Gluten-Free Crepes
A simple, yet delicious gluten-free crepes recipe that can be made in a hurry and delivers tasty crepes that you can't even tell are gluten-free. The hard part is deciding on the fillings and toppings!
Ingredients
- 1¼ cups Milk, of choice
- 1 cup Gluten-Free Plain (all-purpose) Flour (check it includes xanthan gum in the blend)
- 2 Eggs
- 2 tbsp Butter, melted (plus extra for the pan)
- 1 tbsp Vanilla extract
- ½ tbsp Sugar, white granulated
- ¼ tsp Salt
Instructions
- Melt 2 tbsp Butter, meltedand allow to cool slightly (so it doesn't scramble the eggs).
- In a blender or electric mixer, add 1 cup Gluten-Free Plain (all-purpose) Flour, 1¼ cups Milk, of choice 2 Eggs, 1 tbsp Vanilla extract, ½ tbsp Sugar, white granulated, ¼ tsp Salt and the melted butter and mix together until it's just smooth.
- Heat your pan to a medium heat, and ensure it is greased with the extra butter (yes, even if your pan is non-stick!).
- Add ½ cup of crepe batter into the center of the pan, and immediately swirl it around to ensure the batter has stretched thinly around the full base of the pan.
- Cook for only 1-2 minutes, and then flip and cook on the other side for maximum of 1 minute. If you leave any longer, you will likely get a very rubbery crepe - still edible, just not as good!
- Transfer each crepe to a plate, re-butter your pan (yes, each time!) and keep going until you have approximately 6 crepes.
- Fill the crepes, add toppings, fold, or roll - the options are endless!
Notes
- Unlike normal 'gluten' crepe recipes, I don't recommend letting your batter sit, or 'chill' before using. Instead, as soon as it's been blended, it's ready to use!
- Savory crepes can be made with this recipe too, however, I would recommend leaving out the vanilla extract.
- Gluten-free crepes are best served immediately, however, my kids often eat them cold hours after I have made them, and they can also be gently warmed in a microwave if you would like to 'freshen' them up and serve warm.
- If your crepes have turned out a little 'rubbery', it's likely that too much batter has been used and the crepe is too thick. Keep your crepe as thin as possible to create the best crepe texture. Do this by only using 1/4 to 1/2 cup of crepe batter per crepe - this will of course depend on the size of the fry pan/skillet that you are using.
Tried this recipe?Let us know how it was!