I love to cook. I find it to be a talent I thoroughly enjoy sharing with others. The best company is the kind I enjoy with a side of food. I have found that I do suffer from some gluten intolerance for one reason or another, so I decided to take it upon myself to learn how to cook/bake gluten free. It has been a gritty little challenge. Literally, gritty. I mean yikes, I have a huge respect for people out there who avoid the stuff.
This recipe was what I would consider my first real success for gluten free. Tender, buttery gluten free crepes that even my kids and husband enjoyed. And so simple.No coconut flour, xanthan gum, rice flour, etc. Just a simple cup full of gluten free flour and you are on your way.
Gluten Free Crepes
- 1 1/4 cups milk we used Lactaid
- 2 large eggs
- 2 tablespoons melted butter or light olive oil if you cannot have milk products
- 1 cup all-purpose gluten-free flour mix we used Bob’s Red Mill from Costco
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon vanilla Do not skip! Took away from the off flavor gluten-free flour can give.
- 1/8 teaspoon gluten-free baking powder
- canola oil to grease skillet
Pour milk, egg, melted butter or olive oil and vanilla into a blender pitcher or a medium mixing bowl.
Whisk the dry ingredients together and add to the blender or mixing bowl.
Blend or whisk just until combined and smooth. The batter should be the consistency of thin pancake batter.
Heat a skillet or crêpe pan over medium high heat. Brush on oil or spray skillet to prevent sticking.
Pour about 1/4 cup crepe batter into the skillet. Immediately swirl the skillet until you have about a 6 inch in diameter circle.(This is where I found it to be slightly different than my normal crepe batter. If you swivel the pan too quickly, it is uneven and crispy edged.)
Cook the crepe for about 1 minute- the crepe should be barely moist on top. Flip the crepe and cook for 30 seconds to one minute on the other side.
Serve immediately with your favorite sweet or savory topping or store in airtight container in the refrigerator once cooled.