Imagine biting into a paper-thin, golden crepe that's so light it practically melts in your mouth - and the best part? It's completely gluten-free! Whether you're managing celiac disease, gluten sensitivity, or simply exploring healthier eating options, these French-inspired crepes will revolutionize your breakfast and dessert game. Get ready to transform your kitchen into a gourmet French café with this incredibly simple, foolproof recipe that promises restaurant-quality results in just 15 minutes!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: French
Serves: 8 crepes
Ingredients
- 1 cup gluten free flour
- 2 eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, sift the gluten free flour to remove any potential lumps and ensure a smooth batter consistency.
- Create a well in the center of the flour and crack the two eggs into the middle. Begin whisking the eggs gradually, slowly incorporating the flour from the edges.
- Slowly pour in the milk while continuously whisking to create a smooth, lump-free batter. Mix until the ingredients are completely integrated.
- Add the melted butter, vanilla extract, and pinch of salt to the batter. Whisk thoroughly to ensure all ingredients are well combined.
- Allow the batter to rest at room temperature for 15-20 minutes. This helps the flour hydrate and allows the gluten free flour to absorb the liquid, resulting in a more tender crepe.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil.
- Pour approximately 1/4 cup of batter into the center of the pan, quickly tilting and rotating the pan to spread the batter in a thin, even layer.
- Cook for 1-2 minutes until the edges begin to look dry and the bottom is lightly golden brown.
- Carefully flip the crepe using a thin spatula and cook the other side for an additional 30-45 seconds.
- Transfer the finished crepe to a plate and repeat the process with remaining batter, stacking crepes between parchment paper to prevent sticking.
Tips
- Sifting is crucial: Always sift your gluten-free flour to prevent lumpy batter and ensure a silky-smooth texture.
- Resting matters: Don't skip the 15-20 minute resting period. This allows the flour to fully absorb the liquid, resulting in more tender crepes.
- Temperature control: Keep your pan at medium heat - too hot, and your crepes will burn; too cool, and they'll be thick and soggy.
- Use the right pan: A non-stick skillet or dedicated crepe pan works best for even heat distribution and easy flipping.
- First crepe rule: The first crepe is often a "test crepe" - don't get discouraged if it doesn't turn out perfect. Adjust your technique for the subsequent ones.
- Versatility is key: These crepes can be sweet or savory. Try filling them with fresh fruits, Nutella, ham and cheese, or create a delightful breakfast or dessert experience!
Nutrition Facts
Calories: 117kcal
Carbohydrates: g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 59mg
