Ingredients
- Gluten-free all-purpose flour blend (with xanthan gum): 1 cup
- Milk (dairy or non-dairy substitute): 1 1/2 cups
- Large eggs: 3
- Unsalted butter, melted and cooled: 2 tablespoons
- Granulated sugar: 1 tablespoon
- alcohol-free vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Step 1: Combine the wet ingredients (eggs, milk, melted butter, and vanilla powder) in a medium bowl or the jar of a blender, whisking until well combined.
- Step 2: In a separate bowl, whisk together the gluten-free flour, sugar, and salt. Gradually add the dry mixture to the wet mixture, whisking until a smooth, thin batter forms without any visible lumps.
- Step 3: Cover the bowl or blender container and refrigerate the batter for at least 30 minutes (up to 2 hours); this resting period is crucial for the gluten-free flours to properly hydrate and prevent tearing.
- Step 4: Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly coat the pan with a small amount of butter or cooking spray. Pour 1/4 cup of the batter into the center of the hot pan, immediately tilting and swirling the pan quickly to spread the batter thinly and evenly.
- Step 5: Cook the crepe for 1 to 2 minutes until the edges are golden brown and the surface looks dry. Gently slide a thin spatula underneath and flip the crepe, cooking the second side for only about 30 seconds.
- Step 6: Remove the finished crepe to a plate and repeat the process with the remaining batter, lightly greasing the pan between every few crepes. Serve immediately with your preferred fillings.
Notes
- For maximum flexibility and to prevent tearing, ensure your batter rests for the full 30 minutes, allowing the gluten-free flour and xanthan gum to hydrate completely before hitting the pan.
- Store leftover cooled crepes stacked between sheets of parchment paper in an airtight container; they will keep well in the refrigerator for up to three days or can be frozen for up to two months.
- To reheat, place a small stack of crepes loosely wrapped in foil in a 300°F oven for about seven minutes, or flash-warm them individually in a dry skillet for 15 seconds per side.
- Try serving these delicate crepes French style: spread generously with berry jam and a touch of crème fraîche, then fold them into quarters before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American