Name: Gluten-Free Crepes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 1 ¼ cups all purpose gluten-free flour (see recipe notes for recommended flour); 3 tablespoons granulated sugar; ¼ teaspoon salt; 1 ⅓ – ½ cups whole or 2% milk (depends on GF flour, see recipe notes); 2 large eggs; 2 tablespoons unsalted butter (melted and cooled); oil for greasing pan

Description

Delicious and light gluten-free crepes made with all-purpose gluten-free flour.

Ingredients

Scale

1 ¼ cups all purpose gluten-free flour (see recipe notes for recommended flour)
3 tablespoons granulated sugar
¼ teaspoon salt
1 ⅓ – ½ cups whole or 2% milk (depends on GF flour, see recipe notes)
2 large eggs
2 tablespoons unsalted butter (melted and cooled)
oil for greasing pan

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Instructions

In a medium bowl whisk together the gluten-free flour, sugar, and salt.
In a separate bowl whisk together the eggs with the milk.
Add three-fourths of the milk / egg mixture to the flour and whisk until smooth. Add the remaining wet ingredients and melted butter, then whisk again until well combined.
Let the mixture sit while your crepe pan preheats. This allows time for the gluten-free starches to relax and hydrate. Heat a 10-inch nonstick skillet over medium low heat for 5 minutes.
Use a pastry brush to brush on a thin smudge of oil in the skillet. Otherwise, drizzle on a bit and wipe with a paper towel so the pan has a thin film of oil.
Whisk the batter again and then pour 1/4 cup batter into the pan. If the batter is a little thicker, use a rubber spatula to evenly cover the bottom of the pan with batter. Otherwise, tilt the pan around to make about an 8-inch circle.
Cook, without moving, until the top surface is opaque and dry, about 20-30 seconds.
Gently release the edges with a rubber spatula and flip to cook the other side until both sides are lightly browned, about 20 seconds longer.
Slide onto a wire cooling rack and repeat the oil / cooking process with the remaining batter. Makes 8-10 crepes.
To serve, place the crepe on a plate, laying flat. Top with desired fillings and roll or fold into a triangle.

Notes

Recommended gluten-free flour blends work best for this recipe.
The milk quantity may vary based on the type of gluten-free flour used.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1 crepe
Calories: 150
Sugar: 2g
Sodium: 120mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 78mg