These grain free and gluten free crepes are the perfect mix of protein, satisfying fat, and easy to digest carbohydrates. They are also a favorite quick/lazy dinner of mine! This recipe makes enough gluten free crepes for 1-2 people, but you will LOVE these– so make more!
Gluten Free Crepes:
- 3 small organic eggs
- 1 tablespoon butter
- 1 tablespoon collagen hydrolysate (like this)
- 1/4 teaspoon vanilla (like this)
- 1/4 teaspoon salt
- 1 tablespoon honey, maple syrup, or simple syrup
Process:
- In a blender mix two large or three small eggs.
- Add salt, vanilla, collagen and honey or simple syrup.
- In a pan (I use my stainless fry pan), melt the butter. When the butter melts, pour it into the egg mixture and blend until it’s combined. Allow some of the butter to remain in the pan to lubricate it and keep the pancake from sticking.
- Pour the mixture into your buttered pan on medium-low heat and wait patiently until the pancake is cooked enough to easily flip. Then flip, and cook until it’s done. Depending on the pan used, it will turn out pretty like a pancake, or other times it looks more like scrambled eggs.
- Top the gluten free crepes with cinnamon and drizzle generously with honey or maple syrup.
- Try out these gluten free crepes out on your kids, as it’s a great way to sneak MORE eggs into their diet.
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Sophie33 says
March 29, 2012 at 9:25 amMMM,..they sound so appetizing! A must make! 😉
Caite says
June 30, 2013 at 4:02 pmI tried these today, and they were FABULOUS! So aromatic, too — the whole house smelled wonderful! I experimented with a filling of pureed pumpkin and banana (actually it was more of a dipping sauce), and I must say, it was quite tasty. I’m hooked! Thanks again for sharing!
Catherine says
September 15, 2013 at 1:11 pmThanks Caite! I’m glad you enjoyed them!
Catherine
mari says
June 30, 2013 at 4:02 pmhad them for breakfast, they’re PERFECT!
Aari says
July 1, 2013 at 7:08 pmYou don’t say when the gelatin goes in. Just dump it in the blender with the other stuff?
How does this differ from an omelet or frittata? Does the gelatin change the texture (would live to get my kid to eat eggs).
Catherine says
July 1, 2013 at 7:42 pmSorry, just updated the recipe! It gets added with everything else. I like to mix it all in my blender so that nothing clumps (sometimes gelatin will do this). The gelatin doesn’t change the texture. I think of this more of a pancake that I top with cinnamon and honey. I’ve had good luck feeding it to kiddos. Thanks for reading!
Catherine
Megan says
July 10, 2013 at 6:13 pmThese were SO amazing! I’ve made them three times since I found the recipe last week. I was getting really sick of eggs, and almost turned off by them (I’m 10 weeks pregnant), and am so happy to have “pancakes” again! Thank you!!
Catherine says
July 10, 2013 at 6:32 pmThanks Megan– I’m so glad you like them! They are a great source of protein for your growing baby too 🙂
Thanks for reading!
Catherine
Carol says
July 12, 2013 at 6:56 amWe tried these this morning and the kids and I all approved. My daughter says it tastes like french toast. Thank you!!!!
Catherine says
July 12, 2013 at 7:02 pmThanks Carol for your kind words! I also find these are popular with VERY picky eaters!!
Catherine
Mary says
July 12, 2013 at 7:14 amWhat is special about this gelatin? I have regular grassfed beef gelatin but I don’t know what the hydrolysate is. Does this make a big enough of a difference that I need to buy it for this recipe or can I use what I have?
Catherine says
July 16, 2013 at 1:08 pmThy hydrolysate is cold water soluble so it mixes better and serves as a protein powder (it doesn’t make things gel). I haven’t tried regular gelatin in this recipe, so if you do– please report back!
Bettina says
July 14, 2013 at 6:22 amI can’t find any good gelatine product here in Switzerland. There are only those gelatine pieces and not poweder. I tried it anyway for lunch and it was awesome. I’m in love with your website and your recipes 🙂
Catherine says
September 15, 2013 at 1:12 pmThanks Bettina for your kind words!
Catherine
mari says
August 7, 2013 at 9:19 amI’ve been playing with this recipe and it’s so much fun. The gelatin makes it such a great texture. I’m impatient with the pancake and not very good at the flipping, so I decided to try it as a bake. I double the recipe, melt the butter in a glass cake pan as the toaster oven is warming, then add the melted butter to the blending recipe and BAM!, the dish is also buttered! Then I pour the egg mixture into the dish and cook at 350 for about 20 minutes. It’s amazing. 🙂
Catherine says
August 7, 2013 at 11:07 amThanks Mari!
I’m glad you like it too! Making the pancakes pretty definitely takes some practice! I’ll have to try your bake method!
Thanks for reading,
Catherine
Cindy says
August 19, 2013 at 4:20 pmDoes it matter to you as a nutritional therapist if the eggs are from store boughten eggs or home raised eggs? Can’t wait to try this.
Catherine says
August 19, 2013 at 7:12 pmHi Cindy!
Yes– the sourcing matters. The care and diet of the chickens will highly influence the nutrition in the egg. For this reason, why not get pastured farm eggs and get the most nutrition out of your breakfast as possible 😉 Organic store bought eggs would be the next best option.
Thanks for reading!
Catherine
Chessie B says
September 6, 2013 at 6:05 amI tried these this morning and used a whisk because I don’t have a blender and I also used the half of the amount regular gelatin because I didn’t have the kind listed on hand. I was afraid to put in more if it clumped up too much. I feel like they turned out really well. My oldest and pickiest ate a few bites and called me on it. He didn’t like them. My toddler ate a fair amount. My batter seemed really thin though. I had trouble getting them to fluff up like actual pancakes. What did I do wrong?
Catherine says
September 14, 2013 at 10:11 amHi Chessie,
I can’t say for certain. But I always add all the gelatin and blend using some sort of blender to avoid clumping. One thing though, is to make as a pancake, you have to heat patiently, and really wait for the eggs to start to set before flipping. The batter will seem thin, and set up nice upon cooking.
Thanks for reading!
Catherine
Chessie B says
September 14, 2013 at 11:25 amThanks for the reply. I have been looking for more ways to get eggs into my diet since I’ve never been much of a fan of their taste or texture. This is perfect!
Eve says
October 4, 2013 at 8:14 amJust made these this morning with regular grass-fed gelatin. They turned out like crepes! You could totally fill and fold these with anything you would put in a crepe! Pulled pork, nutella, bananas, ratatouille….
THANK YOU!
sherry moss says
November 25, 2013 at 4:31 pmPlease help me understand the gelatin thing.
Why do I need it? Not only for this recipe, but for anything for that matter.
Knox brand gelatin lists GELATIN as the ingredients. Ugh.
Help!
Catherine says
November 25, 2013 at 4:53 pmHi Sherry,
You can read more about gelatin in the following articles:
https://butternutrition.com/gelatin-the-only-protein-powder-you-need/
https://butternutrition.com/gelatin-and-collagen-hydrolysate-a-gelatin-primer/
Gelatin is a very non-inflammatory amino acid (protein).
Thanks for reading,
Catherine
whitney says
January 8, 2014 at 5:26 pmI can’t buy gelatin around here, I have to order it and wait. So I’m wondering, will the recipe turn out without the gelatin?
Nancy says
January 19, 2014 at 3:59 pmI do the same sort of crepe but I just use 1 oz softened cream cheese to 2 eggs. and sweetner = to 1 teaspon (your choice). Blend it together, and then cook it up into thin crepes in butter in a skillet. Top with some fresh fruit or fruit puree,,, divine!
Sandy Lynch says
August 12, 2014 at 7:08 amI have been trying to find a different way of eating my eggs in the morning. The recipe is the perfect way to have a variety in my morning egg routine. This is my second time making the receipe. Thank you
Renee says
September 3, 2015 at 4:30 amAre we using gelatin or collagen or eother?
Catherine says
September 3, 2015 at 8:58 amCollagen is used in this recipe.
Ilia says
November 5, 2015 at 6:28 amMy family loved them. I made them with beef gelatin and didn’t have a problem. I unfortunately can’t have them since I’m egg intolerant. Thanks for the recipe.
Marie Collins says
January 28, 2017 at 9:03 amThank you so much for this recipe!! It is a family favorite. My 5 year old begs me to make it (and I can even pack leftovers for her and her sister in school lunches). It’s so easy to whip together that I even had my husband make it recently after our at home birth as my first post-birth meal. Our midwife team loved them too! Thanks again!
Catherine says
January 28, 2017 at 10:21 amYay! So pleased to hear your family enjoys it as much as I do 🙂
Abundantly,
Catherine
Erika Cowman says
July 11, 2017 at 8:23 amThese have been such a treat in our family. We have used both the beef gelatin and the hydrolysate and we do notice a difference in texture slightly. The hydrolysate is a better texture.
Have you ever played with making a savory one? I would like to make savory so we can wrap things like meat in it, but I’m wondering what flavorings would work.