How to Make Feather-Light Gluten-Free Crepes
Making crepes that are paper thin yet hold up when rolled with a filling isn’t an easy task. Follow this gluten-free recipe and you’ll be pleasantly surprised with your culinary skills!
You can cook and store crepes to have for later. Cook the crepes, then, layer the unfilled crepes with wax paper between each crepe. Slide them into a sealable bag and refrigerate them for up to three days. You can freeze them for up to two months if you wrap the stack of layered crepes in foil before putting them in a plastic bag.
To use the frozen crepes, thaw them in the refrigerator overnight. Take the thawed stack out of the bag, but leave the foil on. Place the stack on a baking sheet in an over preheated to 350 degrees for 10 minutes or until they’re heated through.
To reheat the crepes in the microwave, remove the crepes from the freezer bag and foil. Then place a stack of 4 crepes, separated with wax paper, on a microwave-safe plate. Cover the stack with a damp paper towel and heat on a medium setting for 1 1/2 minutes.
To make dessert crepes, use one or more of the following substitutions or additions:
Replace 3/4 cup of the milk with coconut milk.
Replace the granulated sugar with brown sugar.
Add 3 tablespoons of chocolate syrup to the batter.
Add 1 tablespoon of rum or brandy to the batter.
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 8 crepes
1 1/4 cups whole milk or half-and-half
2 tablespoons granulated sugar
1/2 cup gluten-free flour mixture (scroll down for the recipe)
1 tablespoon melted butter
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
3 tablespoons stick butter
Preheat the broiler.
In a medium bowl, whisk together the eggs and milk (or half-and-half).
Add the sugar and whisk to blend it in.
Stir in the flour mixture until the batter is smooth.
Add the melted butter, vanilla, almond flavoring, and salt, stirring with a whisk just until blended.
The batter should be the consistency of thin cream. If it’s too thick, slowly add more milk as needed.
Wrap the handle of an 8-inch nonstick skillet with heavy-duty foil. Heat the skillet over medium-low heat on the stove.
Holding the stick of butter with a paper towel, rub the butter over the entire surface of the skillet (do not overgrease the pan).
Remove the pan from the stove and pour in about 3 tablespoons of batter (a gravy ladle usually works perfectly for this).
Tilt the pan quickly so the batter is evenly distributed.
Return the pan to the stovetop and cook the batter for about 1 minute. Lift the edge of the crepe with a rubber spatula to see when the underside is just beginning to brown.
Place the pan under the broiler for 40 seconds, or until the top of the crepe is just beginning to brown.
Remove the crepe from the pan to wax paper and repeat the process from Step 8 with the remaining batter. It may be necessary to re-butter the pan after the first four crepes.
Per serving: Calories: 139; Total fat: 8g; Saturated fat: 5g; Cholesterol: 72mg; Sodium: 93mg; Carbohydrates: 13g; Fiber: 0g; Sugar: 5g; Protein: 3g.
Gluten-free flour mixture
Preparation time: 5 minutes
Yield: 5 cups
2 1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2 1/2 tablespoons xanthan gum
Sift all the ingredients into a large bowl.
Stir ingredients together with a whisk.
Spoon the mixture into a self-seal freezer bag and freeze until needed.
Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.