Amaranth Crepes
Recipe type: Crepes
Prep time: 
Cook time: 
Total time: 
Serves: 16-20 crepes
Crepes made entirely from amaranth flour are naturally gluten-free. The crepes have a nutty, earthy flavor and a slightly more delicate texture than crepes made with wheat flour.
  • 2 cups amaranth flour
  • ½ tsp. salt
  • 3-4 eggs, lightly beaten
  • 2 cups milk
  • 2 Tbsp. olive oil
  1. Whisk together dry ingredients in a large bowl. In another bowl, whisk the milk, eggs, & oil until fairly smooth. Combine with the dry ingredients and whisk or mix thoroughly until smooth. Allow the batter to sit for 10 minutes.
  2. Heat a thick-bottomed pan over medium heat and drizzle a bit of olive oil over the pan. (I really like using my tablecraft olive oil dispenser for this. It's fast and easy, and I can keep it right next to the stove.) Swirl the olive oil around a bit (it'll move well when the pan is hot, easily covering the bottom of the pan).
  3. When the pan is hot, but not smoking hot, add about ⅓ cup of the batter to the panned immediately swirl the pan to cover as much of the bottom of the pan as possible and to spread the batter out more evenly.
  4. Wait until the crepe has naturally pulled itself away from the pan (about 1 minute). If you try to turn it too soon and some of it is still stuck to the bottom of the pan, you'll tear the crepe.
  5. Carefully flip the crepe and cook for a minute or so on the other side.
  6. I add a drizzle of oil to the bottom of the pan and quickly swirl it around before every crepe.
  7. Either fill the crepes with a sweet or savory filling, or stack them and eat them like pancakes. Either way, they're delicious. :)
Recipe by Homestead & Gardens at