Making Gluten-Free Blueberry Crepes: I Did It! And So Can You!

Crepes are one of those dishes that really intimidate me. Kind of like the omelette, they’re simply complicated. (And, yes, I know that’s an oxymoron.) With just a few ingredients and steps, it doesn’t look that hard to do. But when you throw in how hot the pan should ideally be and when to turn and flip and all that—well, I just kind of get nervous. Plus, for some reason, any kind of “French” cooking seems scary to me.
I know it’s silly; and I want to be able to whip up crepes any time day or night and wow my friends (or just myself). So after getting this Blueberry Crepes recipe from Chobani in my email, I took it as a sign. It was time for me to conquer the crepe once and for all! And to put my own twist on it—and to keep the crepes from tearing my belly up—I decided to try the recipe with almond flour to make it gluten-free. (I also swapped coconut milk for cow’s milk and ghee for butter. Whee!)
The night before, I began my how-to-make-crepes adventure by lining a fine-mesh sieve with a paper towel and then putting my nonfat Chobani Blueberry Greek Yogurt in there to strain.

Positioned over a bowl (the liquid drains out) and refrigerated overnight for an even thicker and creamier version of Greek yogurt, it made for a wonderfully rich and creamy blueberry crepes filling.

That next morning, I mixed 1 cup almond flour, 1 tablespoon sugar and 1/2 teaspoon salt in a bowl.

Then I whisked in 3 large eggs until smooth, then 7 tablespoons of ghee, then 1 cup unsweetened plain coconut milk.

I wondered if I’d need to add more almond flour or more milk to the mixture since I was playing around with a different flour, but it was a great consistency!

Then I got my skillet coated with coconut-oil cooking spray and set over medium-high heat. Once warm, I added some of the batter and swirled to coat the pan, as far as it would go. I kept on cooking until the edges were brown, about 2 minutes. (Note the shoes, which are actually mine and adult-sized, although the angle makes them look like a toddler’s…)


Then—and this was the tricky part (make sure your pan is hot and your crepe is set!)—flip and cook the other side for another 30 seconds or so. If you get this far, you’re almost home-free!

On that first attempt, my pan was a little too warm, and I didn’t get enough quite batter in the pan. But round two? Much better! Still not enough batter in the pan, but after turning the heat down to medium and being more patient and confident with my spatula skills, I started feeling good about my new-found crepe-making abilities. (Like pancakes…but French!) (Hint: I highly recommend spraying your pan with nonstick spray each time.)

With my new crepe-making confidence, I decided to go all out for round three. All out, as in, make a MASSIVE CREPE. You might call this overconfidence…

Yeah, so I had a little trouble flipping it, and it was thicker than it should have been. (Don’t worry—it still got eaten.)

With my crepes done to the best of my ability, it was time to garnish ’em up.

First, spread a dollop of that strained and oh-so creamy blueberry Greek yogurt on your crepe.

Then, roll and garnish with a little sprinkle of confectioners’ sugar and some fresh blueberries. Perfection—even if my crepe wasn’t totally perfect.

Gorgeous, eh?!


And the taste? So wonderfully buttery, rich, spongy and creamy. Like heaven.

So, I did it! I really did it! I made crepes! And I plan to do it again and again! Maybe next time even with coconut flour…
Have you ever made crepes? Will you try, too? —Jenn