Recipe – Gluten Free Sweet Crepes

Bambú Clinic sweet crepes recipes


  • 1 ½ cups of cornstarch*
  • ¾ cups tapioca flour*
  • 2 TBS sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
  • pinch of salt
  • 3 eggs
  • 2 ½ – 3 cups of almond/rice/hazelnut milk (enough to make a thin batter)
  • *Alternatively you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least ¾ cup of cornstarch because the crepes are lighter.


  1. Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter. Spray a 7 inch frying pan or coat w/ oil and heat the pan until its hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and cook the other side. Remove from the pan to a plate. Repeat until all the batter is gone.