Quick Gluten-Free Crepes (Thin with Crisp Edges)

Name: Quick Gluten-Free Crepes (Thin with Crisp Edges)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American, French
Ingredients: 1 ¼ cups all purpose gluten-free flour ((Cup4Cup gluten-free flour recommended)); 3 tablespoons granulated sugar; ¼ teaspoon salt; 1 ½ cups whole or 2% milk ((see recipe notes for dairy-free recipe)); 2 large eggs; 2 tablespoons unsalted butter (melted and cooled); vegetable oil (for greasing pan)

7 steps

Prep:10minCook:15min

Follow this easy recipe at home to make great gluten-free crepes, just as good as the originals! These skillet crepes are the perfect base for any sweet or savory toppings! As a seasoned gluten-free baker, I’ve perfected my method for preparing the best ultra-thin, crispy edged gluten-free crepes at home. It comes down to two important recipe adjustments — let me explain.

Updated at: Mon, 25 Nov 2024 06:33:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories343.9 kcal (17%)

Total Fat18.5 g (26%)

Carbs45.3 g (17%)

Sugars13.9 g (15%)

Protein7.6 g (15%)

Sodium216.6 mg (11%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ¼ cupsall purpose gluten-free flour

Cup4Cup gluten-free flour recommended

3 tablespoonsgranulated sugar

¼ teaspoonsalt

1 ½ cupswhole milk

or 2%, see recipe notes dair recipe

2eggs

large

2 tablespoonsunsalted butter

melted and cooled

vegetable oil

for greasing pan

Instructions

Step 1

In a medium bowl whisk together the gluten-free flour, sugar, and salt. In a separate bowl whisk together the eggs with the milk.

Step 2

Add three-fourths of the milk / egg mixture to the flour and whisk until smooth. Add the remaining wet ingredients and melted butter, then whisk again until well combined.

Step 3

Let the mixture sit while your crepe pan preheats. This allows time for the gluten-free starches to relax and hydrate. Heat a 10-inch nonstick skillet over medium low heat for 5 minutes.

Step 4

Drizzle about 1/2 teaspoon vegetable oil in the skillet and then wipe with a paper towel so the pan has a thin film of oil. Whisk the batter again and then pour 1/4 cup batter into the pan. Using a rubber spatula, evenly cover the bottom of the pan with batter. Cook, without moving, until the top surface is opaque and dry, about 20-30 seconds.

Step 5

Gently release the edges with a rubber spatula and flip to cook the other side until both sides are lightly browned, about 20 seconds longer. Slide onto a wire cooling rack and repeat the oil / cooking process with the remaining batter. Makes 8-10 crepes.

Step 6

To serve, place the crepe on a plate, laying flat. Top with desired fillings (see recipe notes for suggestions), and roll or fold into a triangle.

Step 7

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