Gluten-free Crepes
Light and airy gluten-free crepes
Ingredients
- 2 large eggs
- 3/4 cup milk
- 3/4 cup water
- 1 cup Outrageous Baking Gluten-Free flour
- 3 tablespoons melted butter
- Butter for coating the pan
Instructions
- Combine all ingredients in a blender and pulse for 10 seconds.
- To reduce tearing during the cooking process, chill crepe batter in the fridge for 1 hour. Batter can be prepared up to 48 hours in advance.
- Heat a small non-stick pan.
- Add butter to coat.
- Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
- Cook for 30 seconds and flip.
- Cook for another 10 seconds and remove to the cutting board.
- Lay them out flat so they can cool.
- Continue until all batter is gone.
- After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
- When using frozen crepes, thaw on a rack before gently peeling apart.
- Add you favorite topping or filling fold it up and enjoy!
Notes
*For Sweet Crepes: Add 2 teaspoons sugar. Optional: 1/2-teaspoon vanilla extract
*For Savory Crepes: Omit Sugar Optional: Add 1/4-teaspoon salt and 2 Tablespoons chopped fresh herbs Adapted from from Alton Brown's Crepes
*For Savory Crepes: Omit Sugar Optional: Add 1/4-teaspoon salt and 2 Tablespoons chopped fresh herbs Adapted from from Alton Brown's Crepes
