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Amazing GF Crepes

Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Breakfast, Brunch, Snack
Cuisine: French
Keyword: butter, crepes, eggs, gluten free, gluten free flour, granulated sugar, King Arthur's Measure for Measure gluten free flour, kosher salt, milk, neutral oil, oat milk, vanilla extract
Servings: 5 crepes
Author: GFchow @ gfchow.com

Ingredients

  • 1 cup gluten free flour I use King Arthur’s Measure for Measure
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 3/4 cups oat milk (regular milk can also be used)
  • 2 eggs large
  • 2 tablespoons unsalted butter melted (I only had salted butter and the crepes were delish!) plus more for the pan
  • 1 teaspoon vanilla
  • Neutral oil such as vegetable or canola
  • Serve with your favorite sweet or savory topping .. Nutella, Chocolate Tahini (that’s what I used), jam, maple syrup, confectioners sugar, lox, cheese, etc

Instructions

  • Whisk dry ingredients together in a large bowl…gluten free flour, sugar, and salt.
  • Whisk the wet ingredients together...milk, eggs, melted butter, and vanilla.
  • Then combine the dry and wet ingredients together in the large bowl with a spoon or whisk.
  • Use a medium-to-large nonstick pan and place over medium-high heat with a tablespoon of oil and a pat of butter. Once the butter/oil is heated, add 1/3 of a cup of the crepe batter to the pan, and gently swirl the pan in a circular motion to spread the batter.
  • Cook the first side for approximately 1 minute until the edges and bottom side have browned in spots and then carefully flip using a large spatula and cook for another minute, until edges and bottom side are browned in spots. Total approximate cook time is 2 minutes.
  • The crepes are delicate so take your time when removing them from the pan.
  • Place crepe onto a plate or cutting board.
  • Spread your filling or topping of choice, then fold the crepe in half and cut into triangles or roll the crepe, repeat, and serve immediately!
  • NOTE: Unless you’re using two pans, the crepes will be made one-at-a-time. If you prefer to serve all of the crepes at one time, heat oven to 250 degree and place crepes onto a wire rack that’s inserted into a lined sheet pan. The crepes are very fragile so be extra careful with them if using this preparation method.

Notes

If making savory crepes, omit the vanilla from the batter.
Spray the pan with oil, if watching calories.
If you only want to make 1-2 crepes, the remaining batter can be refrigerated for up to two days.