Grain-free Crepes: 6-way Taste Test!

I really want to make a crepe cake. I’ve wanted to make one forever and just haven’t. Well, the holidays are coming, and it’s time! 

But which type of crepe to use??? Let it be known: I still love my arrowroot-based crepes, but maybe there’s something better out there? (Also I’m out of arrowroot…)

I chose to do a half-batch of one recipe for each type of flour I have on hand:

– 2 eggs
– 2Tbsp water
– 1tsp vanilla
– 1/2c tapioca flour

– 4 eggs
– 1/4c almond flour (although they say meal)
– 1tsp vanilla
– 1/4tsp cinnamon

– 1 1/4c chickpea flour
– 1 1/2c water
– dash salt

– 2 eggs
– 1c oat flour
– 1c milk of choice (I used cashew)
– dash salt
– (they also say to add sugar but I didn’t)

GF flour blend (mine has chickpea, potato starch, tapioca, sorghum, and fava)
– 1c and 2Tbsp cold water
– 2 eggs
– 2Tbsp melted butter
– 1 1/2c gf flour
– 1/2tsp baking powder
– 1/2tsp vanilla
– (and they say to add sugar but I didn’t)

– 2Tbsp coconut flour
– 4 eggs
– 1Tbsp melted butter (they say coconut oil)
– 1/2c water

For all of them, I let them sit for a while (while I made or cooked the other batters) and I used a non-stick pan, ungreased, and about a quarter cup of batter at a time on med-high heat, flipping once the edges started to curl. 

Tapioca*: My favorite. Thin, light, delicious. Going to use these for the crepe cake! (and who knows… maybe I’ll even post it!)
Almond: Heavier and possibly good for some types of crepe cakes and non-cake related crepes
Chickpea: These are vegan, which is awesome if you’re into that. Definitely a strong chickpea flavor, so I would say savory only
Oat: Oops! this is a grain. But if you don’t care, this one would be great!
Blend: My blend is heavily bean-based, which likely skewed the results, but these I would only use for savory. They had a good texture though!

Coconut: I hate coconut flour – everything just ends up tasting and having the texture of eggs. So maybe use these for a savory omelette-type crepe?

*My first batch was the tapioca one, and my crepe-swirling skills certainly improved as I went. Although I do kind of like the lacy effect of not using enough batter…. not sure how that will work in a cake, but I may just decide to find out!