Gluten Free Crepes
These gluten-free crepes are light, spongy, tender, satisfying, so easy to make and super delicious!
Ingredients
- 245 g gum-free gluten-free flour
- 30 g melted butter ( or substitute light oil for dairy-free option)
- 480 ml full fat lactose-free milk ( or almond milk)
- 3 eggs
- ½ teaspoon salt
- 1 teaspoon Sugar
Instructions
- In a mixing bowl, whisk the eggs with the milk and the melted butter.
- Then add the flour and continue whisking, until everything is well combined.
- Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
- Preheat a 10-inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan.
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
- Cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.
- For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
- Repeat until all the batter is used up.
- Stack the cooked crepes on a plate or wire rack.
- Serve with your preferred sweet or savory fillings.