Crepes GF

*For gluten free flour blend, use the blend that contains sweet rice flour and tapioca starch as main ingredients. I successfully used King Arthur multi-purpose flour. You can buy it at King Arthur online store, or cheaper at Walmart.
Photo by Mary Ellen G.
Adapted from juliasalbum.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from juliasalbum.com

Ingredients

  • Option 1. Make crepes using gluten-free and gum-free waffle and pancake mix

  • 1

    cup cold water

  • 2

    eggs

  • 2

    tablespoons butter, melted

  • 3

    tablespoons sugar

  • 1

    and 1/2 cup gluten-free and gum-free pancake mix (see note below)

  • Option 2. Make crepes using your favorite gluten-free and gum-free flour blend:

  • 1

    cup and 2 tablespoons cold water

  • 2

    eggs

  • 2

    tablespoons butter, melted

  • 3

    tablespoons sugar

  • 1

    and 1/2 cup gluten-free, gum-free multi-purpose flour (King Arthur brand) (see note below)

  • 1/2

    teaspoon gluten free baking powder (or mix baking soda and cream of tartar in equal parts)

  • 1/2

    teaspoon vanilla extract

Directions

Instructions Mix all crepe ingredients in a large bowl and whisk the mixture until lumps dissolve. Let the mixture sit for about 15 minutes at room temperature. It will thicken after 15 minutes. Heat frying pan until very hot (on high heat on stove top), spray it with oil spray (or add melted butter) and, using a soup ladle or 1/4 measuring cup, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladle-ful, or less. It also depends on the diameter of your skillet. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don’t coat it too thickly. Let this thin layer of crepe batter cook for 1,2 or 3 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first time as the pan heats up even more), then flip the crepe to the other side and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side. To flip the crepe, pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it’s time to flip the crepe? When you pour the batter, it will be wet in the frying pan but gradually bubbles will be forming and batter will start to dry. When it’s all bubbles and no liquid batter – it’s time to flip! You can see it on my photos below. There is no need to spray your pan with cooking spray or grease it with butter each time - only do it once, for the first crepe. If you're using a good stainless steel pan (I use All-Clad) or non-stick pan - spraying the pan once before the first crepe is enough. Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up. When you cook crepes, your frying pan is always on high heat. This will minimize sticking. As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack. Sometimes I like to brush each crepe with softened butter and then top it with the next one (but it's not necessary). Deliciousness! Notes *For waffle and pancake mix, use the one that contains sweet rice flour and tapioca flour as main ingredients. I successfully used Full Circle gluten free waffle & pancake mix. *Do not use flour blends that have bean flours. Storage tips: Crepes keep refrigerated for a week. After being refrigerated, they would usually stick together - which is easily fixed by microwaving them quickly. You can also freeze crepes - make sure to wrap them air-tight.

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