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
Gluten Free Crepes (Sweet or Savory)
A crepe you'd proud to serve your gluten eating friends and family.
- 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)
- 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.
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.
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