Gluten Free Crepes
This Recipe is so easy, and full of rewards. It is sort of like pancakes, but much thinner and pliable. French Crepes can be filled with sweet or savory filling. You can eat them as breakfast, lunch or a snack. They are simply delicious.
Equipment
- Whisk or blender
- Mixing bowl
- Measuring cups
- Measuring Spoons
- Nonstick pan or cast-iron pan
- Butter knife
- Ladle
- Metal spatula
Ingredients
- ¾ cup of Chantal’s Baking Flour Mix
- 4 eggs
- 3 tablespoons melted butter (or coconut oil) plus three extra for buttering the pan
- 1 cup milk Use the milk of your choice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon brown sugar
Instructions
- Place the milk, eggs, vanilla extract, and the three tablespoons of melted butter into a blender. Blend for 30 seconds.
- Add the flour, sugar, and salt to the mixture and blend for 1 minute or until everything is well combined, and there are no remaining lumps of flour.
- If you are using a whisk,
- beat the eggs, milk, vanilla extract, and melted butter in a separate bowl.
- In a separate bowl, mix all the dry ingredients.
- Add the liquid mixture to the dry ingredients a little at a time as you whisk to form a moderately thick paste. This will ensure that there will be no lumps in the batter. Once You are sure there are no lumps, add the rest of the liquid ingredients and mix until well incorporated.
- Let the mixture rest for about 5 to 10 minutes.
- Preheat a nonstick or a cast-iron pan on medium low heat.
- Spread some butter onto the pan.
- Take about a ¼ cup of the batter and pour it into the center of the pan.
- Using the bottom of the ladle, spread the batter evenly in the pan by applying minimal pressure in a circular motion. If you press too hard, you will break the crepe.
- Allow the French Crepe to cook until it has a dry surface, and the bottom looks golden brown.
- Using a Metal spatula, flip the Crepe onto the opposite side and allow to cook until slightly golden brown.
- Remove the French Crepe out of the pan, and transfer it onto a plate.
- You can now fill these crepes with whatever filling your heart desires. One of our favorite fillings is Nutella, bananas, and strawberries.
Notes
If you are not going to use the rest of the batter immediately, you can cover it and store it in the fridge for the next time you are ready to use it.
If you want to use the batter for savory filling, you can omit the sugar and vanilla extract.