Homemade Gluten Free Crepes

Two plates each with a gluten free crepe filled with whipped cream, drizzled with Strawberry Sauce and garnished with fresh strawberries.

Master crepe making on your first try! Then you can make sweet or savoury crepes with endless options for fillings. Have fun stuffing, folding, stacking them then you'll be ready to make a gorgeous layered crepe cake.

Course Breakfast, Dessert

Cuisine French

Keyword gluten free crepes

Cook Time 20

Servings crepes

Calories 114kcal

Author Cinde Little

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 9-inch non-stick pan over medium-high heat until hot. Take the time to determine the exact setting on your stove to fully cook the crepe without over browning.
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 a small amount of oil as needed. Use a folded paper towel to wipe away excess oil and any flecks of crepe left behind. Do this after each crepe is cooked.
Continue cooking until all the batter is used.

Notes

*EGFG gluten free 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 or sprinkle with icing sugar.
Spread with Nutella and top with sliced banana or strawberries. Roll or fold.

Nutrition