Ingredients

The following ingredients have 9 Servings
  • 1 ¼ cups all purpose gluten-free flour, ((Cup4Cup gluten-free flour recommended))
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 ½ cups whole or 2% milk ((see recipe notes for dairy-free recipe))
  • 2 large eggs
  • 2 tablespoons unsalted butter, (melted and cooled)
  • vegetable oil, (for greasing pan)

Instruction

  • In a medium bowl whisk together the gluten-free flour, sugar, and salt. In a separate bowl whisk together the eggs with the milk.
  • Add three-fourths of the milk / egg mixture to the flour and whisk until smooth. Add the remaining wet ingredients and melted butter, then whisk again until well combined.
  • Let the mixture sit while your crepe pan preheats. This allows time for the gluten-free starches to relax and hydrate. Heat a 10-inch nonstick skillet over medium low heat for 5 minutes.
  • Drizzle about 1/2 teaspoon vegetable oil in the skillet and then wipe with a paper towel so the pan has a thin film of oil. Whisk the batter again and then pour 1/4 cup batter into the pan. Using a rubber spatula, evenly cover the bottom of the pan with batter. Cook, without moving, until the top surface is opaque and dry, about 20-30 seconds.
  • Gently release the edges with a rubber spatula and flip to cook the other side until both sides are lightly browned, about 20 seconds longer. Slide onto a wire cooling rack and repeat the oil / cooking process with the remaining batter. Makes 8-10 crepes.
  • To serve, place the crepe on a plate, laying flat. Top with desired fillings (see recipe notes for suggestions), and roll or fold into a triangle.
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