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Gluten-Free Crepes

 

crepes with slices of strawberry
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2.50 from 2 votes

Gluten-free Crepes

Light and airy gluten-free crepes
Prep Time 5 minutes
Servings 0
Author Outrageous Baking

Ingredients

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