Originally posted June 22, 2011
I used to be intimidated to cook certain foods, especially gluten-free dishes I hadn’t made before. For some reason, I had thought crepes would be similar to going into the chem lab. I’m happy to report it can be made just as easily as regular ones! But, my theory behind knowing how to cook, regardless of whether it’s gluten-free or not, holds true. Technique is very important.
It’s hard as a parent to deny your children something as simple as a crepe. If you have had to stop making crepes in the past, look no further! Enjoy.
Gluten-Free Crepes
Makes 6 crepes in a 10″ crepe pan (I would suggest doubling this recipe so you can make more at once)
- 2/3 cup milk or milk substitute, plain and unsweetened
- 1/3 cup (or 50g) cornstarch* or arrowroot flour
- 1 large egg
- 2 teaspoons olive or vegetable oil or melted butter, plus extra oil for the pan
- pinch of salt
* to make a buckwheat style crepe, I use 1/2 cornstarch and 1/2 buckwheat flour
Optional: for sweet crepes, add 1 tablespoon powdered sugar
- Place all ingredients in a blender and mix until combined. Alternately, you can use an immersion blender or food processor.
- Add a drizzle of oil to the pan. Heat crepe pan to just over medium heat. This is a little tricky so don’t be surprised if the first crepe isn’t perfect.
- Lift the pan off of the heat and pour 2 tablespoons of batter into the pan while swirling the pan. I used a special crepe ladle which worked well. Swirl the pan off of the heat until the batter begins is covering the bottom.
- Cook for 20 to 40 seconds or until the edges are browned and start to pull away from the side. If the crepe is not brown, you may need to raise the heat.
- Using a spatula, lift one edge of the crepe and then flip it over with your fingers or tongs. Cook an additional 15 to 20 seconds.
- Repeat with remaining batter.
- Enjoy as a breakfast dish with eggs, savory dish with salad or snack/dessert with nutella, fruit or chocolate.
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