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Gluten Free Crepes

Delicious and versatile gluten-free crepes perfect for any meal, prepared using a gluten-free flour blend.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.