Gluten Free Egg Crepes Recipe

by Carol Kicinski on May 2, 2012

Post image for Gluten Free Egg Crepes Recipe Egg crepes are one of the gluten free recipes that I consider a basic in my repertoire of recipes.  They are so simple to master and can be used in a variety of ways.  They also happen to be grain free and a really great way to have a little something special if you are following a Low Carb or Paleo Diet.

They are really more like a very thin omelet than a crepe. But I use them as I would a crepe, stuffed with all sorts of delicious fillings or folded in triangles and topped with rich, sweet sauces but I also use them as wraps (lightly dressed arugula and crispy bacon is to die for!) and I even roll them up, slice them and use as noodles. Amazing with chicken soup! And they give new meaning to the term “egg noodle” (sorry I couldn’t resist!).

You can flavor the basic mix in any number of ways; vanilla and sugar or other sweetener make a great base for desserts, fresh herbs and spices give you terrific savory crepe. I add garlic powder, finely minced chives and oregano for my chicken soup noodles.

While the recipe is super simple, there are a few tips I thought I would share with you to get the perfect crepe every time.

For each large egg you will add 1 tablespoon of water and a tiny pinch of salt and it will yield about 3 crepes and since the egg is the star of the show, start with really good eggs!  I use organic, cage free eggs from Nature’s Yolk.  There really is a difference, not only do they taste better, the eggs beat better and you have a more cohesive mixture.

When beating the egg with the water and salt, use a fork and beat it well!  You want to beat that egg white into submission so that the yolk and white come together but you don’t want the mixture to become frothy.  Just show those eggs who’s the boss!

If adding herbs or other flavorings, mix them in after the eggs have been beaten properly.

I use a non-stick crepe pan but a small skillet is fine too.  Here’s the important part – heat the pan over medium heat until a drop of water sizzles immediately then spray the pan with some gluten free non-stick cooking spray, wipe out the excess with a paper towel (you just want a light layer of spray on the pan) the put the pan back on the heat for about 5 more seconds.  You want the pan HOT when the egg hits it so that the bottom will brown.

Resist the urge to crank the heat up too high – you want the crepe pliable and if the heat is too high the crepes will be crispy instead.

After you cook each crepe, spray again with the cooking spray, wipe the pan again and let the pan heat up again before adding the egg.

As soon as you add the egg, tilt and rotate the pan so it spreads evenly onto the pan.  Do this quickly.  If there are little holes or areas where no egg goes, just add a little bit more egg to fill in the holes.

I make all my crepes ahead and then reheat them all at once on the microwave or warm oven if needed.  I find this better than keeping them warm in the oven while I continue making the crepes.

If you are good at multitasking and have more than one pan the same size, have both pans going at the same time if you are making a lot of crepes, it saves time.

I strongly urge you to try these great gluten free basics. Let your imagination run wild and see what you can come up with. One of my favorite ways to eat these when I want a low carb, grain free treat is to spread the crepes with a thin layer of mascarpone cheese and then add some sugar free orange marmalade.  I’ll be posting some of my other favorites soon but let me know what you come up with!

Gluten Free Recipes Egg Crepes

Gluten Free Egg Crepes Recipe

Ingredients

Gluten free non-stick cooking spray

1 large organic cage free egg
1 tablespoon water
1 small pinch salt

Directions

Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.

Heat a small skillet or crepe pan over medium heat until hot.

Spray pan lightly with gluten free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).

Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicon spatula the best tool for this job) and cook about one more minute then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.

You can increase this recipe as much as you like. When making a lot of crepes regulate the heat. If it gets too hot the mixture will start to cook to fast and you could have holes in your crepes. Too low and they may become uneven in texture. Medium heat is best and I spray the pan with cooking spray each time I make a crepe.

Servings

A gluten free recipe that makes 3 six inch crepes.

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Categories:    Breakfast & Brunch

{ 30 comments… read them below or add one }

Michelle May 2, 2012 at 2:32 pm

Delicious! Thank you so much for this! I put some sugar and vanilla in it and WOW! It’s so simple too. I’m definitely going to keep experimenting with these. They’re great :)

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Carol Kicinski May 4, 2012 at 8:02 am

Thanks Michelle – they are a staple in my house and so versitile!

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GiGi May 3, 2012 at 12:01 am

I make egg crepes but I put cinnamon in the mix! Delicious… and then I top it off with powdered stevia! :)

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Carol Kicinski May 4, 2012 at 8:04 am

Yum, sounds great GiGi, thanks for letting me know!

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Goober May 3, 2012 at 1:37 am

I just made these for the first time ever and they are UNBELIEVABLE!!!

So I decided to experiment… I made them with all egg whites (1/4 cup to equal one large egg) then I just added a couple sprinkles of cinnamon and 3 packets of Splenda (would’ve used Truvia, but that was all i had) … HOLY COW… They didn’t need to be topped with anything because they were so flavorful on their own!! BUT.. I couldn’t resist the maple syrup… HEAVEN :)

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Carol, Simply Gluten Free May 4, 2012 at 8:05 am

Glad you liked the recipe – it is a staple in my house and that is the beauty of the recipe – you can customize it however you see fit.
xo,
carol

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Carrie May 3, 2012 at 6:23 am

Carol, you are just amazing! I never would have even thought to just make an “egg” crepe, but it’s brilliant!! I am SO trying this!!

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Carol Kicinski May 4, 2012 at 7:53 am

Thanks Carrie!

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Ana Fernández May 3, 2012 at 10:03 am

Hi everyone,
I´ve just found this place and I´m really thrilled about as my middle sister and my mom were diagnosed with celiac disease last year, since the day they were told about it their live has completely change, so it makes me feel very happy seeing so many recipes gluten free.
Tonight I´m going to make them some crepres,

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Carol Kicinski May 4, 2012 at 7:43 am

Thank you Ana! Good luck to you and your family.

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Eleanor's Gluten Free May 3, 2012 at 10:58 am

Those are a great idea. I’m going to try these with with a whole bunch of fillings.

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Carol, Simply Gluten Free May 4, 2012 at 8:04 am

Thanks, yep, that’s the beauty – so versatile!

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Naomi Devlin May 3, 2012 at 12:08 pm

fantastic! Why didn’t I think of this already. My lunch box anxiety over what to feed the newly grain free Finley after Easter holidays is over. Thanks Carol, you’re a life saver!

x x x

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Carol Kicinski May 4, 2012 at 7:45 am

Ahh Naomi, you are so sweet! Enjoy.

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Doodles May 3, 2012 at 2:19 pm

we make these a lot to pack and take for good eats while hiking

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Carol Kicinski May 4, 2012 at 7:44 am

What a great hiking snack – packed with protein!

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StickyGooeyCreamyChewy May 3, 2012 at 8:22 pm

This is exactly how my mother makes her crepes for her manicotti! Love them!

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Carol Kicinski May 4, 2012 at 7:52 am

Perfect use for them Susan!

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Morri May 3, 2012 at 9:36 pm

I was wondering where I heard of the awesome egg crepe concept, and have been craving it something fierce.

Thank you for your awesomeness. :)

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Carol Kicinski May 4, 2012 at 8:02 am

Thank YOU Morri! Enjoy. I use these for so many things! Such a basic.

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Susan May 3, 2012 at 10:19 pm

I found these thru a mention on Tasty Eats at Home. I decided to try her enchilada recipe with egg crepes and they were yummy! This is the first time I’ve made crepes and I plan on making them often. Do you have more recipes using these crepes?

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Carol Kicinski May 4, 2012 at 7:43 am

Thanks Susan, I have some coming!

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Cynthia May 4, 2012 at 7:23 am

I’ve died and gone to gulten-free heaven.

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Carol Kicinski May 4, 2012 at 7:53 am

Thanks Cynthia!

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Carol Kicinski May 9, 2012 at 12:16 pm

My pleasure!

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Christina May 29, 2012 at 8:39 pm

This looks and sounds so delicious and easy to make. I am definitely going to try this, probably this week. Thanks for sharing!

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Sarah November 30, 2012 at 5:37 am

I have recently been diagnosed with Ciliac and am have a heck of a time feeding myself. Not to mention how this is effecting my husbands diet. I have literally stood in my kitchen crying because I didn’t know what to eat. Any way! I am happy I stumbled upon your page I am going to try the egg crap, I find the hardest thing to do is find something to eat that is quick when you need something fast. I did try to make a quick bread and it was unbearable lol. Thanks for the recipes.

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Carol Kicinski December 1, 2012 at 3:01 pm

Good luck Sarah! It is hard for some at first but it gets easier, I promise!

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Randi April 16, 2013 at 9:45 am

These are great! So quick! I chopped up some strawberries and wrapped them in the crepe with a bit if honey…a real savoury sweet! I was struggling with gluten and dairy free breaks options, and I am really excited about these!

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Carol Kicinski April 16, 2013 at 10:36 am

Thanks Randi, so happy you enjoyed them!

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