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Breakfast
August/September 2010
Gluten-Free Crêpes
MAKES 8 CREPES
These thin, versatile pancakes, which can be made dairy-free, work with either sweet or savory fillings. Delicious with any fresh fruit, such as fresh strawberries or Blueberry Filling, you can also stuff them with leftover veggies, such as sauteed spinach, cooked lentils or even mashed sweet potatoes with fresh chives.
Folded in half, quartered or rolled, crepes are the perfect finger food. Try them as an appetizer for your next party or create a crepe buffet with a variety of fillings and let guests make their own selections.
½ cup gluten-free flour blend
½ cup milk of choice (dairy, rice, soy,
almond, hemp)
¼ cup warm water
1½ tablespoons sugar or 1 tablespoon honey or agave
¼ teaspoon salt
2 large eggs
2 tablespoons grape seed oil or melted coconut oil + more for pan
1. Combine all ingredients in a food processor and blend until smooth. Do not over-mix or batter will become foamy.
2. Pour batter into a pitcher, cover and refrigerate for 30 minutes to 3 hours.
3. Using a paper towel, wipe the inside of a well-seasoned 6- to 8-inch crêpe pan, cast iron or non-stick skillet with a small amount of oil. Place pan over medium heat.
4. Stir the batter and pour 2 tablespoons into the pan, tilting to coat the bottom with a very thin layer of batter. Cook just until the top is set and edges are slightly browned. Turn crepe over and cook the other side until it’s lightly browned. Cook remaining crepes, stirring the batter before each one.
5. Place finished crêpes between sheets of parchment or waxed paper. Serve immediately or refrigerate for later use. Reheat gently in microwave or in preheated 325-degree oven.
Each crepe contains 97 calories, 5g total fat, 1g saturated fat, 0g trans fat, 54mg cholesterol, 96mg sodium, 6g carbohydrate, 0g fiber, 2g protein.
Comments (6)
Here is the recipe I used (basically altering this one): 1/2 c brown rice flour 1/4 c tapioca starch 1/8 c corn starch 1/4-1/2 c sweet white sorghum flour (sorry I can't remember which-if it is too thick I would just add more milk of your choice) 3/4 coconut milk 2 T flaxseed meal set in 6 T warm water 2 T honey dash salt & cinnamon
I did NOT add the extra water, any eggs (ground flaxseed and ground chia seeds are great as egg replacers).
These were really tasty, had good texture; definitely chewy and thin like regular crepes, but of course had a little more potent flavor due to the different flours used. My kids and I inhaled them! The batch I made yielded about 12 4" diameter crepes. I have a small cast-iron pan that works great for crepes, would highly recommend v. non-stick. Use grapeseed or another high-smoking-point oil to help avoid sticking.
Posted by: notnotter | March 16, 2013 2:11 PM Report this comment
Just tried this recipe this am and they were so thin they stuck and there was no way they could be turned. I had to add at least another 1/2 cup flour to make them thick enough. Wondering if 1/2 cp flour is a typo? They ended up tasting very good though.
Posted by: Unknown | August 4, 2012 2:53 PM Report this comment
For egg free crepes, I have made some using 1/2 brown rice flour and 1/2 flaxseed meal (no need for starches here). Add in a little salt, and make sure the batter is thin enough to make crepes, but thick enough to hold together. This turns out pretty well, as long as you use a non-stick pan.
Posted by: Sarah P | April 12, 2012 2:10 PM Report this comment
I'm going to try to make these egg free by combining 1T flax meal (ground flax seed) in the 1/4 cup warm water AND mixing 1T arrowroot in with the flour blend. Can't hurt to try....
Posted by: Elgie | April 12, 2012 1:50 PM Report this comment
How can i substitute the eggs in this recipe?
Posted by: Unknown | April 12, 2012 1:15 PM Report this comment
can you do this with egg substitutes?
Posted by: Joan U | April 12, 2012 11:51 AM Report this comment