Eggless Sorghum Crepes with Stir-fried Banana Blossom

Crispy, coconut-y, eggless crepes stuffed with stir fried banana blossom and five spice tomato chutney.  I confess, I like crepes for breakfast with sweetened whipped cream/ yogurt and berries. But there is nothing like a delicious crepe with a savory filling for lunch.


Eggless sorghum crepe with a filling of banan blossomepe with filling of your choice


Crepes are popular not only in France but elsewhere in the world where they go by other names and adaptations. India has dosas and cheelas,  Russia has blini and Italy has crespelle.  Generally, French crepe batter is made from all-purpose flour, eggs, milk, and butter, but I took the liberty to skip all of them and used whole grain gluten free flour and coconut milk instead. This is  the perfect egg free, gluten free, dairy free, soy and corn free recipe for a savory and sweet filling.


Stuffed eggless sorghum crepes


So… meet eggless sorghum crepes. As you probably know,  I prefer to use sorghum flour in many of my recipes. It is  higher in fiber, complex carbohydrates and protein than more commonly used brown and white rice flours.  Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. Sorghum  kernels vary in color from white to yellow to deep red to brown and so is the flour milled from them (as you can see in my pictures). Unlike other gluten free flours, sorghum flour stores well under normal temperatures and does not need to be refrigerated.


Eggless sorghum crepes


It’s a little tricky to make gluten free crepes without egg. The batter is runny and it takes some practice to pan tilt and swirl to spread the batter. If you have difficulty swirling you can pour the batter from outside to inside in circular motion. Fill the large paps with some batter if there are any. It won’t be perfect and that’s okay. And also, they are a bit more tender, so you need to use a gentle touch when flipping. Wait until the edges appear almost crisp before flipping. It’ll feel like you’re cooking too long, but the underside really won’t be overly browned at that point. The longer you can cook the first side, the easier they are to flip. They will tear easily if they are not cooked through.  As you cook them, be sure to re-stir the batter every time you reach into the bowl for more.

These crepes kinda remind me of dosa which most of you are familiar and is the best loved savory crepe all over the globe, but at the same time they’re different, because there is absolutely NO grinding and fermenting. You can fill crepes however you like, I made five spice tomato chutney and banana blossom (posted earlier) for our Saturday lunch. Check here and here.

These crepes can be made ahead and they store admirably well at room temperature for 1-2 days or in refrigerator for a few days. Stack cooled crepes between pieces of parchment paper and wrap them in foil or plastic wrap. Reheat on a griddle for crispier texture or in microwave for softer.


Sorghum, sweet rice flour, coocnut milk


Darker sorghum crepes


If you have never tired sorghum flour before I’d suggest you try it in crepes. They are so good alone and unfilled, for snack with their sweet hint of coconut and crispy texture.

Here are a few more recipes for sorghum inspiration:

Sprouted mung bean pancakes

Fruit flan

Lavash pinwheels

Skinny panini


banana blossom stuffed sorghum crepe



Eggless Sorghum Crepes with Stir-fried Banana Blossom

Yield: 6 crepes

Crispy, coconut-y, egg less sorghum crepes for a savory and sweet filling.


  • 60 gm (1/2 cup) sorghum flour
  • 34 g (1/4 cup) white rice flour or sweet rice flour
  • 1/4 tsp salt
  • 180 ml (+/-) coconut milk (depends on thickness)
  • 180 ml (+/-) water
  • 2 tsp melted coconut oil plus more for frying
  • To serve
  • Stir fried banana blossom or any of your favorite filling
  • Five spice tomato chutney


  1. In a bowl, add the sorghum, rice flour and salt. Mix well.
  2. Add coconut milk, oil and water to make a thin flowing batter. Whisk nicely until lumps dissolve.
  3. Heat a non-stick pan on medium heat.
  4. Brush with a little bit of the melted coconut oil.
  5. Stir the crepe batter and using the ladle pour 1/3 cup of it into the pan and swirl to spread evenly or pour batter in circular motion from outside to inside and filling big gaps if any.
  6. Cook for a 1-2 minutes, then flip over gently to cook the other side.
  7. Continue with the rest of the batter to produce 6 crepes. Before cooking each crepe, lightly stir the batter.
  8. To assemble, spread five spice tomato chutney in the middle, top with spinach leaves and stir-fried banana blossom.
  9. Unfilled crepes can be stacked between sheets of parchment paper and refrigerated for few days.

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  • comment-avatar
    Monica June 21, 2016 (7:18 am)

    You got me wanting to experiment with sorghum flour, that’s for sure! I am a fan of any kind of crepe and these sound wonderful. I think we always tend to think of or favor sweet crepes but savory ones are so good and a light one like this makes a great meal in the summer. I am really impressed you can make it without eggs.

  • comment-avatar
    Angie@Angie's Recipes June 21, 2016 (10:22 am)

    I love crepes though I have never had one made with sorghum. This recipe is for sure a keeper.

  • comment-avatar
    Juliana June 21, 2016 (1:09 pm)

    I have never tried sorghum flour…but I am loving the way they these crepes look…especially with savory filling…thanks for the recipe Balvinder.
    Have a wonderful week 🙂

  • comment-avatar
    Alida @My Little Italian Kitchen June 21, 2016 (1:56 pm)

    Sorghum is new to me. I love crepes and yours look really good! A nice healthy dish.

  • comment-avatar
    Sharvari (Mumbai to Melbourne) June 21, 2016 (7:54 pm)

    I love Sorgum flour….make bhakris with it….or adai …but i have not made crepes….lovely colour….Lipsmacking recipe…and so easy too love it ….

  • comment-avatar
    Katerina June 21, 2016 (11:27 pm)

    What a delicious treat! I love the substitutions you made to appeal to people with special eating needs!

  • comment-avatar
    Ami@NaiveCookCooks June 22, 2016 (12:03 am)

    These look delicious!! I am really lusting after that stir fried banana filling! So much flavor!!

  • comment-avatar
    Shubha June 22, 2016 (5:48 am)

    The crepes look just like Neer Dosa with rice replaced by sorghum.. will try this one for sure:)

    • comment-avatar
      Balvinder June 22, 2016 (8:42 am)

      These crepes does resemble with dosas to some degree, that is why I also mentioned in my blog post.

  • comment-avatar
    Kathy @ Beyond the Chicken Coop June 23, 2016 (4:39 am)

    I always think crepes are so elegant. This looks like a great recipe to try! Great job on making these without eggs!

  • comment-avatar
    Adina June 24, 2016 (1:11 pm)

    They look so pretty with those little holes, like lace. I’ve never seen sorghum flour around here, I will have to look for it! Although as I don’t have a gluten intolerance, I could probably use spelt.

  • comment-avatar
    Treat and Trick June 25, 2016 (6:35 pm)

    These look awesome! You made it perfectly…

  • comment-avatar
    Blackswan June 26, 2016 (11:53 pm)

    Oh wow, these crepes are beautifully made, my dear! xoxo

  • comment-avatar
    Rahul June 29, 2016 (10:10 am)

    Absolutely beautiful! These look like the perfect way to start the day.

  • comment-avatar
    Shumaila | The Novice Housewife July 6, 2016 (8:09 pm)

    Pinning this recipe Balvinder. Would love to try it out! It looks so good!

  • comment-avatar
    ZazaCook July 14, 2016 (9:35 am)

    Wow, I am hungry now! Your crepes are fantastic and simply irresistible!

  • Goodbye 2016 – Simple Gluten Free Kitchen December 20, 2016 (6:02 am)

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  • comment-avatar
    Sharon Mielke April 7, 2017 (6:41 am)

    Wow, Balvinder, just stumbled across your site while looking for a gluten-free flour recipe for making paranthas. Had to go gluten-free 2 years ago, and spent an entire year researching, testing gluten-free flours, because commercial mixtures are quite expensive. Wish I had found your site then! I want to tell all gluten free people to hang in there- there are more gluten free grain options out there than just wheat. I love teff,it makes great, healthy, flatbread, dosa , crepes! I want to try all Balvinder’s recipes!

    • comment-avatar
      Balvinder April 7, 2017 (8:26 am)

      OOh, so glad you found me! I have gluten free flour roti and paratha recipes on my blog. I prefer to make my own flour mixes than using the commercial ones. That way I know what grains I am eating. I sometimes feel there are so many gluten free grain options that even I am not aware of all. My fridge is half filled with my gluten free flours. My family love eating what I make for them even though they are not gluten free. I mostly make dosa like crepes with millet, sorghum, gram (lentil) and rice flour.I also have teff flour in the fridge but haven’t done anything with it so far.
      Thanks so much for taking a moment to comment!
      If you give a try to any of my recipe, be sure to let me know! Leave a comment, Pin it, or take a picture and tag +Balvinder Ubi on Google+.

  • comment-avatar
    Eva Taylor April 19, 2017 (2:26 pm)

    I love the look of this recipe, it reminds me of a Moroccan Pancake or an English muffin, is the texture similar? I saw that you had commented on my blog, thank you. I referenced several gluten free recipes that I make often, I hope you have a chance to look at them.