Wednesday, March 7, 2012

5 Gluten Free Basil Tomato and Feta Crepes

Lesson of the day: Its hard to take a picture of the filling in a filled crepe...
As a part of hosting the Ratio Rally this month, I tried to make a whole variety of sweet and savory crepes. One weekend in February, I hosted a brunch with friends where we had this crepe recipe and a fresh fruit crepe.
This is a great crepe with a fresh tomato and basil filling that is light, healthy, and delicious! I recommend using cherry or baby tomatoes in this recipe, I love the texture of smaller tomatoes over grown ones.

Be sure to check back to this link to see all of the Ratio Rally gluten free recipes posted.

Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Bake Time: 1 -2 minutes per crepe
Serves: 4 crepes

50g egg (~1 large egg)
50g milk
1 tsp garlic powder
1 tsp onion powder
10g tapioca flour
15g potato starch

4-6 cherry or baby tomatoes
4 leaves of fresh basil
1/4 cup feta cheese
salt and pepper

Whisk together the egg, milk, and powders until combined. Whisk in the flour and starch. Set aside for 30 minutes. To make the crepes, heat a small saucepan over medium heat. Add about 1/2 tbsp of butter, and coat the inside of the pan. If there is any melted butter pooling in the pan, discard it before adding the batter, or else you're first crepe will end up greasy (believe me).

Add a small amount of batter ( several tablespoons ) of the pan, and swirl the pan around to coat the bottom of the pan with the batter. Let cook for 45 seconds to 1 minutes. Flip the crepe, and cook for another 30 seconds. 

For the filling, dice the tomatoes into cubes, and place into a small bowl. Chop the basil and add to the bowl with the feta and a dash of salt and pepper. Stir to combine, and use as filling for cooked crepes.


  1. Thanks so much for hosting TR, this savory recipe sounds awesome!

    1. Thanks! It absolutely was. We were alternating between these and the fresh fruit crepes during that Brunch and it was a relatively healthy bliss.

  2. Another masterpiece! Stupendous and amazing. How did the combination of tapioca flour and potato starch work out? Did you put the garlic and onion powders in relation of the crepe ratio for the flour part?

    1. The combo was really great for smaller crepes. Jenn said that she had the opposite experience when using buckwheat flour, that she had greater success with larger crepes.

      I did put the garlic and onion in relation, but that's partly because I love the taste of garlic. For those who aren't as crazy about garlic, I'd dial it down by about half.

  3. What about doubling the garlic powder? lol...just kidding...sort of. :) Thanks for sharing, T.R.!