Savory Cabbage & Apple Crêpes

Savory Cabbage & Apple Crêpes
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This gluten-free crêpe recipe works just as well as the original wheat version. If you'd like to make dessert crêpes, you can leave out the lemon juice, lemon rind and thyme. The cabbage and apple combination makes for a great, quick crêpe filling full of healthy fiber. It can make a simple, elegant dinner, yet can also be a tasty, kid-friendly meal.
Servings
24 crêpes
Cook Time
60 minutes
Servings
24 crêpes
Cook Time
60 minutes
Savory Cabbage & Apple Crêpes
Print Recipe
This gluten-free crêpe recipe works just as well as the original wheat version. If you'd like to make dessert crêpes, you can leave out the lemon juice, lemon rind and thyme. The cabbage and apple combination makes for a great, quick crêpe filling full of healthy fiber. It can make a simple, elegant dinner, yet can also be a tasty, kid-friendly meal.
Servings
24 crêpes
Cook Time
60 minutes
Servings
24 crêpes
Cook Time
60 minutes
Ingredients
Gluten-Free Crêpe
Savory Cabbage & Apple Filling
Servings: crêpes
Instructions
Gluten-Free Crêpe
  1. In a large bowl, whisk together the dry ingredients. Add the eggs and almond milk and beat with a hand beater until smooth. Add the remaining ingredients and beat well. You can also use a blender for this, working in batches.
  2. Lightly grease a 6-8 inch non-stick skillet and heat over medium heat until the skillet is warmed through. For each crêpe, pour ¼ cup of batter into center of skillet and immediately swirl the skillet until the batter spreads and forms a thin film. When the edges of the crêpe solidify and begin to turn light brown underneath (after about 1-2 minutes), flip the crêpe over with a wide spatula and cook the other side until light brown (about 1 minute).
  3. Remove to a large plate and stack crêpes with waxed paper between layers. Best used fresh and warm, but can be stored in the refrigerator with waxed paper between layers in a tightly sealed container for 2 days.
Savory Cabbage & Apple Filling
  1. In a large nonstick skillet, sauté the onions on medium low for ten minutes. (Add a few teaspoons of water if they start to stick.) Add the cabbage, maple syrup and balsamic vinegar. Cover and sauté on low for 25 minutes. In a separate skillet (unless you don’t mind your apples turning purple!), melt one tablespoon of butter and sauté the apples and lemon juice for about 15 minutes. Combine cabbage, onions and apples to fill crêpes and serve.
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