Crepes: one of those elusive foods that you can’t get gluten-free. At least not a good one unless a restaurant is offering them. But don’t despair! I have a recipe that will save the day!
First off what is a crepe? A crepe is simply an egg and milk-based batter that is cooked in a pan to make a delicate pancake. There are no good substitutions for eggs and milk in a crepe. I have tried and it isn’t a crepe but a sad imitation of one. But lucky for us, these are just gluten-free and can be magnificent!
How do you cook a crepe? I have linked a Julia Child video on how to cook the crepe below because it is how I learned. Note that my recipe is different to accommodate gluten-free flour. Do use a blender it makes your life easier. Do let the batter rest. If I know I am making these for breakfast I will make my batter the night before. If I know they are for dinner or for a dessert after dinner I will make my batter in the morning. The cooking technique is the same but I spray my pan with cooking spray between each crepe. I use a stainless steel pan. To flip the crepe I use a small, heatproof spatula. And don’t worry if your first few come out a mess. Your pan may not have been hot enough and this is a technique that improves with practice.
Here is the recipe that is adjusted for a party of 1, 2, and 4. The pan size will determine the number of crepes you get from the recipe.
Party of One:
1 Tbs melted butter
3 Tbs gluten-free flour (currently I am using Bob’s Red Mill 1 to 1 Baking Flour)
1/3 cup milk
2 tsp sugar (reduce by half or omit for a more savory crepe)
1 pinch of salt
Party of Two:
2 Tbs melted butter
1/4 c + 2 Tbs gluten-free flour
2/3 cups milk
4 tsp sugar
pinch or two of salt
Party of Four
4 Tbs melted butter
3/4 cups gluten-free flour
2 tbs + 2 tsps sugar
1 1/3 cups milk
1/8 tsp salt
I hope you enjoy these delicious crepes.
The Mom with Purple Hair