Gluten Free Crepes Or Pancakes Recipes

PERFECT GLUTEN-FREE CREPES

Perfect Gluten-Free Crepes image

Gluten-free crepes are so quick and easy to make, with just a few basic ingredients from your pantry! Great for either sweet or savory recipes.

Provided by Fioa

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 57m

Yield 15

Number Of Ingredients 6

Ingredients

2 cups gluten-free all-purpose flour
½ teaspoon salt
½ teaspoon xanthan gum
4 eggs
1 ½ cups milk
¼ cup butter, melted

Steps:

Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.7 g, Cholesterol 53.7 mg, Fat 5.3 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 1.8 g

GLUTEN-FREE CREPES

Gluten-Free Crepes image

As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.

Provided by Martha Stewart

Categories Food & Cooking Crepe Recipes

Time 1h10m

Yield Makes about 16

Number Of Ingredients 6

Ingredients

4 large eggs
2 cups whole milk, plus more, as needed
1 cup gluten-free flour blend, such as Cup4Cup
4 tablespoons unsalted butter, melted, plus more for brushing
2 tablespoons granulated sugar
1/2 teaspoon coarse salt

Steps:

Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

FLUFFY GLUTEN-FREE PANCAKES

Fluffy Gluten-Free Pancakes image

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Provided by Fioa

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Steps:

Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g

GLUTEN-FREE PANCAKES

Gluten-free pancakes image

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet

Provided by Caroline Hire - Food writer

Categories Main course

Time 30m

Yield Makes 6 small pancakes

Number Of Ingredients 4

Ingredients

125g gluten-free plain flour (we used Doves Farm)
1 egg
250ml milk
butter, for frying

Steps:

Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

GLUTEN FREE CREPES ( PANCAKE) MIX

Gluten Free Crepes ( Pancake) Mix image

Our family likes thin pancakes. When two members were diagnosed with Celiac disease, I experimented with different combinations to come up with a good replacement. With this recipe, remember that the batter will be thinner than what you are used to with wheat flour. It will seem to be too thin. But it works!

Provided by All about pies in W

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

3 cups powdered milk
5 cups chickpea flour
2 1/2 cups potato starch
2 1/2 cups cornstarch
1 1/2 cups glutinous-rice flour
1/2 cup baking powder
2 eggs
1 cup water

Steps:

Mix all the dry ingredients together.
To use mix: Add 2 beaten eggs and 1 cup of water to 1 cup of the mix.
Mix well.
Heat crepe pan with butter and fry.
"batter will be thin".

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