Gluten Free Crepes with Strawberry Yogurt Filling
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16 crepes
This is such a fun and delicious way to start your morning!
  • 3 eggs
  • 1 cup of non dairy milk
  • 2 Tbsp non dairy margarine
  • 1 Tbsp sugar
  • 1 cup gluten free baking flour (Bob's Red Mill)
  • 4 containers of yogurt
  • 3-4 cups of sliced strawberries
  • ½ cup dairy free chocolate chips
  1. In a food processor, combine eggs, non dairy milk, margarine, sugar, and gluten free baking flour.
  2. Process until combined well. You want a thin consistency. (See notes below).
  3. Place the batter in the refrigerator for at least an hour to chill.
  4. On the stove top, place a 6 inch Teflon skillet on medium heat.
  5. Spray with non stick cooking spray.
  6. Place around ⅛ cup of batter in the center of the skillet. Using a batter spreader, spread the batter evenly around the pan. It should be a thin layer. You can swirl the batter around the pan to distribute it evenly if you don't have a batter spreader.
  7. Cook crepe for 30-45 seconds.
  8. Using a wooden or heatproof spatula, gently unstick the edges of the crepe from around the pan.
  9. Slide the wooden or heatproof spatula under the center of the crepe and flip.
  10. Allow to cook 15-20 more seconds.
  11. Set aside to cool while you cook the remaining crepes.
  12. Spoon ¼ container of yogurt down the middle of each crepe.
  13. Sprinkle ¼ cup of sliced strawberries over yogurt.
  14. When crepes are assembled, place chocolate chips in a glass microwave safe bowl.
  15. Microwave for 30 seconds.
  16. Stir and microwave for 30 more seconds.
  17. Place extra strawberries over crepes and drizzle with hot chocolate.
If you use a different GF flour, you may get different results. I tested this recipe with King Arthur GF Measure for Measure and had to use more liquid. This recipe was made using Bob's Red Mill GF Baking Flour.
Nutrition Information
Serving size: 2 crepes
Recipe by Betsy Ramirez at