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Delicious gluten free crepes served with fresh fruits and syrup

Gluten Free Crepes

Light and airy gluten-free crepes that can be filled with sweet or savory ingredients, perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 crepes
Course: Breakfast, Dessert
Cuisine: French, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup Bob’s Red Mill gluten-free 1 to 1 flour blend (Or your preferred gluten-free blend)
  • ⅛ tsp salt
  • 3 pieces eggs
  • 2 cups milk You can substitute with water for less milk.
  • 1 tbsp oil or melted butter
  • 1 tbsp sugar For sweet crepes.
  • 1 tsp vanilla extract For sweet crepes.

Method
 

Preparation
  1. Combine the gluten-free flour, salt, and eggs in a bowl.
  2. Slowly add the milk, whisking to remove any lumps.
  3. If you’re making sweet crepes, add in the sugar and vanilla, then mix.
  4. Let the batter rest for 30 minutes or even overnight.
Cooking
  1. Heat a 10-inch pan or crepe pan over medium-high heat.
  2. Once hot, pour a ¼ measuring cup of batter into the center and tilt the pan to spread it out.
  3. Cook for 1–3 minutes until the top sets and the bottom is golden brown.
  4. Carefully flip the crepe and cook for another 10–30 seconds to brown the other side.
  5. Remove from the pan and repeat until all batter is used.
Serving
  1. Serve warm with your choice of toppings and fillings.

Notes

Leftovers can be refrigerated for up to a week or frozen for up to 3 months. Reheat in a pan or microwave when ready to enjoy.