Hi Bakers,
You can do it! What are my best tips for crepes? Expect to fail on the first one and use a good non-stick pan for optimal results. Crepes might seem fancy or too hard to make, but with some practice, they’re easy to prepare and taste amazing. Even if you make them too thick, you'll still get to enjoy a delicious, thin pancake.
These gluten-free Citrus Crepes are a perfect breakfast. They’re tender and have a lightly sweet flavor. Fill them with tangy lemon curd, whipped cream, and berries and you’ll have a treat so good you might need a second helping. Give them a try and brighten up your day.
Gluten-Free Citrus Crepes with Lemon Curd and Whipped Cream
Makes 10 crepes
3/4 cup Cup4Cup Multipurpose Flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
2 large eggs
1 1/3 cups milk
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon vanilla extract
lemon curd or jam
freshly whipped cream
powdered sugar
berries
Optional Orange syrup*
4 tablespoons orange juice
4 tablespoons powdered sugar
Whisk together the dry ingredients in a small bowl. Beat eggs in a medium-sized bowl. Add milk, juice, and vanilla extract, then stir to combine. Add the dry ingredients and whisk well to achieve a smooth batter. You can also use a stick blender to mix, but let the batter sit for a few minutes before using it to dissipate the bubbles. Melt a 1/2 tablespoon of butter into a 9” non-stick skillet over medium-high heat. Using a 1/4 cup measure, drop the batter into the center of the hot pan. Swirl and spread the batter into a thin circle. You can use a fancy crepe tool or a spatula to even it out. Don’t expect perfection. I usually need to make one get the hang of it and eat this funky-looking crepe myself. Turn over when the top of the crepe is mostly cooked and the bottom is browned. Cook the second side just long enough to brown in spots. Stack the crepes on a plate under a tea towel until ready to serve. You can make them all at once and fill them on a platter as a pretty display or serve buffet style with the toppings on the side. Spread the crepes with lemon curd, whipped cream, and fresh berries. Fold the crepe in half and then in half again to make a triangle shape. Drizzle with orange syrup, and then a sprinkle of powdered sugar. Fresh fruit makes a lovely garnish. Crepes can be made ahead of time and are just as tasty as the day you made them. Just give them a quick reheat on a non-stick skillet. Store in an airtight container in the refrigerator.
Orange Syrup*
Mix sugar and juice and heat (about 30 seconds) in the microwave until the mixture boils. Use immediately.
