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Gluten Free Crepes

Delicate, light-as-air crepes that are gluten-free and incredibly versatile, perfect for sweet or savory toppings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 crepes
Course: Breakfast, Brunch, Dessert
Cuisine: French, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Bob's Red Mill gluten free 1 to 1 flour blend
  • ⅛ tsp salt
Wet Ingredients
  • 3 pcs eggs
  • 2 cups milk Use plant-based milk for vegan version
  • 1 tbsp oil or melted butter
  • 1 tbsp sugar Optional, add for sweet crepes
  • 1 tsp vanilla extract Optional for sweet crepes

Method
 

Preparation
  1. Combine the gluten free flour, salt, and eggs in a mixing bowl.
  2. Slowly add in the milk while whisking to ensure no lumps form.
  3. If you’re feeling sweet, add the sugar and vanilla, then mix in.
  4. Let the batter rest for 30 minutes (or overnight for best results).
Cooking
  1. Heat a 10" pan or crepe pan over a medium-high burner.
  2. Once the pan is hot, scoop out ¼ cup of batter and pour it into the center.
  3. Tilt the pan in a half circle to spread out the batter.
  4. Cook for 1-3 minutes, until the top is set and the bottom is golden brown.
  5. Carefully flip the crepe and cook for another 10-30 seconds until browned on the other side.
  6. Remove the crepe from the pan and repeat until all the batter is used.
Serving
  1. Serve warm with your choice of toppings and fillings.

Notes

Any leftovers can be refrigerated for up to a week or frozen for up to 3 months. Layer between parchment paper to keep from sticking.