Gluten Free Crepes
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I think I could eat crepes all day if I let myself. Â (It’s a good thing I don’t.) Â But it sure would be easy to. Â Have you ever had crepes filled with Nutella and and spread with some whipped cream? Â Or simply filled with strawberry jam and sprinkled with powdered sugar? Â It’s really hard to stop eating one after the other…after the other.
No one in our family has issues with gluten intolerance but I frequently cook and bake with gluten free grains and ingredients to give our systems an occasional break from gluten. Â Gluten free crepes is one of my latest experiments. Â And I have to say, though nothing GF is just like the real thing, these come pretty darn close. Â And I’m willing to bet that anyone who ate these wouldn’t be able to guess they’re GF. Â They have a great flavor and texture.
Crepes are super versatile – they can be stuffed with any kind of filling you can conjure up. Â In fact, we went to a restaurant in Tacoma, Savor Creperie, that features all kinds of imaginative crepes on their menu. Â These crepes can be used for both sweet and savory fillings, simply omit the tablespoon of sugar if you’re making the latter.
Ready to make some gluten free crepes?
Let’s get started!
Combine the dry ingredients in a bowl.
Add the wet ingredients to it and whisk until combined and fairly smooth.
Add a little more milk if it’s too thick (you can test one crepe to determine if you want to add more milk to make a thinner crepe). Let sit for at least 15 minutes.
Heat a 10-inch skillet or crepe pan over medium heat and spray lightly with a bit of oil. Pour 1/3 cup of the batter into the pan and tip the pan in a circular motion to spread out the batter. Â Cook for 1-2 minutes until golden brown, then flip over and cook another 1-2 minutes. Repeat with remaining crepes, stacking them on top of each other on a plate.
Serve immediately with your choice of filling.
Enjoy!
Best Gluten Free Crepes
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup white rice flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
- 1/4 teaspoon salt
- 2 large eggs ,at room temperature
- 1 cup milk ,at room temperature
- 2 tablespoons melted butter or oil
- 1/2 teaspoon vanilla extract
- 1 tablespoon cane sugar (omit if using savory fillings)
Instructions
- Combine the dry ingredients in a bowl. Add the wet ingredients and whisk to combine until fairly smooth. Add a little more milk if it's too thick (you can test one crepe to determine if you want to add more milk to make a thinner crepe). Let sit for at least 15 minutes.
- Heat a 10-inch skillet or crepe pan over medium heat and spray lightly with a bit of oil. Pour 1/3 cup of the batter into the pan and tip the pan in a circular motion to spread out the batter.
- Cook for 1-2 minutes until golden brown, then flip over and cook another 1-2 minutes. Repeat with remaining crepes, stacking them on top of each other on a plate.
- Serve immediately with your choice of filling (eg, jam and sprinkled with powdered sugar).
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
