top of page

GF Dairy Free Savory Crepes

Serving size: 3-4

Prep Time: 30 minutes

Cook time: 2 hours

FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, nut option



  • 2 eggs

  • 2 Tbsp of melted Melt or whatever dairy free butter you prefer

  • 1 1/2 Cup Bobs Redmill 1-to-1 all purpose flour

  • 1 Cup water

  • 2-3 Tbsp sugar (depending on how sweet you like it, we did 2)


Throw it all into a mixing bowl and whisk it up

Let it sit for 10 or more minutes, basically we're just waiting for everything to meld together its a great opportunity to cook other things while you wait

Once it's done setting, put a medium size round pan on medium heat on the stove

When hot, if you aren't using non-stick I suggest you use some kind of cooking spray lightly

Take a spoon full (like a soup spoon) of the mixture and slightly pour as you move in circles

Smooth out the batter with either the back of the spoon or if you have a baking scraper use that

You want the batter to be evenly smoothed out along the bottom of the pan in a THIN layer

Cook for about 2 minutes or use a spatula to lift up and you see a light caramel color then flip

Cook for another 2 minutes then place on a plate, repeat till batter is gone


Chicken Crepe Filling


  • 12 oz of shredded chicken breast (I cheated and got a package)

  • 2 Tbsp Melt

  • 1/2 Cup Follow Your Heart Mozzarella

  • 1/2 Cup Follow Your Heart Parmesan

  • 1 Tsp black pepper

  • 1 Tsp salt

  • 1 Tsp garlic powder

  • 1 Tsp Manhattan Chicken Seasoning (or any chicken seasoning you like)

  • 2 Tbsp Cashew milk


Put all ingredients in a small pot and let cook on medium/low till everything is melted and gooey

Turn off and place about 4 Tbsp of it into a crepe and fold crepe over




  • 1 package crispy Bacon

  • 4 green zucchini

  • 3 Yellow zucchini

  • 3 carrots

  • 2 shallots

  • 1 Tbsp salt

  • 1 Tbsp garlic powder


(option, cook the bacon then use the bacon grease as your oil for the veggies otherwise use olive oil)

Put a large pan on stove and put on medium heat

Slice up the shallots and put them in the pan to start to caramelize

Chop up veggies

Put the carrots in and let them get a little brown

Once carrots get a little brown throw in the rest of the ingredients and cook until zucchini is tender

Put the crepes on the plate, as well as the veggies and crush the bacon over veggies or the whole plate!



We personally haven't tried other milk option so we can't guarantee it's gonna work, but you can try and and tell us in the comments if it worked. For a nut free option you can try hemp, pea, or rice.


Story behind the recipe:

It was our anniversary and Allergy Girl (like a jerk-face) forgot. The Chef had come home from work with a gorgeous custom arrangement of flowers and an adorable heartfelt card. She was so grateful and felt so horrible that she had forgotten, so she planned a whole dinner and dessert for the evening. She wanted something special and unique which resulted in her spending about 2 hours looking online for ideas because unfortunately when she's under extreme pressure all confidence in herself goes out the window and her creativity along with it. Anyone else relate?

While looking at recipes she remembered a long time ago (before she met the Chef) she had made amazing dairy free gluten free crepes so she had the idea to make savory ones and some kind of veggie on the side that involved bacon. She bolted to the store and spent about an hour there and ended up having to go to two stores- side note: did you know that if you have a food allergies you're 85% more likely to have to shop at more than one store ? Totally just made that up, but you feel it, right? Luckily she managed to get everything including stuff for his favorite dessert.

She knew she wanted the chicken to be cheesy and rich so she mixed the two cheeses and played around with it till it resembled the inside of a cheesy hot pocket. The Chef didn't have a non-stick pan so making the crepes was quite a struggle. When you try to spread it out in a not non-stick pan, the cooked bottom likes to come with it. So if you're struggling, you're definitely not alone. Don't give up, you've got this! Gentle, slow, smooth gliding around the batter does the trick.

25 views0 comments

Recent Posts

See All


bottom of page