Description
Master Gluten-Free French Crêpes Recipe with our flawless easy technique No filler just a perfect flexible batter recipe for delicious results every time
Ingredients
Scale
- 1 cup (120g) gluten-free all-purpose flour blend (with xanthan gum)
- 2 large eggs
- 1 ¼ cups (300ml) milk
- 2 tablespoons (28g) unsalted butter, melted
- 1 tablespoon granulated sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
Instructions
- Place all ingredients into a blender. Blend on high for about 30 seconds until the batter is completely smooth and silky.
- Pour the batter into a measuring cup or bowl and let it rest at room temperature for at least 15-20 minutes.
- Place a non-stick skillet or crêpe pan over medium heat. Add a small pat of butter and swirl to coat the bottom.
- Pour about ¼ cup of batter into the center of the hot pan. Immediately tilt the pan in a circular motion to spread the batter thinly. Cook for 1-2 minutes until the edges set and the bottom is golden. Flip and cook for another 30-60 seconds.
- Transfer the cooked crêpe to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter, adding butter to the pan as needed.
Notes
Incredibly light and delicate gluten-free French crêpes, perfect for a special weekend brunch. This simple recipe yields paper-thin, versatile crêpes that can be filled with sweet or savory toppings.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 8 crêpes
- Calories: 110 kcal
- Sugar: 3 g
- Fat: 5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g