These paleo and gluten-free crêpes served with a citrus compote are quick and easy to make for breakfast or brunch.
I hope you’re in the mood for crêpes since that’s what I have for you today. Have no fear, making crêpes is a lot simpler than you think and they’re so wonderfully versatile you’ll want to make a double batch to have extra on hand.
Tender and custard-like with a soft, melt in your mouth texture, gluten-free crêpes are as tasty hot off the pan as they are from the fridge the next day. You can either make the batter the night before or cook the crepes ahead of time and just reheat them when you’re ready to serve them. Super versatile, crepes are perfect for breakfast, lunch or dinner and can be served either savory or sweet.
How to Make Gluten-Free Crêpes:
- Making crêpes is easy, you just whip the ingredients up in the blender and the batter is ready to go.
- Heat a lightly oiled crêpe pan or small skillet.
- Ladle some of your batter onto the pan and swirl it around to evenly distribute it in a thin, even layer.
- Cook until you see little bubbles forming on the top side and the bottom is set. (Check by flipping up a corner.) Then finish cooking for another minute or so, slide the crêpe off and repeat. Don’t fret if the first one isn’t perfect, it never is, but by the second or third one you’ll have the hang of it.
I’ve paired mine with a simple citrus compote for a sweet version but feel free to switch up the fruit or go savory by adding cheese and sautéed mushrooms instead for example.
I don’t know about you, but around this time of year I start to develop a serious craving for citrus. Blood oranges, cara caras and satsuma tangerines are just a few that have been calling my name lately. And while they are delicious all by themselves, they are altogether heavenly when macerated in a combination of honey and orange blossom water.
The citrus softens and turns into a bright and juicy topping for the barely sweet crêpes. The tartness of the citrus fruit enlivens each mouthful with a bit of tanginess that’s softened and rounded out by the floral sweetness of the honey and orange blossom water.
More Crêpe and Pancake Recipes:
These lacey and tender French crêpes served with honey citrus compote are gluten-free, grain-free paleo-friendly and easy to make.
For the Honey Citrus Compote:
- 2 tangerines, peel and pith removed, cut into segments
- 2 blood orange, peel and pith removed, cut into segments
- 2 small cara cara oranges, peeled and pith removed, cut into segments
- The zest of one orange
- 1 Tablespoon orange blossom honey
- ¼ teaspoon orange blossom water
For the Crêpes:
- 4 large eggs
- ½ cup/ 120ml light coconut milk
- ½ cup/ 120ml filtered water
- ¼ cup/ 32g arrowroot starch
- 4 teaspoons/ 12g coconut flour
- 1 ½ Tablespoons/ 21g melted coconut oil
- Extra butter or oil for the pan
- Place citrus slices in a shallow dish. Gently toss with the zest, honey and orange blossom water. Set aside while you make the crepes or cover and refrigerate until ready to serve. (You can prepare the citrus compote the night before.)
- Heat a medium-sized nonstick skillet or crepe pan over medium heat, and brush with a little butter or coconut oil.
- Place all the ingredients for the crêpes into a blender and blend on high until fully incorporated. Let batter sit for a few minutes before cooking or cover and refrigerate.
- Brush skillet or crepe pan with a little butter or coconut oil and heat over medium-low heat. Pour about ¼ cup of the crêpe batter into pan, turning and tilting the pan immediately to coat bottom evenly. Cook until crepe appears set on top (about 1 - 2 minutes). Run a spatula around edge of crepe to loosen and lift a corner to check if the bottom is firm and golden in spots as well.
- Flip the crepe, and cook until the bottom is golden, (about 1 minute). Transfer to a plate, and cover loosely to keep warm. Repeat with remaining batter, brushing pan lightly with butter or oil if needed.
- Serve immediately topped with the citrus compote and an extra drizzle of honey if desired.
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Amount Per Serving: Calories: 165Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 41mgCarbohydrates: 16gFiber: 2gSugar: 9gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.