Gluten Free Crepes
It doesn't take long to master crepe making so you can make sweet or savoury crepes with endless options for fillings. For special occasions you must make a gorgeous layered crepe cake!
Print
Pin
Ingredients
- 1½ cups milk (2% or whole milk)
- 2 eggs
- 2 tablespoon melted butter
- 1¼ cups EGFG gluten free flour blend*
- 2 tablespoon sugar (or 2 teaspoon for less sweet crepes)
- ¼ teaspoon salt
- vegetable oil for cooking
Instructions
- Whisk together milk and eggs. Add melted butter, stir and set aside.
- In a large bowl mix flour, sugar and salt.
- Add egg mixture to the flour and whisk until evenly mixed.
- Heat 10-inch non-stick pan(s) over medium-high heat.
- Pour about ¼ cup batter into the hot pan. Immediately tilt and swirl the pan so the batter coats the entire surface. Cook until lightly browned, about 1 minute.
- Flip crepe, cook for another 1½-2 minutes. Transfer to a plate.
- Put pan back on heat, add more oil if needed. Use a folded paper towel to wipe away excess oil and any flecks of crepe left behind.
- Continue cooking until all the batter is used.
Notes
*My EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups.
SERVING SUGGESTIONS:
- Fill with whipped cream and strawberries. Roll up and serve for dessert.
- Sprinkle with sugar or maple syrup. Fold and serve.
- Spread with jam and roll or fold. Top with whipped cream if desired.
- Spread with Nutella and top with banana slices. Fold and serve.