Gluten-Free Crepes with Lemony Yogurt and Blueberries
Gluten-Free Crepes with Lemony Yogurt and Blueberries
Crepes!! We LOVE them around here and now that our berries have come on, we are all about the crepes!
At the suggestion of a friend, I recently made crepes with coconut flour and they were delicious!
That also happens to make them gluten-free so I wanted to share the recipe today for those of you that might be looking for gluten-free options. This recipe can also be made with regular flour if you don’t have gluten-free needs.
Gluten-Free Crepe Ingredients
Crepe Ingredients:
½ C. Coconut flour
5 medium eggs
2 1/2 Tbsp. melted butter (plus extra butter to fry)
¼ C. Water
Pinch of salt
How to make Gluten Free Crepes
Combine all ingredients in a blender.
Blend until smooth. It will be on the thin side. If your mixture is too thick, add water, a teaspoon at a time.
Heat small pan over medium heat.
Add small amount of butter to coat the bottom of the pan.
Pour about ¼ C batter to the pan (amount will vary depending on the size of your pan – you want a thin crepe, not a thick pancake) and gently roll around until batter is thin and coats the whole bottom of the pan.
Cook for about 2 minutes.
Gently loosen edges with a rubber spatula. Once you are able to reach the middle, flip over.
Cook the other side for about 1 minute.
Do this until you use up all the batter.
Makes about 12 crepes. (again this depends on size of pan)
Crepe Filling Ingredients:
¾ C. Low fat Greek vanilla yogurt
Zest of 1 lemon
Juice of ½ a lemon (or use the whole lemon if you love lemon!)
½ C fresh blueberries
How to make Crepe Filling:
In a bowl, combine yogurt, lemon zest and lemon juice.
Fold in blueberries.
Fill crepes and enjoy!
If you are looking for more morning meal options, make sure to check out our other yummy breakfast recipes!
Print the Recipe for Gluten-Free Crepes
Gluten-Free Crepes with Lemony Yogurt and Blueberries
This recipe for Gluten-free crepes with lemony yogurt and blueberries is so amazingly delicious!
Ingredients
- Crepe Ingredients:
- ½ C. Coconut flour
- 5 medium eggs
- 2 1/2 Tbsp. melted butter (plus extra butter to fry)
- ¼ C. Water
- Pinch of salt
Filling Ingredients:
- ¾ C. Low fat Greek vanilla yogurt
- Zest of 1 lemon
- Juice of ½ a lemon (or use the whole lemon if you love lemon!)
- ½ C fresh blueberries
Instructions
!Crepe Directions:
Combine all ingredients in a blender.
Blend until smooth. It will be on the thin side. If your mixture is too thick, add water, a teaspoon at a time.
Heat small pan over medium heat.
Add small amount of butter to coat the bottom of the pan.
Pour about ¼ C batter to the pan (amount will vary depending on the size of your pan - you want a thin crepe, not a thick pancake) and gently roll around until batter is thin and coats the whole bottom of the pan.
Cook for about 2 minutes.
Gently loosen edges with a rubber spatula. Once you are able to reach the middle, flip over.
Cook the other side for about 1 minute.
Do this until you use up all the batter.
Makes about 12 crepes. (again this depends on size of pan)
!Filling Directions:
In a bowl, combine yogurt, lemon zest and lemon juice.
Fold in blueberries.
Fill crepes and enjoy!
Meet the author – Keri Lyn
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.
These look so good! I would love to make this for breakfast on a Sunday morning. Thanks for sharing!