Though I already have a Gluten Free Crepes Recipe, it is flourless and high protein. Today, after a Facebook fan requested a gluten free crepe recipe, I began to crave them myself. I wanted a traditional flour crepe; therefore, I used my gluten free all-purpose flour blend recipe. Though I suggest using a blender to make crepes, they can be made by whisking by hand. The use of a blender provides a smooth batter, so they will turn out perfectly.
In case you have never made crepes, I provide the instructions on how to swirl them in the pan, for a perfect crepe. Just note that sometimes your first crepe doesn’t turn out perfectly, just as in making pancakes. It allows you to adjust the temperature of the pan. Perhaps the first one will provide you a little snack to keep you satisfied until the others are done. Enjoy!
In case you have never made crepes before, I provide the instructions on how to swirl them in the pan, for a per
A crepe you'd proud to serve your gluten eating friends and family.
Ingredients:
- 2 large eggs
- 1 1/2 cups non-fat milk (or 3/4 cup whole + 1/2 cup water) (or try GF rice milk for dairy-free) + 1 Tablespoon, divided
- 1 cup Carla's Gluten-Free All-Purpose Flour Blend Recipe
- 3 Tablespoons melted butter (or dairy-free buttery spread or margarine), slightly cooled, for coating pan
- 1 Tablespoon sugar (or 2 Tablespoons powdered sugar) (or sugar-free substitute such as xylitol) (optional for savory crepes)
- 3/4 teaspoon vanilla (optional for dessert crepes)
- 1/4 teaspoon fine sea salt (optional for sweet crepes)
Instructions:
- Add all ingredients to a blender except for 1 tablespoon milk; pulsate until smooth and all flour is combined; refrigerate until all bubbles have popped, about 1 hour and 15 minutes, up to 2 days. Once you're ready to make the crepes, stir in the additional 1 tablespoon milk.
- Coat a non-stick, 9-inch skillet with butter on medium heat.
- Pour 1/4 cup of batter in the center of the pan; immediately remove from heat and swirl the batter around to touch all sides of the pan; increase heat to medium-high and cook until one side is no longer runny on top (perhaps 10 seconds longer, to brown).
- Shake the pan in order to push the crepe towards one side of the pan; using a wide spatula, flip over.
- Brown for about 30 seconds, or less.
- Reduce heat to medium and continue making additional crepes as directed above.
- Either fill the entire length of the center with your favorite filling and fold in thirds; or fold in quarters and top with your desired topping.
Tips
When melting the butter, it best to melt about 4/5 of the butter. Then stir the rest until all is melted. This provides a cooler butter, preventing the raw eggs from cooking.
To thaw frozen crepes, defrost on a cooling rack. Then peel apart. Another option is freeze them between sheets of parchment paper.
Thank you for the recipe, if I don’t have time to make the your gluten free flour blend, will it work just as fine with a gluten free flour blend mix from the grocery store (ie Robin Hood Gluten free flour)
Thanks,
Rosangela
Hi Rosangela,
Using a different flour may result in a different texture. All gluten-free flour blends are different. The difference in the flour and starch ratios is what makes the difference. However, how much gum they add is another huge difference. If you’re going to use another gluten-free all-purpose flour blend, at least try one that contains rice flour. I am not familiar with Robin Hood flour, but I see on Google that they have a new formula that contains gum. That is a must! I don’t see where they list ingredients. So, I can’t help you there. Good luck!
Carla
I’ve been craving crepes every time I see the figs I put in the freezer last summer! Those would be fantastic just warmed up for filling!
I’m allergic to eggs. recipes that have eggs, will an egg replacer work?
Hi Susan,
Egg replacer usually works in any recipe not containing more than 2 eggs. When used it sometimes will result in a different texture.
Hope this helps!
Carla