Simple Sugar-Free Crepes | Recipe

Easy sugar-free crepes make a great base for a delicious breakfast, dinner or side dish! Make them sweet or savory depending on your toppings of choice.

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A Crepe for Everyone

This recipe was designed as a blank canvas. No vanilla, sugar or other flavoring is added to the crepes, making them to perfect vessel for any topping. Literally, anything. The sky is the limit!

crepes with whipped cream

A fun way to do crepes is with a crepe bar. Set out a plethora of topping items and everyone gets to make their own. Here are some ideas to set up your own crepe bar at home:

  • Jams, Jellies and Preserves
  • Peanut Butter
  • Cream Cheese
  • Butter
  • Brown Sugar
  • Powdered Sugar
  • Cherries and Berries
  • Banana
  • Whipped Cream
  • Poached Pears
  • Baked Apples
  • Cheddar, Parmesan, or Mozzarella Cheese
  • Ham
  • Prosciutto
  • Scrambled Eggs
  • Lemon Zest
  • Chocolate Syrup

Not your Average Crepe

Originally, I made these crepes as a featured weekend breakfast. I wanted them to be a bit heartier than your average crepe, with a secret sprinkling of protein. That’s where the almond flour comes in.

crepe on a plate

Because of the almond flour, these crepes have more of a bite than your average, tissue-paper-thin crepe. They’re more filling and naturally flavorful as well, without having an overbearing almond flavor.

Make it a Gluten-Free Crepe

To make these crepes gluten-free, swap the all-purpose flour for a gluten-free all-purpose flour.

I wouldn’t recommend making them only with almond flour, as they may come out too heavy to be enjoyable as a flexible crepe.

crepe on a bird plate

Layer it up

Crepes have a tendency to stick together when fresh out of the pan. Stack your finished crepes on a plate with a paper towel between each layer as you cook them. Or, use an empty sheet pan, lay the crepes out flat and use a sheet of wax paper between layers.

layered crepes on a plate

Swirl it Good

The secret to making crepes is all in the swirl. Hold your pan off the heat when you add the batter to the pan, and swirl as soon as you begin pouring in the batter.

Only add more batter to the pan if you absolutely cannot cover the entire surface. Otherwise, use the back of a spoon (preferably a plastic, not metal, spoon) to smooth the batter out and create one even thin layer.

Simple Sugar-Free Crepes

This basic crepe recipe is made with pantry ingredients, ready in 15 minutes and can be topped with anything your heart desires! The crepes are sugar-free, which means they can easily be made sweet or savory depending on your tastes. The almond flour makes these crepes more filling than the average crepe without weighing them down.
See the recipe notes for crepe topping suggestions!
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Dessert, Main Course
Cuisine American, French
Servings 12 crepes


  • ¾ cup all-purpose flour
  • ¼ cup almond flour
  • ½ cup milk almond or oat milk works great!
  • ¾ to 1 cup water start with ¾ cup and add more as needed to thin out the batter
  • ¼ teaspoon salt
  • 2 tablespoons butter melted


  • In the microwave, or on the stovetop, melt the butter. Set aside to cool.
  • Whisk eggs, milk, water and salt in a large mixing bowl. Add almond and all-purpose flour, then the butter.
    Ensure the butter has come to room temperature before adding it to the batter.
    Whisk until smooth.
  • The batter should be smooth and runny, not thick. Thinner than pancake batter. Add more water if needed.
  • Heat a 6" frying pan over medium high heat. Add a spot of butter to the pan if it is not nonstick.
  • Holding the pan at a slight angle, pour approximately ¼ cup of batter into the pan. Swirl immediately, coating the entire bottom of the pan.
    Use the bottom of a spoon to gently spread the crepe out if needed. Try to keep the crepe thin by spreading the batter out evenly.
  • Let the crepe cook for about two minutes, until the bottom is a light, golden color. Using a flat spatula, flip the crepe over to cook the other side.
    Typically, the second side cooks in less time than the first side.
  • Stack crepes on a plate with a paper towel in between each.
  • Serve warm.
    To reheat the crepes, Microwave for 30 seconds or warm in a low-heat oven.


Sweet crepe ideas:
  • Jams and Jellies
  • Peanut Butter
  • Butter
  • Brown Sugar
  • Berries
  • Banana
  • Whipped Cream
  • Powdered Sugar
  • Lemon
Savory crepe ideas:
  • Ham
  • Scrambled eggs
  • Cheese
  • Proscuitto
  • Cream Cheese
Keyword crepe recipe, crepes, easy crepe recipe, sugar free crepe recipe, sugar free recipe

Ricotta Vegetable Quiche | Baking

It’s the weekend. You are busy doing laundry, cleaning the house and laying on the couch catching up on Netflix (the most important chore of all). You want to serve up a show-stopping breakfast with minimal effort. Never fear – the Ricotta Vegetable Quiche is here!

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Three quiches on a table
Make one quiche – or three!

Ricotta is Bettah

This recipe was born from a tub of ricotta cheese sitting in the fridge begging to be used. You may use full lactose, ‘regular’, ricotta or you may substitute for any store-bought lactose-free, vegan options. My favorite is this cashew Ricotta from It Doesn’t Taste Like Chicken.

In a typical quiche recipe, you’d whisk your eggs with milk or heavy cream. Here I swap that out for my favorite fluffy creamy cheese, ricotta. Blending it into the eggs gives the quiche an impossible fluffiness and delectable creaminess.

a slice of crustless quiche
A slice of quiche made without crust – a doable and delicious option!

Swap it out

Think of the recipe below as a general guideline. You can make it as is, following the ingredients exactly or you can swap in your favorites and make it your own!

Some of my other favorite quiche vegetables include:

  • Mushrooms – baby bella, chopped portobello
  • Asparagus
  • Shallots (which can be used in place of garlic for a milder flavor)
  • Zucchini
  • Shredded potatoes (frozen hash browns — easy and delicious)
  • Tomatoes

Additionally, you can switch up this recipe with your own spice mix. Here, I use my go-to mix for egg-based recipes, but you can easily swap in your favorite spices (maintaining measurements) or go super easy by switching in your favorite spice blend.

If your chosen pre-fab spice blend contains salt, skip the suggested amount of salt in the recipe. If not, add in the salt and pepper as directed.

chopped vegetables on a cutting board
Swap out any vegetables you’d like to make the quiche your own.

Get crusty

This recipe uses the frozen pie crusts that come folded. You could also use the kind you buy already in the pie pan, or if you are feeling extra you can make your on pie crust from scratch.

I’ve made this quiche with an oversized tortilla as the bottom crust which worked equally well. This could be a viable option for gluten-free folks, or make your own pie crust using a gluten-free flour. I’d suggest following this recipe for an easy gluten-free pie crust.

Breakfast (f)or Dinner

While this quiche would be stunner at any brunch, it’d also make a great, comforting and simple weeknight meal. Pair with a side salad to round it out or serve up a side of roasted potatoes.

quiche and a salad
A simple serving idea to make quiche a meal.

Ricotta Vegetable Quiche – Vegetarian, Dairy-Free Option

Course Breakfast, dinner
Cuisine American, French, Italian



  • 1 flaky pie crust homemade or store-bought

Spice Mix

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano


  • 2 cloves garlic minced
  • ½ white onion diced
  • ¾ cup bell peppers, diced. red, green, orange or yellow.
  • ¾ cup broccoli diced
  • ¼ cup chopped frozen spinach OR ¾ cup fresh spinach, chopped.
  • ¾ cup artichoke hearts diced
  • cup ricotta cheese
  • 2 tbsp extra virgin olive oil


  • Preheat oven to 350°F. Follow the pie crust instructions to thaw and roll out to fit 9-inch standard pie plate. Follow blind-baking instructions, adding pie weights, and baking to 10-15 minutes, until crust starts to brown. Remove from oven and allow to cool. Leave oven on.
  • In a medium-sized fry pan, add olive oil. Once warm, add in garlic and onion, sauté until tender, translucent, and fragrant.
  • Add all vegetables to pan (bell peppers, broccoli, artichoke hearts, and spinach). If using frozen spinach, defrosting before adding to pan is not necessary.
  • Sauté over medium heat for about 15 minutes, until vegetables are tender and all water is cooked out of the spinach. If the water does not cook out of the spinach in the pan, it will cook out in the quiche which could lead to watery sogginess.
  • In a medium-sized bowl, whisk eggs together until smooth. Add ricotta, 1 tablespoon olive oil, salt, pepper and spice mix. Mix well.
  • Pour the egg and ricotta mixture into the pie crust. Sprinkle the sautéed vegetables on top, distributing as evenly as possible. Optional: top with a shredded cheese, like parmesan or sharp cheddar.
  • Bake at 350°F 25-35 minutes until middle is set and no longer liquid.
  • Remove from oven and allow to cool 10-15 minutes, to allow everything to set. Cut into slices. Serve with avocado and salsa.


  1. If you don’t like any of the vegetables, feel free to swap them out. Use the same measurements. Try substituting:
    • Roasted, diced sweet potato
    • Zuchinni
    • Cauliflower
    • Asparagus
    • Mushrooms
  2. Adjust spices to your taste. Or, try your favorite store-bought spice mix. If using your own spice mix, eliminate spice mix in recipe and use 1½ tablespoons of your desired spice mix. 
  3. For a spicy kick, add in a diced jalapeño to the pan when sautéing the garlic and onions.
  4. You can use frozen vegetables for the whole dish!
  5. To make DAIRY FREE: Use a vegan ricotta cheese recipe, like this one from It Doesn’t Taste Like Chicken
Keyword hearty vegetable quiche, quiche, vegetarian breakfast, vegetarian dinner, vegetarian quiche, vegetarian recipe

Made this quiche? Let me know in the comments below!