Gluten Free Crepes
Hi Bakers,
We were pancake people. We almost never had crepes growing up. Ok, sometimes waffles, but crepes? Those were fancy and way too much trouble for the average breakfast. The only crepe I ever had as a kid was at a French restaurant. I was 8 and in order to get the tantalizing strawberry crepe, I had to eat the chicken one first…it was torture.
Crepes are not hard at all but they do require a non-stick pan and some spreading technique. They are really skinny pancakes that you can fill with anything you like or have on hand. Have some Nutella? Perfect, spread some of that on and give it a dusting of cocoa or powdered sugar. Lots of apples? Make a pie-type filling, add to the crepe, roll it up, and then top with ice cream. Have no fruit but a lemon? Ok, this is a classic crepe I’m told. Make your crepe and spread it with butter, some sugar, and a sprinkle of lemon…YUM! It seems there is no way to go wrong here. Like a tortilla, these things are made for filling and are incredibly customizable.
The hardest part of crepes isn’t difficult and in the worst-case scenario, you end up with a pancake that is still edible! I usually plan on eating the first one as a tester because it usually takes me one crepe to get it right. Are you ready to try making some? These suckers are really tasty gluten-free and the batter is indistinguishable from wheat. Enjoy-Carolyn
Gluten-Free Crepes
makes about 20 crepes
Dry
1/1/2 cups Cup4Cup gluten-free flour
4 tablespoons sugar
3/4 teaspoon salt
Wet
4 large eggs, room temp is preferred
2 1/2 cups milk
1 teaspoon vanilla
Have a flat, non-stick pan or griddle and some butter ready to go. In a medium-sized bowl, whisk together the dry ingredients and set aside. Combine wet ingredients in a large bowl until well-mixed. Add the wet ingredients to the dry and whisk together. The batter will be very thin but will get thicker after a few minutes of mixing. Scoop or spoon 1/4 cup of batter onto the middle of your buttered pan over medium/medium-high heat. Spread the batter very thinly with a crepe spreader or a spatula. It helps to work from the center out. Cook until the top is just dry and the bottom is browned. Carefully loosen the edges of the crepe and turn it over gently. Cook about 40 seconds a side. You can cook all the crepes at once and stack them together on a plate until the cooking is complete. Fill them with your favorite ingredients and enjoy! Crepes can be cooled on a rack and then stacked in an airtight container for a few days in the fridge* until ready to use.
Some filling/topping ideas
- any soft, fresh, sliced fruit add syrup or sweetened lemon juice to the fruit
- 1 teaspoon of cocoa powder added to 2 tablespoons of honey. Heat for about 10 seconds and then drizzle over the crepe with fruit
- Nutella spread into the middle with some whipped cream topping. Add mini chips or chocolate shavings as garnish
- butter and granulated sugar rolled inside is one of my favorite versions and the most simple!
*Is reheating gluten-free crepes a time-saving hack for a quick treat? This is a big yes!! Store in the fridge for a few days covered. Here's how I heat them up, place them in a hot pan for about 20 seconds a side, and then flip them to reheat the other side.
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