂
Abby
FInally a GF low cal wrap!!! I made these the other day and they turned out thicker than my usual crepes so they didn;t wrap well. I added more liquid and didn;t seem to help a whole lot. Any suggestions?
Shelby
I have tried making similar but every time they turn out too thin or just tear in the pan or are not strong enough to do anything with. HELP!
Kerry Rooney
I added 1 Tbsp. almond flour to give them more body. I couldn’t get the original to hold together. After the almond flour, they turned over without ripping.
Kim Kauffman
For some reason I didn’t have good luck with your original version but I just tried these tonight. They are delicious and so easy to cook (I have the same pan as you). I had to sub coconut milk because it’s all I had and I knew I was going to use them for the almond butter and banana. Wow, so good!
Against All Grain
So happy you liked these! They are definitely less finicky than the original version
Julie
I don’t care for the taste of coconut so I added cinnamon and walnuts plus a little bit of applesauce. Loved it.
Linds
I made these yesterday. They were amazing!! Thank you!
Athomeattorney
Can’t wait to try. The ingredients are simple and they look like real tortillas.
Kamelia Szarowicz
What brand of Coconut Flour do you recommend?
Naomi Schaab
Can you freeze these?
Melissa
Could I use regular organic cow’s milk instead of the almond milk?
Sarah MacDonald
A delicious crepe recipe that works. Thank you!
Shannan
I also would like to know if you can freeze these (or refrigerate leftovers at least)
Against All Grain
Yeah, you can freeze these. Just thaw and reheat in the oven on a low setting.
Jamee
This recipe is awesome. You are a genius! I used (carton) coconut milk because that’s all I had and they turned out awesome. Thank you so much. These are going to go great with the leftover shredded pork I have in the refrigerator.
Jennifer
I made these yesterday and they are great! I was wondering, though, how long they will keep in the fridge? I’d love to be able to make a batch and use them for breakfast or lunch throughout the week.
Against All Grain
Probably around 5 days. But I would reheat them in the oven or on a skillet if they get a little soggy.
Jennifer
Thanks!
Jennyfer
I love to make flan with my egg yolk. My kiddos love the creamy treat with only three ingredients. Sweet Condensed milk, milk and egg yolks. So easy.
Natalia
Just made these. It took a little while to get the hang of it. They tasted a little too coconuty for the savory stuff I generally do with crepes, but they were delicious with almond butter, maple syrup, and strawberries. I think I might try almond butter to offset the coconut milk. Thanks for the recipe!
joy
These look wonderful. Unfortunately, I am allergic to coconut. What is a good substitute?
Thanks
Against All Grain
Sorry the coconut flour is essential in this recipe
mommyoh
Dr. Dukan (famous French diet guy) uses oat bran in a recipe like this, it’s not pure paleo, but it’s high fiber low carb so nutritionally similar…
Ela
This recipe sounds amazing! Can I use coconut milk instead of almond milk?
Against All Grain
It’s a little bit too thick, but if you do it, do half coconut milk half water.
Leah
I made these today with high hopes and I followed the directions and ingredients exactly but they turned out very thin. I cooked them anyways and noticed that they were difficult to flip and have a rubbery texture, I said to myself well maybe they taste amazing but in my opinion it just tasted like fancy scrambled eggs. I ended up adding mashed bananas and 2 cups of tapioca flour and they turned out a lot better.
Against All Grain
I’m sorry they didn’t turn out for you, everyone else seems to love them!
Jordan Bariesheff
Hooray! Gluten Free creeps/wraps that don’t split when you fold them! A little bit on the eggy side. But once I added my filling I didn’t really notice. I’m going to use them for lasagne tonight too! One happy day at our house!
Beth W
I just made this recipe from your book and it did not call for arrowroot powder like to one on your sight. I am wondering if that is an essential ingredient as mine did not exactly turn out so well. They kind of just reminded me of cooked eggs.
Kimberly Leitermann
Yes, the cookbook does NOT call for the arrowroot powder. Why don’t you announce that in the video? It would have been nice to know that there is a missing ingredient in your cookbook…I caught it half way through the process and added some.
Victoria
My crepes, (after using the recipe found in the book), as others have noted, looked -and tasted like thin omelettes- very yellow. Did I not whisk long enough? Was the almond milk too watered down? (it was the carton kind) Should I add more egg whites? Or coconut flour? Thanks for all suggestions…
S. Bots
Yep, me too!
Sheri
These were *amazing*!! I used an 8″ saute pan, coconut oil in the pan, and used 1/4 c. batter + 1/8 c. batter per crepe — this made them a bit ‘sturdier’ and just amazing! For dinner with soft scrambled eggs, sauteed spinach/garlic & grated romano cheese, topped with a bit of creme fraiche; and for dessert filled with banana/chocolate chip coconut ‘ice cream’ and topped with sauteed bananas/cherries with maple syrup/grade b & cinnamon. DELICIOUS– THANK YOU!!
Michelle S.
Can you substitute the eggs with flax or chia ‘eggs’? I am sensitive to eggs. Thanks.
Against All Grain
I have not tried it myself, but a flax or chia egg as a sub usually works well.
Estelle
Your cook book is amazing… I follow Paleo AIP and I really need a good crepe recipe like the one above but I have to eliminate eggs… Any idea of what I could use? Thanks so much.. x
Against All Grain
You could try a flax egg (3 T water with 1 T ground flax seed).
Ruthie
I tested these this a.m. The kidsand I really liked them. Hubby had one as he headed out the door, but I think we all agreed we liked them. And, I had just made GF crepes
yesterday. Today, they were just as happy with these. Made the
batter overnight, so mine didn’t come out such that I could use them as a
tortilla. As the batter came more to room temp I was able to work with it
better on my cast iron griddle (round).
I have crepe making tools so was able to swirl the batter with the T-shaped wooden (whatever it’s called) then had to use a spatula bc they were tearing at first. What worked for me was to half way fold it over on itself like an omelet then fold it over again. THEN flip. So it
looked like a folded crepe (triangular). This helped it not tear at all. And,
resembled more of a traditional flour crepe. They were LIGHT, moist (not stiff
at all) and certainly passed the taste test for us since we are snobs having
had crepes in Paris. We used to own a crepe maker but wore it out (back when we
used traditional flour and were not eating paleo).
I used non-gmo cornstarch bc I didn’t have any arrowroot powder. That could have contributed to the tearing as well. I will definitely try these again without refrigerating overnight. I
did that bc of rushing around in the a.m. “farmer’s hours” to get
kids to school.
Rachel
I just made these for dinner and desert…amazing!!
I had chicken fajitas wrapped up and it was so fun to be able to wrap it up and eat it.
I am currently eating one with strawberries, maple syrup and a little coconut milk..delicious!
Thank you!!
Joan
Was wondering if I could use xanthan gum instead of arrowroot powder?
Alexandra
I made these and i must say: excellent crepes, very meh tortilla. Doesn’t hold up. But like i said, great crepe!
Brenda
I tried these this afternoon and can’t wait for my husband to try them tonight…delicious. First time ever making crepe’s and they turned out beautifully. I was even able to toss them and turn. 🙂 It was fun and delicious.
ztlg
These had a great taste and texture. I found they tended to fall off of the crepe maker if I held it in the batter the normal length of time – I had to really dip for half a second or no more than a second. Sharing that tip for others using a crepe maker.
Moran
Can I use only water instead of the almond milk ?
Dharma
So I must be confused but you use this recipe for tortillas too? Any difference in cook time etc?
Christine
What about potato starch instead of arrowroot?? I have potato starch but would need to get arrowroot.
TheSingingTomato
Can you make a batch & freeze leftovers between wax or parchment? There’s only 2 of us & don’t want to waste. Suggestions? 🙂
Danielle
Yes, they freeze well in an airtight container! 🙂 The parchment in between just makes it easier to grab what you need from the freezer.
Amber
What kind of pan do you cook these in? I’m not a fan of Teflon (toxic chemicals) or cast iron or aluminum (Alzheimer’s, anyone?), but I’ve had a tough time with pancakes in a stainless steel pan. I imagine I would have difficulty with these too. What do you recommend?
Danielle
Amber, this one is a favorite of mine! https://grainfree.ly/1kVh8Q0
Sandra
I purchased a titanium pan and it is WONDERFUL. The crepe flipped nicely and all I needed was a paper towel to clean the pan afterwards.
Annie
I make a roasted garlic humas pizza, on gluten free wraps in the oven. If I bake these in the oven on the rack will they get crispie like the other wraps?
Lau
Wow!! Totally satisfies my craving for carbs and it’s tasty thanks!
Kimiko Ann Noriyuki-Hagmann
What does anyone think about using masa harina just for a bit of added flavor? Occasionally, anyway, when you are really missing the authentic flavor….. I’m going to play around with it I just want some advice…. thanks all have a blessed day 🙂
ktwinkie
do you know the nutritional breakdown for these crepes? they look amazing!
Dubblesj
I made these last night to bring with me to work for tacos. As I ate it I realized that the wrap reminded me of injera from ethipoian cuisine. They were soft and spongy! I think I made them a little thicker than you are supposed to, but I was pleased with my discovery since I can’t eat injera.