Gluten Free Crepes Recipe

Two folded gluten free crepes dusted with powdered sugar on a scalloped white plate, garnished with two raspberries and a sprig of mint. A gold fork and a white napkin are placed beside the plate.

5 from 1 vote

Light, tender, and versatile, these gluten free crepes come together with just a few simple ingredients in your blender. This is the perfect recipe for sweet or savory fillings and they make an elegant breakfast, brunch, or dessert everyone can enjoy.

Prep Time10

Cook Time5

Course: Breakfast

Servings: people

Calories: 226kcal

Author: Amanda Smallwood

Ingredients

2 tablespoons unsalted butter melted
½ cup milk
½ cup water
2 eggs
1 teaspoon vanilla
1 cup gluten free flour choose your favorite blend
2 tablespoons sugar
½ teaspoon salt

Instructions

In a glass measuring cup or bowl, melt two tablespoons of butter in the microwave for 30-45 seconds or until completely melted.
2 tablespoons unsalted butter
Add the milk, water and vanilla to the melted butter. Whisk until smooth. If there are still lumps of butter floating on the top of the milk, warm this mixture in the microwave for 15-30 seconds.
½ cup milk, ½ cup water, 2 eggs, 1 teaspoon vanilla
In the pitcher of your blender, combine the flour, sugar, salt, eggs and liquid ingredients .
1 cup gluten free flour , 2 tablespoons sugar, ½ teaspoon salt
Mix on low speed until the batter is smooth. Stop the blender scrape any flour from the sides of the pitcher and blend again on low for 10-15 seconds.
If you have time, allow the crepe batter for rest for an hour or so in the refrigerator. If you don't have that time, proceed with cooking the crepes.
Over medium heat, melt ½ tablespoon of butter in a medium non stick pan.
Once the pan is warm and the butter is melted, pour ¼ cup of crepe batter onto the frying pan. Swirl the batter around in the pan so that you have a smooth, flat later of batter.
Cook for 1-2 minutes or until golden brown. Flip the crepe and cook on the other side for an additional minute.
Serve crepes with your favorite fillings and toppings.

Notes

Batter Consistency - The batter should be thin, similar to heavy cream - much thinner than a pancake batter. If it seems thick, add an extra tablespoon of water.

Make a Test Crepe - Make sure that your pan is properly warmed before adding batter - if your pan is too cool, the crepes will stick and tear. If the pan is too hot, the crepes will brown too quickly and dry out. Make a test crepe to check your pan temperature and batter consistency.

This recipe makes about 10 crepes, a serving is roughly 2-3 crepes.

Nutrition