Introduction to Gluten-Free CrepesDiscover how to make gluten-free crepes that are light, tender, and perfect for both sweet and savory fillings. A versatile recipe for all tastes
Ingredients You’ll Need Gather gluten-free flour blend, eggs, milk, melted butter, vanilla extract, and a pinch of salt. Simple ingredients for a delicious, allergen-friendly crepe.
Prepare the Batter Whisk together eggs, milk, and melted butter in a bowl. Gradually add the gluten-free flour blend, stirring until smooth. Let the batter rest for 30 minutes.
Heat the Pan Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil. Ensure the pan is hot for even cooking.
Cook the Crepes Pour a small amount of batter into the pan, swirling to spread evenly. Cook until edges start to lift and the bottom is lightly golden, about 1-2 minutes
Flip and Finish Gently flip the crepe and cook for another 30 seconds to 1 minute. The crepe should be cooked through and golden brown on both sides.
Fill and ServeFill crepes with your favorite toppings or fillings—berries, Nutella, ham, or cheese. Fold or roll them and serve warm for the best taste.
– Storage TipsStore leftover crepes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. –
Tips for Perfect CrepesUse a non-stick pan for easier flipping. Adjust the batter consistency if needed by adding a little more milk. Let the batter rest for best results.