I first made these light and tender gluten-free crepes (dairy-free) when we were headed out of state for my daughter’s gymnastics meet. Knowing food options would be limited on the road, I like to pre-make most of our meals. My daughter loves crepes, and I wanted something nourishing and protein-rich to help sustain her through her meet.
These crepes are naturally higher in protein thanks to the eggs, and they provide key nutrients like B12 (for nervous system support) and choline (important for brain health and cellular function). Paired with sorghum flour, they have a soft, tender texture while remaining completely gluten-free. You can even make these grain-free by substituting cassava flour for the sorghum flour.
Best of all, they can easily be made ahead – making them the perfect road trip breakfast or simple make-ahead meal.
One of the things I love most about these crepes is how versatile they are – they can lean sweet or savory depending on what you’re in the mood for (or what you have on hand).
Serving Suggestions
For savory:
Fill with eggs, sautéed vegetables, mushrooms, fresh herbs, chicken, pesto, and/or cheese (if using).
Tip: If you’re going savory, leave out the maple syrup in the batter.
For sweet:
Try fresh or cooked berries with yogurt, sliced bananas, sautéed apples or pears, and a sprinkle of cinnamon. You can also add a drizzle of nut or seed butter, a spoonful of fruit compote or chia jam, or a light spread of coconut whipped cream.
For a lightly spiced, uniquely delicious option, try my Carrot Cake Crepe filling – a not-too-sweet option that feels just a bit special.
Step by Step Instructions for Light and Tender Gluten-Free Crepes (Dairy-Free)
Gather all ingredients: eggs, nut milk/water, vanilla extract or paste, maple syrup (optional), sorghum flour, arrowroot starch, fine sea salt.
Crack the eggs into a medium bowl and whisk thoroughly.
Slowly whisk in the milk and/or water, vanilla, and maple syrup.
Whisk together the sorghum flour, arrowroot starch, and salt.
Slowly add the dry ingredients into the wet ingredients while whisking constantly.
Add about a ¼ cup of batter to the hot pan, then quickly swirl to evenly coat the surface.
Cook for 1-2 minutes or until lightly golden on one side. Gently flip and cook for another minute or until fully cooked.
Light and Tender Gluten-Free Crepes (Dairy-Free)
These light and tender gluten-free crepes are simple to make and perfect for both sweet and savory fillings. Soft, flexible, and great for making ahead.
8
10 inch crepes10
minutes20
minutesKeep the screen of your device on
Ingredients
5 eggs
1 cup nut milk or water (or ½ cup of each)
1/2 tsp vanilla extract or paste
1 Tbsp maple syrup (omit for savory crepe)
1/2 cup sorghum flour (try cassava flour for a grain-free version)
3 Tbsp arrowroot starch
pinch fine sea salt
- For cooking
Avocado oil or coconut oil, for the pan
Directions
- Prepare the batter: Crack the eggs into a medium bowl and whisk thoroughly. Slowly whisk in the milk and/or water, vanilla, and maple syrup. In a separate bowl, whisk together the sorghum flour, arrowroot starch, and salt.
- Slowly add the dry ingredients into the wet ingredients while whisking constantly, until you have a smooth, pourable batter.
- Place a crepe pan or 10-inch nonstick skillet over medium-high heat and allow it to fully preheat.
- Lightly coat the pan with coconut or avocado oil. Give the batter a quick whisk before each crepe to prevent settling. Add about a ¼ cup of batter to the hot pan, then quickly swirl to evenly coat the surface. Cook for 1-2 minutes or until lightly golden on one side. Gently flip and cook for another minute or until fully cooked. Transfer to a plate, cover, and repeat with the remaining batter.
- Fill with your favorite sweet or savory fillings, then roll or fold and enjoy.*
Notes
- *Serving Suggestions
For savory - Fill with scrambled eggs, sautéed vegetables, mushrooms, herbs, chicken, pesto, or cheese (if using). Omit the maple syrup in the batter for best flavor.
For sweet - Try fresh or cooked berries with yogurt, sliced bananas, sautéed apples or pears, and a sprinkle of cinnamon. Add a drizzle of nut or seed butter, a spoonful of fruit compote or chia jam, or whipped coconut cream.
For a delicious, lightly sweet option, try my Carrot Cake Crepe filling.
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