Gluten Free Crepes
by: claire cary
These gluten free crepes are so easy to make and perfect for a quick breakfast or dessert. You can make them sweet or savory and have a dairy free option.
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4
Ingredients
- 1 cup gluten free all purpose flour
- 1 ¼ cups milk dairy or non-dairy
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter dairy or non-dairy
- 1 teaspoon vanilla extract
Instructions
- Add all ingredient to a blender or food processor. Because the batter is thin, if you just whisk it up, it can get a bit clumpy, so I find blending works best.
- Blend until smooth.
- Heat a non-stick pan with oil over medium/low heat.
- Take 1/4 cup of batter and add to the pan. Use the back of a spoon or tip the pan in circles to spread the batter out so it's thin.
- Cook for about 1 minute or until bubbles form on the top, then flip and cook an additional 30 or so seconds. Avoid cooking for too long or they can get crispy. You want them to remain soft.
- Place the cooked crepes on a wire rack while you finish with the remaining batter.
- Either roll up to serve or fold into quarters. I like to add some strawberry jam to the center before folding/rolling, but this is totally optional.
- Serve with berries, banana, nutella, whipped cream or maple syrup. Enjoy!
Notes
I used regular white sugar, which I recommend here. You can use another kind of granulated sugar, but white works best. I do not recommend a liquid sweetener here.
Serving: 2crepes / Calories: 253kcal / Carbohydrates: 32g / Protein: 8g / Fat: 11g / Cholesterol: 91mg / Fiber: 3g / Sugar: 11g
