Gluten-Free Lemon Crepe Recipe | Alt-Baking Bootcamp | Well+Good

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

Pour 1 cup of milk into a mixing bowl.

Add 1 cup of oat flour, 1/4 cup of coconut flour, 2 tablespoons of melted butter, 1/4 teaspoon of salt, and 2 eggs into the bowl.

Blend the mixture on low speed, gradually increasing to medium until fully combined and cohesive.

Refrigerate the batter for 1 hour to cool and set.

Grease a non-stick skillet with butter and heat on low medium heat.

Check the butter; it should be light and foamy with bubbles, indicating it's ready.

Pour roughly 1/3 cup of batter into the center of the skillet and rotate to coat the edges.

Leave the batter undisturbed until it tightens up and is almost cooked, checking the edges for doneness.

Cook for an additional 30 seconds until the edges are golden, then transfer to a plate.

Fold the crepe into a triangle and place it on the plate.

Top with lemon juice and dust with powdered sugar using a mesh sieve.

Add fresh berries on top as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens