• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Butter Nutrition
  • About
    • Media, Interviews & Guest Posts
    • Contact
  • Praise
  • Services
    • Creating Wealth eBook
    • Metabolism FastTrack eCourse
    • Hair Analysis
      • About Hair Analysis
      • Hair Analysis – Frequently Asked Questions
    • Gut Testing
    • Fatty Acid Testing
    • Free Consult
  • The Store
  • Blog
    • Recipes
    • Popular
    • Digestion
    • Weight Loss
    • Thyroid
    • Metabolism
    • Hormones
    • Detoxification
    • Low Energy
    • Hair Analysis
    • Skin and Beauty
      • Essential Oils
    • Diet Review
  • Quiz
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
menu icon
go to homepage
  • About
  • Articles
    • Recipes
  • Services
    • FAQs
  • Praise
  • Take the Quiz!
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About
    • Articles
      • Recipes
    • Services
      • FAQs
    • Praise
    • Take the Quiz!
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Gluten Free

    The Best Gluten Free Crepes (sweet eggs)

    By Catherine on October 26, 2011 Last Updated October 14, 2021 33 Comments | No Medical Advice | This Post Contains Affiliate Links

    The BEST grain free/ gluten free crepes! | Butternutrition.com
    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)
    • ¼ teaspoon vanilla (like this)
    • ¼ teaspoon salt
    • 1 tablespoon honey, maple syrup, or simple syrup

    Process:

    1. In a blender mix two large or three small eggs.
    2. Add salt, vanilla, collagen and honey or simple syrup.
    3. 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.
    4. 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.
    5. Top the gluten free crepes with cinnamon and drizzle generously with honey or maple syrup.
    6. Try out these gluten free crepes out on your kids, as it's a great way to sneak MORE eggs into their diet.

    PIN IT:
    The BEST Grain Free Crepes | Butter Nutrition

    More Articles You May Enjoy

    • Gluten Free Strawberry-Rhubarb Muffins
    • Pina Colada Smoothie
    • Gluten Free Chocolate Chip Coffee Cake Muffins
    • Gluten Free Swedish Pancakes

    About Catherine

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

    Don't Diet, Start Getting Nutritionally Wealthy With This FREE Recipe eBook!

    The Nutritionally Wealthy Recipes eBook is finally yours for FREE! It includes over 40 nutrient-dense and gluten-free recipes, as well as a few recipes for your skin. As a gift to my wonderful readers, you can download it for FREE today and tomorrow only! So grab it now below :)
    Free Download: The Nutritionally Wealthy eBook | Butter Nutrition

    Affiliate Link Disclosure: This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please note: using an affiliate link does not change the price of the product, instead the seller pays Butter Nutrition a small commission. My thoughts on these products are my own.

    Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

    Reader Interactions

    Comments

      Join the Conversation Cancel reply

      Your email address will not be published. Required fields are marked *

    1. Sophie33

      March 29, 2012 at 9:25 am

      MMM,..they sound so appetizing! A must make! 😉

      Reply
    2. Caite

      June 30, 2013 at 4:02 pm

      I 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!

      Reply
      • Catherine

        September 15, 2013 at 1:11 pm

        Thanks Caite! I'm glad you enjoyed them!

        Catherine

        Reply
    3. mari

      June 30, 2013 at 4:02 pm

      had them for breakfast, they’re PERFECT!

      Reply
    4. Aari

      July 01, 2013 at 7:08 pm

      You 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).

      Reply
      • Catherine

        July 01, 2013 at 7:42 pm

        Sorry, 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

        Reply
    5. Megan

      July 10, 2013 at 6:13 pm

      These 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!!

      Reply
      • Catherine

        July 10, 2013 at 6:32 pm

        Thanks Megan-- I'm so glad you like them! They are a great source of protein for your growing baby too 🙂

        Thanks for reading!
        Catherine

        Reply
    6. Carol

      July 12, 2013 at 6:56 am

      We tried these this morning and the kids and I all approved. My daughter says it tastes like french toast. Thank you!!!!

      Reply
      • Catherine

        July 12, 2013 at 7:02 pm

        Thanks Carol for your kind words! I also find these are popular with VERY picky eaters!!

        Catherine

        Reply
    7. Mary

      July 12, 2013 at 7:14 am

      What 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?

      Reply
      • Catherine

        July 16, 2013 at 1:08 pm

        Thy 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!

        Reply
    8. Bettina

      July 14, 2013 at 6:22 am

      I 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 🙂

      Reply
      • Catherine

        September 15, 2013 at 1:12 pm

        Thanks Bettina for your kind words!

        Catherine

        Reply
    9. mari

      August 07, 2013 at 9:19 am

      I'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. 🙂

      Reply
      • Catherine

        August 07, 2013 at 11:07 am

        Thanks 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

        Reply
    10. Cindy

      August 19, 2013 at 4:20 pm

      Does 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.

      Reply
      • Catherine

        August 19, 2013 at 7:12 pm

        Hi 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

        Reply
    11. Chessie B

      September 06, 2013 at 6:05 am

      I 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?

      Reply
      • Catherine

        September 14, 2013 at 10:11 am

        Hi 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

        Reply
        • Chessie B

          September 14, 2013 at 11:25 am

          Thanks 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!

          Reply
    12. Eve

      October 04, 2013 at 8:14 am

      Just 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!

      Reply
    13. sherry moss

      November 25, 2013 at 4:31 pm

      Please 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!

      Reply
      • Catherine

        November 25, 2013 at 4:53 pm

        Hi 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

        Reply
    14. whitney

      January 08, 2014 at 5:26 pm

      I 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?

      Reply
    15. Nancy

      January 19, 2014 at 3:59 pm

      I 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!

      Reply
    16. Sandy Lynch

      August 12, 2014 at 7:08 am

      I 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

      Reply
    17. Renee

      September 03, 2015 at 4:30 am

      Are we using gelatin or collagen or eother?

      Reply
      • Catherine

        September 03, 2015 at 8:58 am

        Collagen is used in this recipe.

        Reply
    18. Ilia

      November 05, 2015 at 6:28 am

      My 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.

      Reply
    19. Marie Collins

      January 28, 2017 at 9:03 am

      Thank 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!

      Reply
      • Catherine

        January 28, 2017 at 10:21 am

        Yay! So pleased to hear your family enjoys it as much as I do 🙂

        Abundantly,
        Catherine

        Reply
    20. Erika Cowman

      July 11, 2017 at 8:23 am

      These 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.

      Reply

    Primary Sidebar

    Meet Catherine

    As a nutritional therapist, my passion is education. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements! Because when you know better, you can feel better! Read more...

    Follow on:

    • Facebook

      45k

    • Instagram

      2k

    • Pinterest

      61k

    • Tiktok

      13k

    Quiz: Are you in nutritional debt?

    Get your free customized results!

    Take the Quiz

    3 Nutrition Secrets

    Grab the 3 Nutrition Secrets You Must Know for Your Health to THRIVE!

    Hair Tissue Mineral Analysis

    What Others Are Reading:

    • Duped by Vitamin D? What low levels can REALLY reveal...
    • 14 Signs of Undermethylation
    • How much protein do you need? 11 Signs You're NOT Getting Enough Protein!
    • 10 Things NOT To Do When You're Trying To Lose Weight (#2 fools everyone!)
    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Get The eBook!

    Footer

    ↑ back to top

    About

    • About Catherine
    • Client Praise
    • Media/Interviews/Guest Posts
    • Newsletter Sign Up

    Fine Print

    • Privacy Policy
    • Disclaimer
    • Accessibility
    • Terms of Use

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Copyright © 2023 Butter Nutrition LLC