Downshiftology · by Lisa Bryan★ 5.0 (20)
Gluten-Free Crepes
NUTRITION · PER SERVING90M COOK
CAL 7%·PRO 4%
CARBS 13G40% OF CAL
2G FIBER10G OTHER2G TOTAL SUGAR
FAT 8G57% OF CAL
6G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and chewy gluten-free crepes made with cassava flour, topped with fresh strawberries and whipped cream. A sophisticated brunch dish that feels like a special occasion.
mainfrenchbaked goodeggs🥣 mixergluten freepaleovegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup cassava flour
- 2 eggs
- 1 cup full-fat coconut milk
- 1 cup water
- 2 tablespoons coconut oil (melted)
- 2 vanilla beans (scraped or 1/2 tsp vanilla bean powder)
- pinch kosher salt
- sliced almonds
- strawberries
- coconut whipped cream
At a glance
PER SERVING · TIME 90M
CAL 7%·PRO 4%
CARBS 13G40% OF CAL
2G FIBER10G OTHER2G TOTAL SUGAR
FAT 8G57% OF CAL
6G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 53mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 24mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 53MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.