Lexi's Clean Kitchen · by Lexi's Clean Kitchen★ 5.0 (2)
Gluten-Free Crepes
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 4%
CARBS 11G59% OF CAL
1G FIBER7G OTHER3G TOTAL SUGAR
FAT 3G30% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate gluten-free crepes made with tapioca and coconut flour, finished with maple syrup. They're light and versatile for breakfast or brunch.
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Nutrition & ingredients
Ingredients
serves 12- 2 eggs
- 1 cup milk (we use almond milk for dairy-free)
- 2 tablespoons maple syrup (see note for savory)
- 3/4 cup 90 grams tapioca flour
- 1/4 cup 28 grams coconut flour
- Pinch sea salt
- Ghee or Butter (for frying (see note))
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 4%
CARBS 11G59% OF CAL
1G FIBER7G OTHER3G TOTAL SUGAR
FAT 3G30% OF CAL
1G SAT1G 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
- 5m
- Cook
- 15m
- Sodium
- 23mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 36mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 23MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.