Gluten-Free Crepes

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5 from 8 votes

Prep Time10

Cook Time8

Resting Time30

Total Time48

Course: Breakfast, brunch, Dessert, Main Course

Cuisine: American, French, gluten free

Keyword: crepes, Gluten Free

Servings: crepes

Calories: 100kcal

Author: Alina Eisenhauer

Equipment

1 crepe pan any 8-inch non stick sauté pan or frying pan will work

Ingredients

200 grams eggs (4 large)
240 grams milk (or plant milk)
120 grams 1:1 gluten-free flour blend
Butter as needed for the pan
pinch salt*
1 tablespoon sugar* (if making sweet crepes, optional)
½ teaspoon vanilla* (if making sweet crepes, optional)

Instructions

Combine the eggs, milk and flour, and whisk until everything is uniformly combined with no lumps. You can also do this in the blender if you prefer.
Let the batter rest for half an hour, uncovered, at room temperature (or up to one day, covered and refrigerated).
Depending on which flour you use, the batter may thicken. If it thickens so much that you cannot easily swirl in the pan, you can thin it with a little milk.
Heat your pan over medium-low heat. Add a little butter, enough to cover the pan with a thin coat. Pour in just enough batter to coat the bottom as you tip and tilt the pan (about ⅓ cup). Alternately you can use a crepe spreader if you have one.
Allow the crepe to cook for a minute or so, untouched, until it's set. Then gently turn it, and briefly cook the other side. It only needs 10 seconds or so. If, after cooking the first crepe, you would like them to be thinner, add a little milk to the batter until you have the consistency you like.
Turn them out onto a plate, and hold at room temperature, covered, for up to several hours.
Fill, and serve as desired.

Notes

* If you're going savory, you can add ½ teaspoon of salt (and you can replace the milk with chicken stock or water, if you wish). If you're making sweet crepes, add one tablespoon of sugar and ½ teaspoon of vanilla (or any other extract you like).

Nutrition