A gluten-free crepe that actually tastes incredible? You bet! Sharan’s signature recipe combines the nutty depth of buckwheat and sunflower flour with the light, airy texture of tapioca, and just a whisper of aromatic cardamom. The result: a crepe that’s delicately crisp at the edges, soft in the middle, and packed with flavour even before you add toppings.
Three Delicious Ways to Serve
1. Berries, Cream & Maple Syrup
A timeless breakfast classic. Stack warm crepes with whipped cream or Greek yoghurt, drizzle generously with maple syrup, and scatter fresh seasonal berries over the top. It’s fresh, bright and naturally sweet — perfect for slow Sunday mornings.
2. Lemon & Sugar
Keep it simple and nostalgic. A squeeze of fresh lemon juice and a sprinkle of raw or caster sugar create a perfectly balanced hit of sweet and tangy. Fold into quarters, dust with a little icing sugar, and enjoy warm — just like the market stalls of Paris.
3. Suzette-Style Orange Sauce
For something truly special, go classic French with a rich orange-butter sauce. Simmer fresh orange juice, zest, butter and sugar until syrupy, then dip each crepe before serving. Add a few orange segments and drizzle extra sauce over the top. It’s sunshine on a plate!
How to Make These Delightful Crepes
Making these crepes is easier than you think. Simply whisk the wet and dry ingredients together, let the batter rest for 30 minutes, then cook them in a hot pan until golden and fragrant. While the batter rests, prepare your sauce (if you’re going the Suzette route). The result? A simple yet impressive dish that brings pure joy to the table.
So, what are you waiting for? Whip up a batch this weekend — whether you go berry-topped, citrus-zesty, or simply classic, your taste buds will thank you.
Recipe (Makes ~ 20 Crepes)
Ingredients
- 600 ml preferred milk
- 6 eggs
- 100 g buckwheat flour
- 75 g sunflower or almond flour
- 90 g tapioca flour
- ¾ tsp salt
- 6 tbsp melted butter or coconut oil (plus extra for cooking)
- ½ tsp vanilla essence or powder
- Optional: 1 tbsp sugar
- Optional: 1 tsp ground cardamom
Optional Orange Sauce
- Juice + zest of 2 large oranges (about 1 cup juice, 1 tbsp zest)
- ¼ cup caster sugar
- 4 tbsp butter
- 2 additional oranges, segmented
Instructions
- Sift all dry ingredients into wet and whisk until smooth.
- Rest the batter for 30 minutes (minimum) — or overnight in the fridge (bring to room temperature before cooking).
- To make the orange syrup, simmer juice, zest, sugar and butter for 20 minutes until reduced by half. Add segments just before serving.
- Heat a pan over medium heat with a little butter. Pour in ⅓ cup of batter, swirl to coat, and cook 2–3 minutes until golden. Flip and cook 1–2 minutes more.
- Keep warm in a low oven until all are cooked.
- Serve with your favourite topping — berries, lemon + sugar, or warm orange sauce — and a dollop of cream to finish.