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  • Gluten-free crepes

  • Gluten-Free Crepes

    Gluten-free crepes
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    By:
    Hubert Cormier, Ph.D. in nutrition
    Hubert Cormier, Ph.D. in nutrition
    Preparation 10 min
    Cooking 15 min
    Refrigeration 0 min
    Freezing 0 min
    6 to 8 crepes
    Piece of cake (easy)
    Quick access
    Dietary restrictions
    Categories
    Thematics

    Gluten-Free Crepes

    Crepes With Potato Starch

    Ever made crepes using potato starch? Not only are they delicious, but they’re also gluten-free! Fortunately, this recipe is easy and can be prepared in a blender. Plus, you only need 5 ingredients. These thin crepes can be served as a meal, with ham and cheese, or as a dessert, with fruits and maple syrup. Any way, it’s a real treat, especially on those busy weeknights. 

    Potato starch can be found in numerous international grocery stores, especially those with Asian products. Supermarkets sometimes have it as well in the specialty or organic products section. 

    SIMPLY DELICIOUS : Do you love breakfast? Try these recipes!

    Bon
    à savoir

    How to make thin crepes without eggs?

    This recipe can easily be adapted to people suffering from an allergy or intolerance to eggs. Simply substitute them with:

    • Ripe bananas, especially if you want your crepes to be sweet. Each egg is the equivalent of half a banana.
    • Unsweetened applesauce. One egg is the equivalent of 60 ml – ¼ cup of applesauce.
    • Aquafaba (see our article to learn more about it). One egg is the equivalent of 45 ml – 3 tablespoons of aquafaba.
    • Chia seed jam. One egg is the equivalent of 15 ml – 1 tablespoon (+ 37.5 ml – 2.5 tablespoons of water) of chia seeds.

  • Ingredients

    Preparation

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      Crepes

Nutritional Information

  • Calories
    137 Kcal
    -
    Calories are units of energy. They represent a measurable quantity of energy brought by a food. Your energetic needs depend on your age, height, weight, gender and how active you are. The average need ranges around 2000 calories/day. A higher or inferior intake might affect your weight.
  • Lipids
    6.5 g
    10 % DV
    Lipids (fats) are essential to your body. They are an important source of energy. However, an excessive consumption is associated with weight gain and higher risks of chronic diseases such as diabetes and cardiovascular problems. Unsaturated fats are preferable to saturated or trans fats.
  • Saturated fats
    3.2 g
    16 % DV
    Saturated fats, commonly known as “bad fats”, are mostly found in processed foods and in some products of animal origin. If consumed in excess, they can have adverse effects on cardiovascular health, including increases in LDL-cholesterol levels. Try to eat better lipids such as those found in fish, nuts, oilseeds, and oils!
  • Cholesterol
    105 mg
    35 % DV
    Your body mainly uses cholesterol to produce hormones. It is only found in foods of animal origin such as meat, poultry, fish, and dairy products. However, dietary cholesterol has little to no influence on your cholesterol level compared to saturated and trans fats.
  • Sodium
    41 mg
    2 % DV
    In small quantities, sodium is an essential nutrient for your body. However, you probably eat too much of it without even being aware, and this overconsumption can have adverse effects on your health. Indeed, excess sodium targets organs and can lead to hypertension.
  • Carbohydrates
    16 g
    5 % DV
    Carbohydrates are a good source of energy. They are your brain’s main source of fuel for all functions. The carbohydrate group is divided into simple and complex sugars, fibers, and starches. Carbohydrates are mostly found in fruits, dairy products, baked goods, pastries, sweets, cereals, and legumes. It is recommended to not eat high quantities of added sugars. Limit your intake to 50 g/day.
  • Fibers
    0.5 g
    2 % DV
    Fibers have many health benefits. They are divided into two types: soluble and insoluble fibers. Soluble fibers can reduce your cholesterol level and help regulate glycemia (blood sugar levels). As for insoluble fibers, they increase stool bulk and regulate bowel function. Since they slow down the digestion process, they promote satiety, which contributes to appetite and weight control. You should consume at least 30 g everyday.
  • Proteins
    3 g
    -
    Protein has different roles in your body. They are essential to muscle, blood, and even skin development! In fact, protein build most of your bodily structures. They also provide all the amino acids your body needs to make neurotransmitters, new molecules, enzymes, and even certain hormones!
Hubert Cormier, Ph.D. in nutrition

Recipe developed with passion and good humor by:

Hubert Cormier, Ph.D. in nutrition

Se démarquant par son authenticité et son dynamisme, Hubert Cormier, Ph.D. en nutrition, vulgarise la science de la nutrition et développe de savoureuses recettes. À travers ses nombreux projets entrepreneuriaux, Hubert adore voyager, la bonne bouffe, le bon vin et fréquenter de bonnes adresses gourmandes.

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