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Gluten Free Crepes

Delicate and versatile gluten-free crepes that can be filled with a variety of sweet or savory fillings, perfect for any meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 crepes
Course: Breakfast, Brunch, Snack
Cuisine: French
Calories: 120
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 1 cup Bob's Red Mill gluten free 1 to 1 flour blend (or your preferred gluten free blend)
  • ⅛ tsp salt
  • 3 pieces eggs Use room temperature for better consistency.
  • 2 cups milk You can use dairy-free milk for a vegan option.
  • 1 tbsp oil or melted butter Helps prevent sticking.
  • 1 tbsp sugar Add only if you want a sweet flavor.
  • 1 tsp vanilla extract Can substitute with almond extract for a different flavor.

Method
 

Preparation
  1. Combine the gluten free flour, salt, and eggs in a mixing bowl.
  2. Slowly add in the milk while whisking to ensure no lumps form.
  3. If you're feeling sweet, add the sugar and vanilla, then mix in.
  4. Let the batter rest for 30 minutes (or overnight if you can wait).
Cooking
  1. Heat a 10" pan or crepe pan over a medium-high burner.
  2. Once the pan is hot, scoop out a ¼ cup of batter and pour it into the center.
  3. Tilt the pan in a half circle to spread out the batter.
  4. Cook for 1-3 minutes, until the top is set and the bottom is golden brown.
  5. Carefully flip the crepe and cook for another 10-30 seconds until browned on the other side.
  6. Remove the crepe from the pan and repeat until all the batter is used.
Serving
  1. Serve warm with your choice of toppings and fillings.
  2. Any leftovers can be refrigerated for up to a week or frozen for up to 3 months.

Notes

For best results, use room temperature ingredients and ensure your pan is sufficiently heated. Leftovers can be filled with peanut butter and banana for a quick snack.