Gluten Free Crepes Recipe
Are you craving delicious crepes but avoiding gluten? This Gluten Free Crepes Recipe is perfect for you!
Equipment
- Medium mixing bowl
- Whisk or electric mixer
- Non-stick skillet (8-inch works best)
- Measuring cups and spoons
- Ladle or small cup
- Spatula (thin and flexible)
- Paper towels
Ingredients
- 1 cup gluten-free flour blend
- 2 large eggs
- 1½ cups milk any kind
- 2 tablespoons melted butter
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Butter or oil for cooking
Instructions
- Add flour and salt to your bowl.
- Whisk them together well.
- Crack eggs into the mixture.
- Pour in the milk slowly.
- Add melted butter, sugar, and vanilla.
- Whisk everything until completely smooth.
- The batter should be thin and runny.
- Let it rest for 5 minutes.
- Place your skillet on medium heat.
- Let it warm up for 2 minutes.
- Add a tiny bit of butter.
- Swirl it around the pan.
- The pan should be hot but not smoking.
- Pour ¼ cup batter into the pan.
- Immediately tilt and rotate the pan.
- Spread the batter into a thin circle.
- Work quickly for even coverage.
- Cook for about 1-2 minutes.
- Watch for bubbles on the surface.
- The edges will start looking dry.
- The bottom should turn light golden.
- Use your spatula to loosen the edges.
- Gently flip the crepe over.
- Cook the second side for 30 seconds.
- It should have light brown spots.
- Transfer crepe to a plate.
- Repeat with remaining batter.
- Stack them as you go.
- Serve warm with your favorite toppings!
Notes
- Use a good gluten-free flour blend.
- I recommend one with xanthan gum included.
- Let your batter rest before cooking.
- This helps prevent tearing when flipping.
- Keep your pan at medium heat consistently.
- Too hot burns them quickly.
- Too cool makes them rubbery.
- Grease your pan lightly between each crepe.
- Use just a tiny amount.
- The first crepe is often a test.
- Don't worry if it's not perfect!
- Thin batter makes better crepes than thick.
- Add milk if yours seems too thick.