Easy Gluten-free Crepes
These gluten-free crepes are easy to make and enjoyed all day from morning till night, sweet to savory.
Ingredients
- 1 ½ Cups 1:1 Gluten-free Flour
- 4 Tablespoons Melted Butter Ghee, or dairy-free alternative for dairy-free.
- 1 ½ Cups Milk Sub a dairy-free milk for dairy-free.
- 3 Large Eggs
- 1 Teaspoon Vanilla
- ¼ Teaspoon Salt
- 1 Tablespoon Sugar Omit for savory crepes.
Instructions
- Combine all of the ingredients into a blender and blend. The mixture will look runny, but I promise it comes together when you cook it.1 ½ Cups 1:1 Gluten-free Flour, 4 Tablespoons Melted Butter, 1 ½ Cups Milk, 3 Large Eggs, 1 Teaspoon Vanilla, ¼ Teaspoon Salt, 1 Tablespoon Sugar
- Warm a skillet over medium-low heat, adding a little bit of butter or ghee to help keep the crepes from sticking.
- Pour about a ¼ cup of the crepe batter into the skillet and swirl it around to spread the batter evenly in the pan.
- Let the crepe cook for about a minute, or until the bottom of the crepe starts to get golden in color.
- Take a spatula and carefully flip the crepe and continue to cook on the other side for around 45 seconds to a minute longer.
- Remove the crepe from the pan and let it cool.
- You can roll, fold, stack or fill the crepes however you want.
Notes
Tips and tricks.
- Measure the gluten-free flour carefully. - Always fluff gluten-free flour before measuring. While I would normally tell you to measure by weight, this recipe is a little more forgiving so you can get away with spooning the fluffed flour into a measuring cup. Just be sure NOT to scoop the flour with the measuring cup directly, and don't pack it in.
- Your batter should be thin. - This gluten-free crepe recipe batter should be about the consistency of half and half. Not as thin as milk or as thick as cream, and definitely not as thick as traditional pancake batter. If your batter is not thin enough, (most likely due to a gluten-free flour measurement), add a tablespoon of water to the batter and blend again.
- If you know you plan on making savory crepes, you can omit the sugar and vanilla.
- Rest the batter. - Resting the batter in the fridge for about an hour, up to overnight, before making your crepes; it can help them from tearing as much when you go to cook them.
- Keep the heat at medium-low. - Crepes do not need high heat to cook. Even at medium-low heat, they still don't take long to cook at all, and it will help keep your crepes from burning.
- Keep the skillet greased. - Crepes can stick a little, especially if you don't use a nonstick type of skillet. I like to rub some butter or bacon grease over the pan between every few crepes to keep them from sticking.
- Keeping crepes warm. - If you are making crepes for a crowd, you might notice they do cool off very quickly because they are very thin. The trick to keeping them warm is easy. Place the finished crepes on a baking sheet in a preheated 200-degree oven until you are ready to eat
Nutrition
Calories: 187kcalCarbohydrates: 20gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 90mgSodium: 162mgPotassium: 97mgFiber: 2gSugar: 5gVitamin A: 350IUCalcium: 84mgIron: 1mg
Tried this recipe?Let us know how it was!