These crepes were a pleasant surprise. They are just like the real deal, tasty and sturdy, yet light. Please read the notes at the bottom before you start.
- 1 cup Bob’s Red Mill gluten free baking flour blend
- 2 tablespoons sugar (use 1 T. if you want savory)
- 1/8 teaspoon salt (omit if using salted butter)
- 1 cup milk
- 1/4 to 1/2 cup water
- 2 eggs
- 2 tablespoons unsalted butter, melted and cooled (or oil)
- 1/2 teaspoon vanilla
Vigorously whisk all ingredients in a large mixing bowl until no lumps remain.
Cover the bowl, and place in the refrigerator for at least 30 minutes to allow the gluten-free flour to build structure with the other ingredients.
When you are ready to make your crepes, heat an 8″ non-stick frying pan over medium-high heat.
Spray it lightly with cooking spray.
With the pan tilted, pour 1/4 cup batter along the top, then roll the pan from side to side to cover the bottom of the pan evenly with a thin layer of crepe batter. Whisk in more water if batter is not spreading easily. See NOTE below.
Cook for 1-2 minutes, until browned on one side, then gently flip the crepe to the other side and let it cook for an additional minute.
Gently remove the cooked crepe to a plate.
NOTES:
There are no exact liquid measurements for crepes. Start with 1/4 cup water, and thin it out as needed. It should have the consistency of half and half.
The pan needs to be hot, so don’t be shy about heating it to a notch above medium. It helps the crepe to brown properly.
Unless you are making savory crepes, you do need the 2 T. sugar to help with structure and browning. They won’t taste too sweet.
Adapted from Gluten Free Palate
