Easy Cauliflower Crêpes for Low-Carb Living

Who knew cauliflower could flip so beautifully? These golden cauliflower crêpes are soft, slightly crisp at the edges, and totally gluten-free. Made with just a few basic ingredients, they’re a brilliant low-carb alternative to traditional crêpes—without sacrificing flavor or flexibility.

If you’re looking for a veggie-forward breakfast, a creative wrap, or simply a way to use up that half head of cauliflower, this recipe is a game changer. The crêpes cook up thin and tender, with enough structure to hold hearty fillings—from smoked salmon and dill to sautéed spinach and cheese.

Ready to put cauliflower in the spotlight? Let’s cook.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6 small crêpes
• Difficulty: Easy

Ingredients

For the Crêpe Batter

• 80g raw cauliflower (about 2¾ oz), chopped
• 2 large eggs
• 1 tbsp cornstarch
• 2 tbsp milk (regular or soy)

Seasoning (Optional but Recommended)

• Pinch of dried parsley-garlic blend
• Salt and freshly ground black pepper to taste

For Cooking

• Neutral oil spray or a little butter, for greasing the pan

Cooking Instructions

• Steam the cauliflower first. Add chopped cauliflower to a steamer basket or microwave-safe bowl with a splash of water. Steam or microwave for 5–7 minutes, until fork-tender. Let it cool slightly to reduce excess moisture—this helps the crêpes cook evenly.
• Blend the batter. In a blender or food processor, combine the steamed cauliflower, eggs, cornstarch, milk, salt, pepper, and optional parsley-garlic seasoning. Blend until smooth. The batter should be pourable—similar to pancake batter. If it feels too thick, add a teaspoon of milk at a time until loosened.
• Let the batter rest. Transfer the blended batter to a bowl and let it rest for 10–15 minutes. This allows the starch to hydrate and gives the mixture time to settle, which leads to smoother, more cohesive crêpes.
• Heat your pan properly. Place a non-stick or seasoned skillet over medium heat and let it get hot. Lightly coat it with oil or a dab of butter. A hot pan helps the crêpes set quickly and cook with golden, lacy edges.
• Cook the crêpes one at a time. Pour about ¼ cup of batter into the hot pan, swirling to spread it thinly. Cook for 1–2 minutes until the bottom is golden and the top appears dry. Carefully flip using a thin spatula and cook for another 30–60 seconds.
• Stack and keep warm. As each crêpe finishes cooking, transfer it to a plate and cover with a clean towel. Continue until all batter is used. The crêpes will stay soft and flexible if kept warm and covered.
• Add your fillings and serve. Fill your cauliflower crêpes with anything from savory breakfast combos (like eggs, cheese, and greens) to lighter options like yogurt and herbs. Roll them up or fold them into quarters, and enjoy!

Tips, Variations & Serving Suggestions

• Make it dairy-free: Use any unsweetened plant-based milk like oat, almond, or soy. The flavor stays neutral and the texture remains silky.
• For crispier edges: Slightly raise the pan’s heat for a moment before pouring in the batter—just enough to help create those delicate, golden edges.
• Customize the flavor: Try adding smoked paprika, nutritional yeast, or finely grated Parmesan to the batter for a flavor boost.
• Serving ideas: Try smoked salmon with yogurt-dill sauce, roasted bell peppers and feta, or scrambled tofu with avocado and hot sauce. These crêpes are perfect blank canvases!
• Store for later: Stack cooled crêpes between parchment sheets and refrigerate up to 3 days or freeze for up to 1 month. Reheat gently in a skillet or microwave.

Conclusion

Cauliflower crêpes offer a clever, nutrient-rich twist on a classic dish. They’re light and flexible like traditional crêpes, yet made entirely without flour—perfect for anyone looking to eat low-carb, gluten-free, or just a little greener. Their mild, savory flavor pairs beautifully with endless fillings, making them a go-to option for breakfast, brunch, or quick dinners. One taste, and you’ll see how versatile cauliflower can be!

Original inspiration and recipe credit: Cauliflower Crêpes

FAQ

Do cauliflower crêpes taste like cauliflower?

Surprisingly, no! The cauliflower adds body and texture without an overpowering taste. With herbs, salt, and fillings, the flavor is mild and well-balanced.

Can I make these ahead for meal prep?

Absolutely. You can make the crêpes in advance, stack them between parchment, and store them in the fridge or freezer. They reheat beautifully in a pan or microwave.

What’s the best pan for cooking these?

A non-stick or well-seasoned skillet works best. Crêpe pans with low sides make flipping easier, but any flat skillet will do the job if preheated properly.