Savory crepes have roots in French cuisine but have been embraced in American home cooking as a versatile, gluten‑free breakfast or brunch option. The adaptation using rice and chickpea flours reflects the growing demand for allergen‑friendly versions of classic dishes.

Traditional French crêpes are made with wheat flour and are often sweet. Chef Nathan Lyon’s version swaps wheat for white rice and chickpea flours, adds lemon zest and thyme, and is intended for savory applications, making it suitable for gluten‑free diets.

In France, savory crêpes (crêpes salées) are commonly filled with ham, cheese, and eggs – the classic "galette complète". While Chef Nathan Lyon’s recipe is gluten‑free, it can be served similarly with ham, cheese, or vegetables.

Savory crepes are popular at weekend brunches, holiday brunch buffets, and casual family breakfasts. Their quick preparation and ability to be filled with a variety of ingredients make them a crowd‑pleaser for gatherings.

The recipe combines two naturally gluten‑free flours—rice and chickpea—to achieve a tender yet pliable texture, and the addition of lemon zest and thyme gives a bright, herbaceous flavor that sets it apart from plain gluten‑free pancakes.

Common errors include skipping the 30‑minute batter rest, using too high heat which burns the crepe before it sets, and flipping too early before bubbles appear. Following the rest and temperature guidelines prevents grainy texture and tearing.

A 1/4‑cup portion creates a thin, 7‑inch crepe that cooks quickly and stays pliable. Using more batter would make the crepe thicker, harder to flip, and could result in a dense texture.

Yes, the batter can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a gentle stir before cooking. If it thickens, add a splash of water to loosen.

The crepe should have light golden spots on the bottom, a set surface with small bubbles, and be flexible enough to fold without cracking. The edges will lift slightly from the pan when ready to flip.

The YouTube channel Chef Nathan Lyon focuses on approachable, health‑conscious cooking with an emphasis on gluten‑free, high‑protein, and quick‑prep meals for busy home cooks.

Chef Nathan Lyon prioritizes simple ingredient lists, minimal equipment, and techniques that mimic traditional textures (like crepes) using alternative flours, whereas many other channels rely on pre‑made mixes or more complex processes.

Chef Nathan Lyon is known for gluten‑free pancake stacks, almond‑flour banana bread, cauliflower rice bowls, and high‑protein smoothie bowls, all featuring straightforward steps and everyday pantry ingredients.