Soft and delicious gluten-free crepes

Updated: Mar 3, 2021

A light and delicious option for breakfast or dinner, excellent in both the salty and sweet versions.


· 1.5 cups of potato flour

· 0.5 a cup of tapioca flour (about three tablespoons, critical, produces viscosity in pancakes, if you want less viscosity, you may add two tablespoons)

· 2 eggs

· 1 cup of soy milk (other plant-based kinds of milk can be used, please note that it should contain only one ingredient plus water)

· 1 plain yogurt

· 3 tablespoons of maple syrup (less is possible), in the salty version, do not add sugar

· 1 tablespoon of canola oil

· 0.5 a teaspoon of salt


· Put the flours in a bowl

· Break in the eggs

· Add yogurt, soy milk, sugar, salt, and oil

· Mix well (it is also possible to use a blender)

· Heat a large skillet with a little canola oil

· Pour with a ladle, and as soon as the crepes turn brown, turn to the other side

· In the sweet version: you can add "Tasty&healthy" chocolate homemade sauce, natural peanut butter, "almonds" or cashew butter, and other different spreads, and add fruit on top

· In the salty version, you can add avocado and tomatoes, tahini with vegetables, homemade pesto spread, and more

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