Gluten Free Crêpes Recipe (Savory)

Gluten Free Crêpes Recipe (Savory)

Crêpes are one of life’s sweetest pleasures, but they can be savory, too! This gluten free crêpes recipe is so versatile, you can fill it with whatever strikes your fancy.

gluten free crepes

Gluten free crêpes can be savory or sweet, depending on what you choose as your fillings.

 

Here I’ve given you one of my family’s favorites: a light and uncomplicated crab filling that is simply perfection with these airy gluten free crêpes. Use shrimp, langostinos, crawfish, scallops … or even just a bunch of yummy veggies – gluten free crêpes go with EVERYTHING!

See my sweet gluten free crêpes recipe for more filling ideas of the dessert variety, but let your imagination be your guide! There’s no end to the things that would taste amazing in gluten free crêpes!

Gluten Free Crêpes Recipe (Savory)

Gluten Free Crêpes Recipe (Savory)

Yield: 6 x 6-inch crepes
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

Ingredients

Crêpes

Crab Filling

  • 1/2 lb. cleaned crabmeat (or small, peeled and cooked shrimp, langostinos or other seafood)
  • 2 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
  • 1 Tbs. lemon juice
  • 1/4 tsp. sea salt
  • 1/4 tsp. cracked black pepper
  • 1 tsp. fresh parsley, plus more for garnish (or use fresh basil)
  • grated Parmesan cheese or nutritional yeast (optional), to taste

Instructions

Prepare a small frying pan by heating it to medium-low heat and then adding one teaspoon butter or non-dairy alternative.

Whisk crêpe ingredients in a small bowl, mixing until there are no lumps, approximately 1-2 minutes. When the butter has melted, pour a thin layer of batter into the pan (approximately 2 tablespoons of batter spreads to create a 6 inch crêpe). Pick up the pan and move it around until all the batter spreads out thinly and begins to set. Cook for only about 1 minute, or until the batter is completely set on the bottom

Flip the crêpe over gently and cook for only 30 seconds on the other side. The edges will begin to curl when the crêpe is done.

Set the crêpe aside, cover and repeat until all the batter is used. Refresh the butter in the pan as needed to prevent them from sticking to the pan.

Recipe makes approximately six, 6-inch crêpes. Double the recipe, as needed. Refrigerate any leftovers by layering with wax paper and sealing in a zip-top bag.

 

To make the filling, melt butter in a small saucepan and add the crabmeat. Cook until heated, stirring to lightly coat the crabmeat in butter. Add remaining ingredients except parmesan, stirring to combine while cooking.

Remove from heat and spoon dollops of crab mixture in a line down the center of each crêpe, sprinkle with Parmesan or nutritional yeast if using, then roll the crêpe, placing the edge of the crêpe down on the plate to keep it wrapped tightly. Alternatively, spoon a dollop of crab mixture onto one half of the crêpe, sprinkle with Parmesan or nutritional yeast if using, then fold the other half over it, then fold again to quarter it (as pictured).

Serve with fresh parsley or basil.

I hope you love this recipe as much as we do!

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Crêpes are one of life's sweetest pleasures, but they can be savory, too! This versatile gluten free crêpes recipe can be filled with whatever you like!

 

Crêpes are one of life's sweetest pleasures, but they can be savory, too! This versatile gluten free crêpes recipe can be filled with whatever you like!

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14 thoughts on “Gluten Free Crêpes Recipe (Savory)

  1. Made the crepes, but added some herbs to the batter. So good and super easy. Anyone can make these! Thanks, Jules!

  2. These look so good, and I love the crab filling-yum! It’s funny-I hadn’t had crepes in a really long time, but have had them 2 times now in the past few weeks. I had savory buckwheat crepes at a restaurant near me that does a gluten-free version, then I made some at home (the first 1 was pretty mangled, but the rest turned out ok) and topped them with wild blueberry sauce. Can’t wait to make these!

  3. These are gorgeous, Jules. Crepes used to be one of my favorites growing up — my nana made the best crepes and filled them with nutella and strawberries/bananas or lightly sweetened cottage cheese 🙂 — oh, those carefree days when I could eat anything I wanted were a dream! 🙂