Why make this recipe
Gluten Free Crepes are a delicious and versatile option for anyone avoiding gluten. They are soft, thin pancakes that can be filled with sweet or savory ingredients, making them perfect for breakfast, lunch, dinner, or dessert. Plus, this recipe is easy to make and doesn’t require any fancy techniques. Enjoy them fresh, or store them for meals later in the week!
How to make Gluten Free Crepes
Ingredients
- 1 cup Bob’s Red Mill gluten free 1 to 1 flour blend (or your preferred gluten free blend)
- ⅛ tsp salt
- 3 eggs
- 2 cups milk
- 1 tbsp oil or melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
Directions
- In a mixing bowl, combine the gluten free flour, salt, and eggs.
- Slowly add in the milk while whisking to remove any lumps. Make sure all the milk is mixed in well.
- If you’re making sweet crepes, add in the sugar and vanilla extract and stir to combine.
- Let the batter rest for 30 minutes or overnight in the fridge.
- Heat a 10-inch pan or crepe pan over medium-high heat.
- Once hot, take a ¼ measuring cup and scoop out some batter. Pour it into the center of the pan.
- Tilt the pan in a half-circle motion to spread out the batter.
- Cook for 1-3 minutes until the top is set and the bottom is browned.
- Carefully flip the crepe and cook for another 10-30 seconds to brown the other side.
- Remove the crepe from the pan and repeat the process until all batter is used.
- Serve warm with your choice of toppings and fillings. Any leftovers can be refrigerated for up to a week or frozen for up to 3 months.
How to serve Gluten Free Crepes
You can serve these crepes with a variety of toppings. For a sweet option, try fresh fruit, whipped cream, or Nutella. For savory, consider ham and cheese, sautéed vegetables, or even eggs. The possible combinations are endless, so feel free to get creative!
How to store Gluten Free Crepes
To store leftover crepes, let them cool completely. Then, stack them with parchment paper between each crepe to prevent sticking. Place them in a sealed container in the refrigerator for up to a week or in the freezer for up to 3 months. To reheat, warm them in a pan or microwave until heated through.
Tips to make Gluten Free Crepes
- Letting the batter rest helps improve the texture, so don’t skip this step.
- Use a non-stick pan or lightly grease your pan to prevent the crepes from sticking.
- Adjust the thickness of the crepes by adding more or less milk to the batter. Thinner crepes will be more delicate, while thicker crepes will be sturdier.
Variation
You can easily modify this recipe. For a chocolate version, add cocoa powder to the batter. For a savory option, omit the sugar and vanilla and add herbs or spices to suit your taste.
FAQs
1. Can I use other gluten-free flours?
Yes, you can use another gluten-free flour blend, but make sure it is a 1-to-1 blend for best results.
2. Can I make these crepes ahead of time?
Absolutely! You can make these crepes ahead of time and store them in the fridge or freezer. Simply reheat them when ready to serve.
3. Is there a dairy-free option for this recipe?
Yes! You can substitute the milk with a dairy-free alternative, such as almond milk, coconut milk, or soy milk, to make these crepes dairy-free.
Gluten Free Crepes
Ingredients
Method
- In a mixing bowl, combine the gluten-free flour, salt, and eggs.
- Slowly add in the milk while whisking to remove any lumps. Make sure all the milk is mixed in well.
- If you’re making sweet crepes, add in the sugar and vanilla extract and stir to combine.
- Let the batter rest for 30 minutes or overnight in the fridge.
- Heat a 10-inch pan or crepe pan over medium-high heat.
- Once hot, take a ¼ measuring cup and scoop out some batter into the center of the pan.
- Tilt the pan in a half-circle motion to spread out the batter.
- Cook for 1-3 minutes until the top is set and the bottom is browned.
- Carefully flip the crepe and cook for another 10-30 seconds to brown the other side.
- Remove the crepe from the pan and repeat the process until all batter is used.