Crepes on a Shoestring

By awright0511

Gluten-free crêpes, made sweet or savory
1. If using one of the bean flour mixes, like Bob’s Red Mill all-purpose gluten-free flour, you will need to tinker with the flour volume a bit to reach the desired consistency.
2. For chocolate crêpes, add one tablespoon sugar plus 3 or 4 tablespoons cocoa powder to the batter, and additional milk to reach the desired consistency.

Ingredients

• 1 cup all-purpose gluten-free flour (I use Better Batter)
• 1/4 teaspoon xanthan gum (omit if using Better Batter)
• 1/8 teaspoon kosher salt
• 2 extra-large eggs, lightly beaten and at room temperature
• 2 tablespoons butter, melted and cooled
• 1 1/2 cups milk (low-fat is fine, nonfat is not; non-dairy is fine) at room temperature, plus more

Preparation

Step 1

In a large bowl, place the flour, xanthan gum and salt and mix to combine. Add the eggs and butter, blending well after each ingredient.
In a slow and steady stream, add 1 1/2 cups milk while whisking to combine. Continue to whisk the mixture until the batter is smooth. The batter should be thin and not very elastic, as well as pourable. Add more milk if necessary to reach the right consistency.
Place a 12 inch nonstick skillet over medium-high heat, and ladle 1/4 cup of batter into the pan, swirling to spread the batter evenly and thinly. Allow the batter to cook until set but not crispy (about 1 to 2 minutes), and flip with a wide spatula. Allow the other side to cook for about another 30 seconds.
Remove the pancake from the pan and cover with a moistened tea towel. Repeat with the remaining pancakes and stack them, covered.
Fill each pancake with your desired filling, fold into thirds as tightly as you can, and enjoy. As long as the pancakes are still rather warm when you fill them, they should hold shut even if you don’t add cheese or cream as a filling.