Gluten Free Savoury Crepes are a tasty alternative to using bread. The combination of your imagination and these soft crepes can lead to many delicious options and presentations!

The addition of Frank’s Red Hot Sauce and banana peppers adds to the flavour without producing too much heat.

This recipe makes 4 large crepes or 6 smaller crepes.

These Savoury Crepes are a great way to serve up any of your favourite breakfast or lunch fillings!  Then top them off with a complementary sauce.

You can be creative in your presentation because Savoury Crepes are soft and pliable.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I cracked two large eggs into a medium size mixing bowl.

Then I used an electric hand mixer to beat the eggs until they were frothy.

Once the eggs were frothy I measured in some almond milk, Gluten Free Bisquick, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, margarine, Frank’s Red Hot Sauce and salt.

I used the electric hand mixer again to beat all the ingredients until they were well combined.

Then I folded in some diced banana peppers.

Next I sprayed a crepe pan with cooking spray and turned the heat to medium low.  My pan measures 9.5 inches.

Once the pan was heated I poured about 2/3 cup of batter onto it and swirled it around to the edges.  I wanted large crepes.

If you want smaller crepes reduce the amount of batter and only swirl to the diameter you want.

It took about 3 minutes to cook the first side.  I knew it was ready to flip because it was easy to slide my spatula under it.

I flipped the crepe and let it cook for about 3 minutes on the other side as well.

Once both sides of the crepe were cooked I transferred it to a plate and started the next one.  This recipe made four full size crepes or you could choose to make 6 smaller ones.

Now it is time for your creativity.  Fill the crepes with your favourite fillings.  We filled ours with an egg mixture.  Then we folded the crepe in half and then in half again.  

Once loaded and folded top with a sauce that will complement your filling.

Another presentation is to fill near the center and fold over it before rolling the crepe and topping with a complementary sauce.

The possibilities are endless, so have fun and enjoy these Gluten Free Savoury Crepes.

We stuffed our Savoury Crepes with Venison Sausage and Eggs…

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Breakfast or Brunch Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Savoury Crepes:

• 2 eggs, large
• 1 1/4 cup almond milk
• 1/2 cup Gluten Free Bisquick
• 1/2 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 3 tbsp margarine
• 1 tbsp Frank’s Red Hot Sauce
• 1/4 tsp salt
• 1/4 cup banana peppers diced

How to Make Savoury Crepes:

1. Crack the eggs into a mixing bowl and beat with an electric hand mixer until frothy.
2. Add the almond milk, Bisquick, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, margarine, Frank’s Red Hot Sauce, and salt. Use the electric hand mixer to combine.
3. Fold in the banana peppers.
4. Spray a crepe pan with cooking spray. My pan measure 9.5″.
5. Turn to medium low heat.
6. Once heated pour about 2/3 cup of batter into the pan and swirl to edges. If prefer smaller crepes use less batter and swirl to desired diameter.
7. After about 3 minutes flip the crepe and cook other side for about 3 minutes too. The crepe will lift easily from the pan when that side is cooked.
8. Remove to a plate and repeat until batter is gone.
9. Serve and enjoy with your favourite fillings!
10. I filled ours with an egg mixture and topped with salsa and maple syrup.

Yield: 4-6

Savoury Crepes - Gluten Free

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Gluten Free Savoury Crepes are a tasty alternative to using bread. The combination of your imagination and these soft crepes can lead to many delicious options and presentations!

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Ingredients

• 2 eggs, large
• 1 1/4 cup almond milk
• 1/2 cup Gluten Free Bisquick
• 1/2 cup Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 3 tbsp margarine
• 1 tbsp Frank's Red Hot Sauce
• 1/4 tsp salt
• 1/4 cup banana peppers diced

Instructions

1. Crack the eggs into a mixing bowl and beat with an electric hand mixer until frothy.
2. Add the almond milk, Bisquick, Bob's Red Mill 1 to 1 Gluten Free Baking Flour, margarine, Frank's Red Hot Sauce, and salt. Use the electric hand mixer to combine.
3. Fold in the banana peppers.
4. Spray a crepe pan with cooking spray. My pan measure 9.5".
5. Turn to medium low heat.
6. Once heated pour about 2/3 cup of batter into the pan and swirl to edges. If prefer smaller crepes use less batter and swirl to desired diameter.
7. After about 3 minutes flip the crepe and cook other side for about 3 minutes too. The crepe will lift easily from the pan when that side is cooked.
8. Remove to a plate and repeat until batter is gone.
9. Serve and enjoy with your favourite fillings!
10. I filled ours with an egg mixture and topped with salsa and maple syrup.