Flourless Crepes

READY IN: 5mins
Recipe by Chef C.H.

I am in the first phase of South Beach and wanted to find something that I could have for breakfast with my 1 yr old that was quick,easy (tasted good) and was more than just scrambled eggs. Plus as my mother-in-law is a celiac (can't eat anything with gluten), I'm always trying to create things for her enjoyment as well. I filled it with the SB mocha creme and it hit the spot. I plan to make later today with out the vanilla and splenda and maybe add a pinch of salt to use as a wrap for lunch. Hope you like it!

Top Review by Starrynews

Nice crepe variation! Despite the addition of the vanilla and sugar, I still got more of an egg texture/flavor from them, so, for me, that gears me more towards using savory fillings (just a personal taste thing!). I did try with a sweet cheese filling, which was okay, but I am thinking that these would be really great with savory fillings or even using as a shell for a breakfast burrito. Thanks for sharing such a versatile recipe with endless options! PAC Spring '11

Ingredients Nutrition


  1. Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
  2. Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
  3. Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
  4. Cook about 1 min until nicely set and slightly browned - the top will look cooked.
  5. Flip to brown the second side.
  6. Remove from pan onto waiting plate and repeat until batter is gone.
  7. Fill with your choice of toppings - fruit, ricotta cheese, etc -- .

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