Best Gluten-Free Crepes (Super Easy Recipe!)
These Gluten-Free Crepes are one of my favorite things to enjoy for breakfast or brunch. They seem so fancy, but they are a really super easy recipe to make.
Servings: 6
Ingredients
- 5 – large eggs
- 4 tbsp. – melted unsalted butter
- ¼ cup – raw honey
- ½ tsp. – sea salt
- 4 cups – organic whole milk
- 1 tsp. – pure vanilla extract
- 1 ½ cups – gluten-free flour blend
Instructions
How to Make Gluten-Free Crepes
- It takes only a couple of minutes to make the batter and it a super-fast for them to cook. Just follow the simple steps below to get started:
- If you’re using a blender to make crepe batter, then what you need to do is to place all the ingredients into the blender and blend for 30 seconds or so until well incorporated (this kind of batter needs refrigerating time for the air bubbles to dissolve or settle down).
- I prefer to hand mix my crepe better that way the batter has fewer bubbles and is ready for cooking.
- Start by whisking room-temperature eggs with only 1 cup of milk until well combined and pale yellow in color.
- Add melted butter vanilla and salt. Using a hand whisker mix everything well until combined.
- Finally, add dry ingredients flour and salt, and mix well until the are no clumps are visible and the batter is smooth in texture. The batter will be very thick.
- Now, thin the crepe mixture by adding the rest of the milk half cup at a time. Mix the milk into the batter before adding an additional amount of milk into the batter. Add as much milk into the batter as needed to thin the batter to your liking.
How to Cook Gluten-Free Crepes
- Heat an 8 or 9-inch skillet over medium-high heat until hot.
- You may grease a pan lightly with butter to cook the first crepe, but I find it necessary since the butter in the batter will do the job for you (for a non-stick skillet only).
- Pour ¼ to ⅓ cup crepe batter into the pan immediately tilting the pan in a circular motion to form an even circle until the batter covers the bottom of the skillet.
- Cook over medium-low heat for about 45 seconds to a minute, or until the edges start to dry and the center is set.
- Flip the crepe onto the other side and cook an additional 30 seconds, or until the crepe is lightly golden brown in color.
- Stack or spread cooked crepes on a large cutting board to cool completely.