5-Ingredient Gluten-Free Crepes, 2 Ways // Savory Beet & Dill + Sweet Pumpkin & Chocolate

This post has been made in collaboration with iHerb

Are you a pancake person or a crepe person? If you would have asked me a while ago I probably would have said pancake. I’ve made yummy protein crepes on the blog before but pancakes have just been an easy go-to for me. I’ve always thought crepes are amazing, with their light, thin, delicious texture, but I can usually never enjoy them at a restaurant because they are always made with white flour, milk and butter, and when it comes to making them at home, I’ve typically leaned to pancakes…well, that was the case until I made these 5-ingredient gluten-free crepes!

I’ll admit that crepes do take a little skill than pancakes as they are delicate and need a little more patience to flip. However, once I got the hang of the flip with these tasty gluten-free crepes, I was in crepe heaven!

There’s something about crepes that just seem a little more sophisticated than pancakes. Right?

They feel like a “treat yourself” meal. My healthier crepes are no exception! Both styles, the sweet and the savory, do seem indulgent, delicate and sophisticated, yet they are made with mostly whole foods, filled with nutritious ingredients like hummus, beet, raw cocao, pumpkin, and dill (not all in one, don’t worry!), and are filling and fibre-rich.

When creating the 5-ingredient crepe recipe, I decided it would be fun to make 2 simple variations. The first, a Savory Beet & Dill Crepe, and the second a Sweet Pumpkin & Chocolate Crepe! The savory makes a delicious breakfast or lunch, with filling fibre, complex carbohydrates, and healthy fats and the sweet version is a perfect weekend brunch or even a dessert with the same nutritional goodness!

For the savory version I took the 5-ingredient gluten-free crepes, which I made with grain-free California Gold Nutrition Organic Cassava Powder from iHerb, and filled them with prepared hummus mixed with the California Gold Nutrition Beet Powder, creating a delicious beet flavour, adding in antioxidants, and creating a beautiful pink hue!

Next, I added in a sprinkle of fresh dill, and drizzled the crepes with some olive oil and a couple turns of cracked black pepper. On the side I added a few slices of dairy-free cashew cheese for an extra dose of richness.

The savory crepes were even a hit with my 16-month old daughter Hemsley. I always consider it a win when I can get her to eat foods rich in fibre and antioxidants without her even knowing it!

For the sweet version, I added pumpkin purée and pumpkin pie spice to the 5-ingredient gluten-free crepe batter. The crepes took on a delicious pumpkin pie flavour and I simply filled them with coconut whipped cream, fresh blueberries, and drizzled them with a simple homemade chocolate sauce made with California Gold Nutrition Organic Cocao Powder.

Believe it or not, these sweet pumpkin chocolate crepes have no refined sugars, are filled with fibre, and antioxidants, and energizing complex carbohydrates.

Both flavours work wonderfully for Fall. The savory crepes are perfect for those cold, crisp mornings or afternoons, and the sweet crepes work wonderfully for pumpkin season, it is officially October tomorrow after all!

I had so much fun experimenting with the California Gold Nutrition powders from iHerb, one of my favourite online grocers. The California Gold label is iHerb’s house brand and they offer tons of different organic superfood powders to create healthy recipes with, from maca, to wheatgrass, to baobab, to camu camu and spirulina powder, there’s tons to choose from.

The organic superfood powders are all gluten free, do not contain GMO’s, and are soy free as well. One of my favourite things about creating recipes is getting to experiment with unique superfoods that have amazing nutritional benefits and discovering that they make great additions to tried and true recipes. If you are baker, you can easily swap out regular cocoa powder for this organic cocao powder, or amp up your usual smoothie with the beet powder, or even swap out your regular flour in your next batch of muffins for cassava!

iHerb always has so much variety available, I can honestly spend tons of time exploring the amazing products (they carry over 30,000!) on their website that I can’t find locally. I also love the convenience of ordering these products online and it’s great that iHerb ships to over 160 countries and provides support in 10 languages, so you can virtually order from anywhere in the world. My lovely NITK readers come from almost every continent, so this should be good news to all of you!

Wether you are a pancake or a crepe person, you’ll love these two tasty gluten-free crepe recipes. Let me know which one you’ll be making first in the comments below! Also, don’t be intimidated by the seemingly long ingredient list, the crepes are really just 5 main ingredients and then each version, sweet or savory, has it’s own add ins. If you are short on time, make the plain cassava crepe (adapted from Prepare & Nourish) then simply add some syrup, whipped cream, and/or fresh fruit, voila! 

Be sure to head to iHerb and browse the California Gold Nutrition organic superfood powders. As a bonus, customers can get a discount off their iHerb order and new customers can get an additional $5 off their minimum $40 order, just click here to snag the deal!

5-Ingredient Gluten-Free Crepes, 2 Ways // Savory Beet & Dill + Sweet Pumpkin & Chocolate

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 2-3

Ingredients

• 5-Ingredient Crepes:
• ¾ cup CGN Organic Cassava Powder
• 3 eggs
• 2 cups unsweetened almond milk (see notes)
• ¼ cup melted vegan butter or coconut oil
• 1 tablespoon pure maple syrup
• Sweet Pumpkin Chocolate Version:
• 2 heaping tablespoons pumpkin puree
• 1 tsp pumpkin pie spice mix
• 1 heaping tablespoon CGN Organic Cocao Powder
• 2 tablespoons melted coconut oil
• 2 tablespoons agave nectar or pure maple syrup
• ¼ cup coconut whipped cream*
• ¼ cup fresh blueberries
• 1 tsp organic powdered sugar or Swerve (optional)
• Savory Beet & Dill:
• ¼ cup plain prepared hummus
• 2 teaspoons CGN Organic Beet Powder
• 1 tablespoon fresh chopped dill
• 1 teaspoon olive oil
• pinch of salt
• pinch of pepper
• cashew cheese slices to garnish (optional)
• fresh sprouts to garnish (optional)

Instructions

1. Prepare the crepe batter by adding the eggs to a blender and blend on high until frothy, about 1 minute.
2. To the blender add the almond milk, melted vegan butter, and pure maple syrup and blend until smooth (also add the the pumpkin puree and pumpkin pie spice at this time if making the sweet Pumpkin Chocolate variation).
3. Add the cassava flour to the blender and blend again until smooth, about 20 seconds.
4. The batter should be very thin and runny.
5. Heat a non-stick pan over medium to high heat and use coconut oil or vegan butter to grease the pan before making each crepe.
6. Pour approximately ¼ cup of the batter onto the pan and swirl the pan so that the batter coats the pan surface evenly, working quickly as the batter cooks fast.
7. Cook the crepe for about a minute, until the top is slightly bubbling, then flip gently and cook for another 20 seconds on the other side.
8. Repeat the process to make several crepes (amount dependant on the size of crepes you make).
9. If making the savory version, in a small bowl combine the hummus and the beet powder and stir until smooth. Fill each crepe with a dollop of the beet hummus and then sprinkle with the dill and fold over. Drizzle all the crepes with a small amount of olive oil, season with salt and pepper and serve alongside cashew cheese and sprouts if using.
10. If making the sweet version, fill each crepe with coconut whipped cream, and fold over, then sprinkle with the blueberries.
11. Prepare the chocolate sauce by heating a small pan over low heat, then add the cocao powder, coconut oil, and agave nectar (or maple syrup) to the pan and whisk until slightly thickened, about 1-2 minutes . Remove from heat and drizzle over the crepes.
12. Finish with a sprinkle of powdered sugar or Swerve sweetener if using.

Notes

*You can use prepared coconut whip or make your own coconut whipped cream using this tutorial
*Cassava powder is quite absorbent, if you find the batter thickens as you are making the crepes, simply add more almond milk as needed to keep the batter a thin and runny consistency.

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Be sure to pin the photo below to save the crepe recipe for later and share the love!

Have a wonderful Sunday,