Follow this easy recipe at home to make great gluten-free crepes, just as good as the originals! These skillet crepes are the perfect base for any sweet or savory toppings! As a seasoned gluten-free baker, I’ve perfected my method for preparing the best ultra-thin, crispy edged gluten-free crepes at home. It comes down to two important recipe adjustments — let me explain.
In a medium bowl whisk together the gluten-free flour, sugar, and salt. In a separate bowl whisk together the eggs with the milk.
1 ¼ cups all purpose gluten-free flour, 3 tablespoons granulated sugar, ¼ teaspoon salt, 1 ½ cups whole or 2% milk, 2 large eggs, 2 tablespoons unsalted butter
Add three-fourths of the milk / egg mixture to the flour and whisk until smooth. Add the remaining wet ingredients and melted butter, then whisk again until well combined.
Let the mixture sit while your crepe pan preheats. This allows time for the gluten-free starches to relax and hydrate. Heat a 10-inch nonstick skillet over medium low heat for 5 minutes.
Drizzle about 1/2 teaspoon vegetable oil in the skillet and then wipe with a paper towel so the pan has a thin film of oil. Whisk the batter again and then pour 1/4 cup batter into the pan. Using a rubber spatula, evenly cover the bottom of the pan with batter. Cook, without moving, until the top surface is opaque and dry, about 20-30 seconds.
Gently release the edges with a rubber spatula and flip to cook the other side until both sides are lightly browned, about 20 seconds longer. Slide onto a wire cooling rack and repeat the oil / cooking process with the remaining batter. Makes 8-10 crepes.
To serve, place the crepe on a plate, laying flat. Top with desired fillings (see recipe notes for suggestions), and roll or fold into a triangle.
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Notes
pro tips for making the best crepes
Let the batter sit while the pan preheats, at least 5-10 minutes. This allows time for the gluten-free starches to relax and hydrate.
Test the pan's temperature before cooking by making a tiny "mini-crepe" first. The bottom of the crepe should become golden in about 20-30 seconds if the pan is heated properly.
Between each crepe, grease the pan with a little vegetable and wipe excess oil with a dry paper towel so a thin film is left.
To keep the crepes warm while cooking them, stack with sheets wax paper in between. Alternatively, use a microwave tortilla pouch to hold the crepes before serving.
Dairy-Free Modifications
To make dairy-free crepes, substitute your favorite dairy-free substitute, such as almond milk or coconut milk. For the butter, use vegan butter or melted coconut oil.
fillings and serving suggestions
Nutella and powder sugar
Whipped cream and fresh fruit or jam
Spinach and feta
Peanut butter, bananas, and topped with maple syrup
Dinner leftovers, such as chicken and spinach, steak and cheese
storing, freezing, and reheating
Storing: Once cooled, store in an airtight container, refrigerated up to 3 days. To easily release the crepes from each other, I suggest placing square wax paper sheets in between.Freezing: Once cooled, stack the crepes with sheets of wax paper in between. Transfer to a ziplock freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator and reheat when ready to serve.Reheating: Remove the wax paper and reheat in the microwave for 15-20 seconds before filling. To reheat a batch at one time, I used my microwave tortilla pouch, which duly serves as a warmer for serving.Recipe adapted from America's Test Kitchen