Grain-free Crepes – Low Carb and Gluten-free


I’ve always struggled with grain-free crepes. They tend to fall apart because they don’t have gluten to bind things together. This recipe worked for me. They are a bit thicker than flour-based crepes, but they definitely do the trick. I have two tips that can help you reduce frustration when making grain-free crepes. First, don’t make them too big. Mine are about 4 inches across. Secondly, don’t try to flip them too early. If you do, they will break apart and you will be mad.

You could use these crepes as a grain-free tortilla replacement, if you want to make tacos. In fact, I’m about to share a special “taco” recipe…so stay tuned for that!


Grain-free Crepes

  • Prep Time: 3 minutes
  • Cook Time: 20 minutes
  • Total Time: 23 minutes
  • Yield: 10-12 crepes


  • 6 eggs
  • 1/2 cup cream or full fat coconut milk
  • 1/2 cup almond milk (or regular milk)
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 tbsp of melted butter
  • Pinch of salt
  • Optional: 1 tbsp of granular sweetener if making dessert crepes


  1. Put the eggs, cream and milk in your blender and mix on low speed or whisk them together in a bowl.
  2. Add the almond flour and coconut flour and mix on low speed or whisk until incorporated.
  3. Add the melted butter, salt and sweetener (optional) and mix on low or whisk together.
  4. Heat a lightly buttered,non-stick pan or griddle to medium.
  5. Pour approximately 1/4 cup of batter to the centre of the pan or griddle and swirl around until the crepe is about 4 inches across.
  6. Cook until the crepe is brown on the bottom.
  7. Flip it over and let it cook briefly on the other side (30 seconds – 1 minute)
  8. Serve with the sweet or savoury toppings of your choice.

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