Gluten-Free Crepes

Gluten-Free Crepes


  • 2 eggs
  • 1 teaspoon vanilla, gluten free
  • ½ cup nut milk
  • ½ cup water
  • ¼ teaspoon salt
  • 1-2 tablespoons agave nectar
  • 1 cup gluten-free all purpose flour
  • 2 table spoons coconut oil, melted
  • 1 tablespoon coconut oil, for pan


  1. Place 2 tablespoons of coconut oil into a small saucepan, and melt over low heat.
  2. In a medium mixing bowl, whisk together the eggs, vanilla, nut milk, water, salt and agave nectar until combined.
  3. Slowly add in the flour and whisk to combine
  4. Remove oil from heat, and pour into batter in a steady stream while slowly whisking to combine.
  5. Mix until smooth
  6. Heat a small amount of coconut oil in a large frying pan over medium high heat
  7. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each crepe.
  8. As soon as you’ve poured the batter, tilt and swirl the pan in a circular motion so that the batter coats the surface evenly.
  9. Cook the crepe for about 2 minutes, until the bottom is light brown
  10. Flip the crepe with a spatula and cook the other side
  11. Repeat this process with remaining batter

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