Flourless Sweet and Savory Crepes (Gluten-Free Recipe)

Enjoy a gluten-free weekend dish like this Flourless Sweet & Savory Crepes! It’s perfect for anyone seeking low-carb meal options without sacrificing flavor. Making these at home will give you endless choices for both sweet and savory fillings. What’s even better? This is a fantastic recipe to make with friends, kids, grandkids, or relatives at home – creating memories while enjoying a delicious, healthy treat! Try our easy recipe today and see how simple it is to whip up a batch of these delightful crepes. We have affiliate relationships, meaning we may get a small referral commission at no additional cost if you shop using our links. As an Amazon Associate, I earn from qualifying purchases. Prep time: 5 minutes Cooking time: 20 minutes Yields: 6 crepes

Ingredients List for Flourless Sweet & Savory Crepes

For the Batter

• 6 large eggs
• 3 Tbsp half-and-half
• 2 Tbsp extra virgin olive oil
• Non-stick cooking spray

For the Fillings

Savory Filling

• 6 oz goat cheese
• 12 grape tomatoes, sliced
• 6 oz white mushrooms, sliced and sautéed
• 2 Tbsp fresh basil, chopped
• 3 Tbsp sliced green onion, green part only
• Sea salt and black pepper, to taste

Sweet Filling

• 6 oz fresh strawberries, hulled and sliced
• 1 pint heavy whipping cream
• 1-2 Tbsp real maple syrup
• 1 cup balsamic vinegar

Note: Directions for maple whipped cream and balsamic glaze are included below.

Supplies Used

• Large mixing bowl
• 10-inch non-stick skillet

How To Make Flourless Sweet & Savory Crepes (Gluten-Free Recipe)

#1. In a large mixing bowl, combine the eggs, half and half, and olive oil. Whisk until the mixture is smooth and well combined. If desired, season the batter with savory or sweet fillings, as described above. #2. Lightly spray a 10-inch non-stick skillet with non-stick cooking spray and set it over medium-low heat. You may need to adjust the heat slightly to maintain a consistent temperature. #3. Pour ¼ cup of the egg batter into the preheated skillet and immediately swirl the pan to evenly coat the bottom with a thin layer. If any holes appear, add a small amount of batter to fill them. Cover the pan and cook for approximately 2-3 minutes, or until the batter begins to set. Avoid overcooking. #4. Once the crepe has set, gently loosen the edges with a silicone spatula and carefully flip it over. Cook for an additional minute, or until lightly golden. Remove the crepe from the pan and repeat with the remaining batter. #5. Place your desired filling ingredients in the center of each crepe and fold over both sides to cover. Serve immediately and enjoy! Sweet Crepe: Savory Crepe:

Make Maple Whipped Cream

#1. In a large glass bowl, use a hand or immersion blender to blend 1 pint of heavy whipping cream until it doubles in size and thickens. #2. Drizzle 1-2 tablespoons of real maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.

Make the Balsamic Glaze

#1. Heat 1 cup of balsamic vinegar in a saucepan over medium-high heat until it begins to boil. #2. Reduce the heat to low and simmer, stirring continuously, until the liquid has reduced to about 1/3 of its original volume. This will create a thick and syrupy glaze. #3. Remove from heat and allow to cool slightly before using.

What Creative Filling Ideas Can I Recommend?

Savory Crepe Fillings

Savory crepes are a great way to enjoy leftovers the next day for a quick and delicious breakfast or lunch.

• Grilled steak, roasted chicken, and/or your favorite cheese, and top with caramelized onions, sautéed mushrooms, and/or roasted veggies
• Add salt, black pepper, garlic salt, and/or dried herbs to the batter before cooking.
• Other options are smoked salmon and cream cheese, spinach and feta, or ham and Swiss cheese

Sweet Crepe Fillings

• Drizzle fresh strawberries and bananas with a rich balsamic glaze and homemade maple whipped cream for a yummy, sweet treat.
• Ground cinnamon, vanilla extract, and/or a drizzle of maple syrup
• Other options are Nutella and banana, berry compote, or lemon curd

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