Gluten-free, dairy-free, and refined-sugar free sweet lemon crepes. The perfect simple, sweet breakfast.
Crepes are one of my all time favorite breakfast foods. I still remember the first crepes I ever had at the Grove Farmers Market in LA. They were plain with just a touch of butter and powdered sugar and that was all they needed. I seriously still remember them to this day!
Crepes don’t need to be overdone, simple is usually best with crepes. For these, a touch of lemon and coconut sugar make the perfect balance.
Dessert crepes aren’t usually gluten-free; it is more common to find gluten-free crepes when they are savory ones, because they are more commonly made of a non-gluten flour like buckwheat flour. The coconut flour in this recipe makes a great alternative.
This crepe recipe is so good, I actually used some of the leftover crepes to make delicious avocado and veggie wraps for dinner that night. They can also be paired with something savory like ham and cheese, nut butter and banana, the options are endless!
I played around with this recipe a little with what I found worked best and to yield 6 crepes.
I love to top my crepes with coconut flakes, coconut sugar, and some probiotic yogurt (I like GT’s Cocoyo which you can get at grocery stores like Whole Foods, Snap Kitchen, etc.) I also added some fresh organic strawberries which add a bright pop of color!
Sweet Lemon Crepes
- 1/8 c. Coconut Flour
- 3 eggs
- 1 tbsp. coconut oil
- 1/2 c. almond milk
- 1 tbsp. maple syrup
- Pinch t. pink Himalayan salt
- Ghee for buttering the pan
- 1 Lemon
- Coconut flakes
- Coconut sugar
- Blend together the coconut flour and eggs first. Then add in the coconut oil, almond milk, maple syrup, and salt and blend all of it together well.
- Melt ghee in a non-stick pan over the stove on medium heat. (Tip: I found that a flat square pan worked best for this and made it easier to flip than a circle pan did.)
- Pour a thin layer of the batter from the blender onto the pan, it should naturally make a circle shape but it’s okay if it isn’t perfect since it’s going to be folded anyway! .
- Let the batter cook until bubbles form (around 2-3 minutes) and then flip it and let it cook another 2-3 minutes. If you’re having trouble flipping, make sure they have cooked enough on the first side. Practice makes perfect but it’s okay if they fold in the pan! When they are browned a little on both sides, transfer them to a tortilla warmer, kitchen towel, or oven set very low to keep warm while you make the rest.
- Once they are all made, roll and stack them. To top the crepes, pulse in a clean blender coconut flakes and a little coconut sugar to make a sweet topping. Sprinkle this over the crepes and add a honey drizzle and lemon.
Questions? Comments? I’d love to know what you think! If you liked this recipe for sweet lemon gluten-free crepes please be sure to give it a 5 star rating in the comments below:)