Gluten Free Crepes

Why Make This Recipe

Gluten Free Crepes are a delicious and versatile dish. They are perfect for breakfast, lunch, or dessert. By using a gluten-free flour blend, you can enjoy these crepes without worry. They are easy to make and can be filled or topped with your favorite ingredients, making them a great choice for everyone, including those on a gluten-free diet.

How to Make Gluten Free Crepes

Ingredients

• 1 cup Bob’s Red Mill gluten free 1 to 1 flour blend (or your preferred gluten-free blend)
• ⅛ tsp salt
• 3 eggs
• 2 cups milk
• 1 tbsp oil or melted butter
• 1 tbsp sugar (optional for sweet crepes)
• 1 tsp vanilla extract (optional for sweet crepes)

Directions

1. In a mixing bowl, combine the gluten-free flour, salt, and eggs.
2. Slowly add in the milk while whisking. Keep whisking until the mixture is smooth and free of lumps.
3. If you prefer sweet crepes, add the sugar and vanilla extract, and mix well.
4. Let the batter rest for 30 minutes or even overnight in the refrigerator for the best texture.
5. Heat a 10-inch pan or crepe pan over medium-high heat.
6. Once the pan is hot, take a ¼ measuring cup and scoop out some batter.
7. Pour the batter into the center of the pan and gently tilt the pan in a half-circle to spread the batter evenly.
8. Cook for 1-3 minutes until the top looks set and the bottom is lightly browned.
9. Carefully flip the crepe and cook for another 10-30 seconds to brown the other side.
10. Remove the crepe from the pan and repeat this process until you use all the batter.
11. Serve the crepes warm with your choice of toppings or fillings.
12. Leftover crepes can be refrigerated for up to a week or frozen for up to 3 months.

How to Serve Gluten Free Crepes

Gluten Free Crepes can be served in many ways. You can fill them with fresh fruits, whipped cream, or Nutella for dessert. For savory options, try ham, cheese, or sautéed vegetables. Roll them up or fold them, and enjoy!

How to Store Gluten Free Crepes

If you have leftover crepes, let them cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to a week. For longer storage, you can freeze them. Just layer parchment paper between each crepe and seal them in a freezer-safe bag for up to 3 months.

Tips to Make Gluten Free Crepes

• Ensure your pan is properly heated before adding the batter for the best results.
• Whisk the batter well to prevent lumps and achieve a smooth texture.
• If your crepes stick, you might need to add a little more oil or butter to the pan.
• For an extra twist, try adding a pinch of cinnamon or lemon zest to the batter.

Variation

You can make savory crepes by omitting the sugar and vanilla and adding herbs or spices to the batter. These crepes are great for savory fillings like chicken, spinach, or mushrooms.

FAQs

1. Can I use regular flour instead of gluten-free flour?
Yes, if you don’t need a gluten-free option, you can substitute regular all-purpose flour.

2. Can I make these crepes ahead of time?
Absolutely! You can make the crepes in advance, store them in the refrigerator, and reheat them before serving.

3. What can I use as a filling for gluten-free crepes?
The possibilities are endless! You can use fruits, cream cheese, chocolate spread, or even chicken and gravy for a savory option.

Gluten Free Crepes

Delicious and versatile gluten-free crepes perfect for any meal, prepared using a gluten-free flour blend.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 crepes

Course: Breakfast, Dessert, Lunch

Cuisine: Gluten-Free

Calories: 110

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup Bob's Red Mill gluten free 1 to 1 flour blend (or your preferred gluten-free blend)
• ⅛ tsp salt
• 1 tbsp sugar (optional for sweet crepes)

Wet Ingredients

• 3 pcs eggs
• 2 cups milk
• 1 tbsp oil or melted butter
• 1 tsp vanilla extract (optional for sweet crepes)

Method

 

Preparation

1. In a mixing bowl, combine the gluten-free flour, salt, and eggs.
2. Slowly add in the milk while whisking. Keep whisking until the mixture is smooth and free of lumps.
3. If you prefer sweet crepes, add the sugar and vanilla extract, and mix well.
4. Let the batter rest for 30 minutes or even overnight in the refrigerator for the best texture.

Cooking

1. Heat a 10-inch pan or crepe pan over medium-high heat.
2. Once the pan is hot, take a ¼ measuring cup and scoop out some batter.
3. Pour the batter into the center of the pan and gently tilt the pan in a half-circle to spread the batter evenly.
4. Cook for 1-3 minutes until the top looks set and the bottom is lightly browned.
5. Carefully flip the crepe and cook for another 10-30 seconds to brown the other side.
6. Remove the crepe from the pan and repeat this process until you use all the batter.

Serving

1. Serve the crepes warm with your choice of toppings or fillings.

Notes

Leftover crepes can be refrigerated for up to a week or frozen for up to 3 months. For savory options, try ham, cheese, or sautéed vegetables. Roll them up or fold them, and enjoy! To store leftover crepes, let them cool completely, place them in an airtight container, and refrigerate or freeze with parchment paper between each crepe.