Gluten-Free Crepes

🧂 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

• 1 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.
• 2 Let the batter rest for half an hour, uncovered, at room temperature (or up to
  one day, covered and refrigerated).
• 3 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.
• 4 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.
• 5 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.
• 6 Turn them out onto a plate, and hold at room temperature, covered, for up to
  several hours.
• 7 Fill, and serve as desired.

Nutrition Info