Gluten-Free Crêpes
User Reviews
5
Gluten-Free Crêpes
Description
This recipe for Gluten-Free Crêpes uses a rice-based gluten-free all-purpose flour combined with cold milk, water, eggs, salt, and melted butter to produce a smooth batter. The batter is whisked thoroughly and cooked in a preheated non-stick pan brushed with butter or oil. Two to three tablespoons of batter are swirled in the pan to create thin crêpes cooked until golden on the bottom and lightly cooked on the top side.
The result is delicate, tender crêpes that can be filled with sweet or savory fillings. Optional add-ins, such as fresh herbs for savory crêpes or sugar and cocoa powder for sweet versions, allow customization of flavor. The cooking technique ensures even, thin crêpes that are easy to flip and slide off the pan.
Crêpes can be stacked with wax paper in between and stored refrigerated for up to two days or frozen for several months. Reheating gently preserves texture, and using wax paper prevents sticking when stored.
Ingredients
- 1 cup all-purpose gluten-free flour Use a rice-based AP flour, never a bean-based flour. See Recipe Notes for directions to use flour without xanthan gum, with xanthan gum, such as Cup 4 Cup
- 1 cup milk cold
- 1 cup water cold
- 3 egg
- ¼ teaspoon salt
- 3 tablespoons butter melted, plus more butter or oil for brushing hot pan
Optional add-ins for savory crêpes:
- herbs diced, fresh
Optional add-ins for sweet crêpes:
- sweet liqueur dash
- 2 teaspoons sugar
- 2 tablespoons cocoa powder
Instructions
- Whisk together all ingredients in a bowl.
- Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
- Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
- Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
- Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.
Notes
- For gluten-free all-purpose flour blends without xanthan gum, adjust liquid amounts and whisk the batter before each crêpe to prevent flour from settling.
- The recipe yields about eight 10-inch, ten 8-inch, or twenty 5-inch crêpes depending on size.
- King Arthur's Gluten-Free All-Purpose Flour without xanthan gum is recommended for consistent results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 114mg | 5% |
| Potassium | 53mg | 1% |
| Vitamin A | 195IU | 4% |
| Calcium | 29mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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