Recipe for Feather-Light Crepes - dummies

By Danna Korn

Crepes are versatile and delicious. To cook these gluten-free crepes ahead, layer the unfilled crepes with wax paper between each crepe. You can wrap them in plastic wrap or slide them into a self-seal bag and refrigerate them for up to three days.


Preparation time: 5 minutes

Cook time: 10 minutes

Yield: 8 crepes

2 eggs

1-1/4 cups whole milk or half-and-half

2 tablespoons granulated sugar

1/2 cup gluten-free flour mixture

1 tablespoon melted butter

1/2 teaspoon vanilla

1/4 teaspoon almond flavoring

Dash salt

3 tablespoons stick butter

  1. 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.

  2. 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.

  3. Wrap the handle of an 8-inch nonstick skillet with heavy-duty foil. Heat the skillet over medium-low heat on the stove.

  4. Holding the stick of butter with a paper towel, rub the butter over the entire surface of the skillet (do not overgrease the pan).

  5. 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.

  6. Place the pan under the broiler for 40 seconds, or until the top of the crepe is just beginning to brown.

  7. 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

  1. Sift all the ingredients into a large bowl, and then stir them together with a whisk.

  2. 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.