Best Gluten Free Crepes
These gluten-free crepes have a terrific texture and flavor!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 8 crepes
- 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)
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).
Calories: 158kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 129mg | Potassium: 128mg | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.5mg