Let’s cook up some crêpes!
When it comes to things gluten-free, I am still finding my feet. And one thing I needed to learn how to make ASAP was a gluten-free crêpe. Crêpes really bring me so much joy, they are far lighter than pancakes or flapjacks! These easy gluten free crépes have a light and silky consistency that is unparalleled.
This easy gluten free crêpe recipe will change your mind about how you make crêpes, and you will never go back. I found this recipe very easy to master and trust me so will you, no more wondering, this recipe is full proof!
My first real crêpe was in France and they were buttery and soft. These French crêpes had a”melt in your mouth” type of feel! This recipe is not that (because it’s gluten free) but honestly, it comes pretty darn close! The article is linked here for more information about the gorgeous crêpe, that is also known as a “delicate pancake”.
I love these baking these easy gluten free crêpes is that they can be made savoury or sweet. Sometimes adding an egg and wilted spinach inside a crêpes makes for a gorgeous savoury breakfast. If you’re like me, then a cinnamon sugar or nutella drizzle will do just fine. These are a great brunch/breakfast option for when you’re having some friends or family over. I just have them whenever I am in the mood for something light and wholesome.
Step by Step Guide on how to make the crêpe batter:
- Blend the ingredients together in a blender, to get a silky and smooth crêpe.
- Sieve through a mesh sieve, this remove the lumps.
Tips for making the best crêpes:
Do not skip the melted butter when you are mixing your batter. The butter adds a buttery and silky texture to these easy gluten free crêpes.
Make sure your pan is on medium heat when you fry the crêpes. Make sure the pan is a medium to high heat when frying, to avoid a thick, rubbery crépe.
Because these crêpes have no gluten in them, remember to rest the crêpes for the suggested amount of time. This keeps the crêpes soft and makes them a bit more resistant when flipping so they don’t break while flipping.
When you’re cooking these easy gluten free crêpes, you can also use a whisk and not only a mixer. It just requires a lot of whisking, so be sure to get your elbow grease ready to whisk away.
Strain the batter through a fine mesh sieve, this removes the lumps and creates a smooth crêpe.
How To Make Easy Gluten Free Crêpes
Course: BreakfastCuisine: French4
servings30
minutes10
minutesIngredients
3 medium eggs, room temperature
50g butter, melted
75g Cassava flour
1 tsp. tapioca flour/arrowroot flour
1 1/2 tbsp. coconut sugar/brown sugar
1/2 tsp. salt
1 1/2 cups whole milk
Extra butter for frying
Directions
- In a blender, combine the eggs, melted butter flour, tapioca flour, sugar, salt and 1 cup of milk.
- Blitz together until smooth, about 1 minute. Then add in the remaining milk and blitz again until combined.
- Pass the batter through a mesh sieve to remove excess lumps and allow the batter to stand at room temperature for 15-20 minutes. Cover with a tea towel so no dust particles get into it.
- Once your pan (preferably non-stick) is medium heat, add in 1/2 tablespoon of butter. once the butter has melted and begins to turn a light brown, pour in a ladle of batter and swirl it around the pan so the batter evens out. Once bubbles start to form, you can flip the crépe.
- Once you’re ready to serve, top with your favourite toppings. I used whipped cream and nutella and enjoy!
Notes
- The batter will be very thin, so be careful when you flip the crêpe, also make sure the bottom is cooked through, before flipped to avoid breakage.
- I haven’t tried other flours with this recipe, so if you substitute know that you might not achieve the same texture and flavour as I did.
