Gluten-Free Crepe Batter - dummies

By Jean McFadden Layton, Linda Larsen

This gluten-free crepe batter recipe can be prepared ahead of time and the cooked crepes can then be frozen for later use. Crepes freeze really well. Wrap each crepe in waxed paper or plastic wrap and place them in a freezer bag. Freeze up to three months. Thaw at room temperature and use as directed in your recipe.

Preparation time: 15 minutes, plus rest time

Cooking time: 3 minutes

Yield: 10–12 servings

1/3 cup (41 grams) sorghum flour

1/4 cup (40 grams) potato starch

1/4 cup (37 grams) sweet rice flour

1/4 cup (35 grams) cornstarch

1/4 teaspoon salt

1/4 teaspoon xanthan gum

3 eggs

3 tablespoons butter, melted

1 cup milk

1/4 cup water

  1. 1In a medium bowl, combine the sorghum flour, potato starch, sweet rice flour, cornstarch, salt, and xanthan gum.

    Mix until the mixture is one color.

  2. 2In a small bowl, beat the eggs with the butter, milk, and water. Add to the flour mixture and beat with a mixer for 1 minute.

  3. 3Let the batter sit, uncovered, at room temperature for 20 to 30 minutes, until it thickens slightly.

    If you need to, you can refrigerate this batter, covered, overnight.

  4. 4When you’re ready to cook, place an 8-inch nonstick skillet over medium heat. Coat the pan with butter.

  5. 5Add 1/4 cup batter to the skillet. Twist and turn the skillet so the batter evenly covers the bottom of the skillet in a thin layer.

  6. 6Cook the crepe until it sets, about 1 to 2 minutes. Carefully flip the crepe and cook for 30 seconds to 1 minute on the second side. Place the crepe on waxed paper to cool.

    Don’t stack the crepes or they’ll stick together.

Per serving: Calories 123 (From Fat 53); Fat 6g (Saturated 3g); Cholesterol 76mg; Sodium 90mg; Carbohydrate 14g; Dietary Fiber 0g; Protein 3g.

You may need to add more milk or water after the batter has rested. The batter should be the consistency of thick cream. It must spread easily, because it starts cooking as soon as it hits the hot pan.

You can use almond or soymilk instead of the cow’s milk to make this batter casein-free. For dessert crepes, add 3 tablespoons sugar to the batter.