Crepes are essentially dairy, eggs, and gluten all rolled up into one. So many might hesitate to attempt a top allergen-free version. But Charmaine at Yummy Allergen Free had some serious crepe cravings. And after numerous trials she accomplished gluten-free dairy-free crepes that are also egg-free and sugar-free!
Photo by I. Melnyk
Charmaine was kind enough to share this recipe with us way back in 2008. Since it was buried in our old files, we’ve given the post a face lift and updated the recipe a touch. And the first day of Food Allergy Awareness Week coupled with Mother’s Day seemed like the perfect time to re-feature it!
Her recipe includes not only the gluten-free dairy-free crepes, but also three filling recipes: a sweet strawberry filling, an apple cinnamon filing, and a dinner-worthy chicken and broccoli filling.
Photos by Charmaine
Special Diet Notes: Gluten-Free Dairy-Free Crepes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, and optionally vegetarian.
- 3 prepared egg replacer "eggs" (can sub 3 large eggs)
- ¾ cup unsweetened dairy-free milk beverage
- ¾ cup water
- 3 tablespoons melted dairy-free buttery spread (can sub sustainable palm oil or coconut oil)
- ⅓ cup white or brown rice flour
- ⅛ cup sweet white rice flour
- ⅛ cup potato starch
- ⅛ cup tapioca flour /starch
- ½ teaspoon salt
- Oil, as needed
- 1 pint strawberries, stemmed and chopped
- 1 tablespoon sugar, or to taste
- 1 tablespoon water, or as needed
- 3 apples, peeled, cored, and chopped
- Water, as needed
- 1 tablespoon sugar, or to taste
- Ground cinnamon, to taste
- ¼ cup dairy-free buttery spread
- 2 tablespoons sweet white rice flour
- 1 cup chicken broth (can sub vegetable broth for vegan)
- ½ cup chopped cooked chicken (can sub vegan "chicken" or lightly smashed chickpeas)
- ½ cup chopped cooked broccoli
- Put the egg replacer (or eggs), milk beverage, water, buttery spread, flours, starches, and salt in your blender. Blend until smooth, about 2 minutes, stopping to scrape down the sides as needed.
- Preheat a heavy duty Teflon-coated, 8-inch omelet pan over medium-high heat. Make sure the pan is fully preheated or the first crepe won’t brown.
- Oil a paper towel and use it to evenly grease the pan.
- Pour ¼ cup batter into the preheated pan, then lift the pan off of the heat and swirl it until the bottom is covered and the batter has stopped flowing. Set the pan back on the heat and cook for about 1 minute, or until the edges are all curled up away from the pan and the bottom has browned a bit. Gently flip the crepe over and brown the other side for about 1 minute. Remove the crepe from the pan and lay it on a piece of plastic wrap or parchment paper.
- Re-oil the paper towel, as needed, and use it to oil the pan between crepes. Also, layer the cooked crepes with the plastic wrap or parchment paper to keep them soft and to prevent them from sticking to each other.
- Place the strawberries water and sugar in a bowl. Stir until the sugar is dissolved and a light syrup forms. Alternatively, you can cook them together over medium heat for a few minutes to help the strawberries break down.
- Put the apples in a pot with just enough water to cover. Add the sugar and a dash of cinnamon.
- Bring the water to a boil. Reduce the heat to low and cook, stirring occasionally, until most of the water is gone and apples are tender.
- Melt the buttery spread in a pot over medium heat. Add the sweet rice flour, and cook while stirring for 3 minutes (it will look grainy). Add a little of the broth at a time, whisking thoroughly with each addition, until all of the broth is added and the sauce is smooth and creamy.
- Stir in the chicken and broccoli and cook until heated through.