These Sweet Flourless Crepes Make a Tasty Gluten-Free Low Carb Desert

These gluten free flourless crepes are delicious wrapped around fresh strawberries and drizzled with a maple whipped cream!

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These gluten free flourless crepes are delicious wrapped around fresh strawberries and drizzled with a maple whipped cream!

Sweet Flourless “Crepes”

Traditional crepes are a popular and very delicious French dish made with a combination of flour and eggs. But just because you’re Gluten Free or on a Keto diet doesn’t mean you have to miss out on a sweet crepes treat!

This extremely versatile, gluten-free version omits the flour and makes the most delicious low-carb wraps that you can enjoy with your favorite sweet fillings. 

In this recipe we’ll show you how to make the flourless crepes as well as a rich balsamic glaze and a homemade maple whipped cream. The balsamic glaze is the perfect way to satisfy your sweet tooth instead of using a sugar-filled chocolate sauce!

Drizzle the toppings over fresh strawberries and bananas for a totally yummy dessert!

For best results when cooking these flourless egg crepes briefly cover the skillet with a lid once the batter has been spread into a thin, uniform layer. This will help set the top, as well as the bottom, of your crepes. This will make them easier to flip and give a more uniform appearance when finished. 

Sweet Flourless “Crepes”

Sweet Flourless “Crepes”

Yield: 6 Crepes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These delicious sweet flourless "crepes" are gluten free and low carb. They're the perfect wrap for your favourite sweet fillings.


  • Batter Ingredients:
  • 6 large eggs
  • 3 T. half and half
  • 2 T. extra virgin olive oil
  • Non-stick cooking spray
  • Filling:
  • 6 oz. fresh strawberries, hulled and sliced
  • 1 pint heavy whipping cream*
  • 1-2 T. real maple syrup
  • 1 c. balsamic vinegar


  1. Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth.
  2. If desired, season batter with ground cinnamon, vanilla extract, and/or a drizzle of maple syrup.
  3. Lightly spray a 10” non-stick skillet with non-stick cooking spray and set over medium-low heat. (You may want to adjust heat up slightly to just below medium). 
  4. our ¼ cup of egg batter into pre-heated skillet and swirl pan to evenly coat the bottom with a thin layer. If any holes appear, add a little more batter to fill. Cover pan and cook until egg batter begins to set, approximately 2-3 minutes.
  5. Do not overcook.
  6. Once set, gently loosen the edges with a silicon spatula and flip the crepe, being careful to not break or tear it in the process.
  7. Cook for one minute more and remove crepe from pan.
  8. Repeat with remaining batter.
  9. Place desired filling ingredients in the center of each crepe and fold over both sides to cover.
  10. Serve immediately and enjoy!

To Make Maple Whipped Cream:

  1. In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture.
  2. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy.
  3. Set aside. 

To Make the Balsamic Glaze:

  1. Heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil.
  2. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually.
  3. When the liquid becomes thick and syrupy, it is ready to use.
  4. Cool slightly before using.

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These gluten free flourless crepes are delicious wrapped around fresh strawberries and drizzled with a maple whipped cream!