Ingredients for Gluten Free Crepes
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How to Make Gluten Free Crepes
- In a large bowl, whisk together 2 large eggs until light and frothy.
- Add 1 tablespoon of melted unsalted butter and 1 cup of milk (dairy or non-dairy) to the whisked eggs. Whisk until well combined.
- In a separate bowl, whisk together 1 cup gluten-free flour blend (ensure it's a blend designed for pancakes or crepes), 1 tablespoon sugar, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, whisking constantly until just combined. A few small lumps are okay; don't overmix.
- Heat a lightly oiled 8-inch nonstick skillet or crepe pan over medium heat. You should be able to comfortably hold your hand about an inch above the pan for a few seconds.
- Add ½ teaspoon of oil (vegetable or butter) to the hot skillet. Swirl to coat evenly.
- Pour ¼ cup of batter onto the hot skillet, quickly tilting the pan to spread the batter into a thin, even circle.
- Cook for 1-2 minutes, or until the edges begin to look dry and golden brown.
- Using a thin spatula, gently flip the crepe and cook for another 30-60 seconds, or until lightly golden brown on the other side. Don't overcook!
- Remove the crepe from the pan and stack on a plate. Repeat with the remaining batter. Makes approximately 6-8 crepes.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
14g
Fat
11g
Carbs
5g
