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Gluten Free Crepes

Gluten Free Crepes

Course Breakfast, Brunch
Author Tammy Blankenship

Ingredients

  • 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

Instructions

  1. Pour milk, egg, melted butter or olive oil and vanilla into a blender pitcher or a medium mixing bowl.
  2. Whisk the dry ingredients together and add to the blender or mixing bowl.
  3. Blend or whisk just until combined and smooth. The batter should be the consistency of thin pancake batter.
  4. Heat a skillet or crêpe pan over medium high heat. Brush on oil or spray skillet to prevent sticking.
  5. 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.)
  6. 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.
  7. Serve immediately with your favorite sweet or savory topping or store in airtight container in the refrigerator once cooled.