GLUTEN-FREE CREPES OR PANCAKES
These are great for crepes. My family loves them with Nutella® and strawberries. These are also great to pour into shapes: shark, bear, snowman, etc. I like to double this recipe and use the batter for a couple days.
Provided by L A Brown
Categories Breakfast and Brunch Crepes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes.
- Mix rice flour, potato starch, arrowroot flour, tapioca flour, coconut sugar, baking powder, baking soda, xanthan gum, and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture.
- Whisk milk mixture into flour mixture until batter is thoroughly mixed.
- Heat a lightly oiled skillet or large pan over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 2 to 3 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 57.7 g, Cholesterol 93 mg, Fat 14.8 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 763.9 mg, Sugar 10.6 g
GLUTEN-FREE CREPES
Great tasting gluten-free crepe recipe. Works well every time.
Provided by William C McIntee (wcmcintee)
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h11m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
- Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
- Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.
Nutrition Facts : Calories 230 calories, Carbohydrate 28.3 g, Cholesterol 93 mg, Fat 11 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 75.3 mg, Sugar 7.1 g
GLUTEN-FREE CREPES WITH SORGHUM
I love crepes, but I'm gluten free, and I thought I'd never enjoy them again. Good news is, the original crepes are made with buckwheat flour, which is gluten free. I like them but they take overnight preparation, and as a mother of young kids, sometimes I just want to do something quick, so I tried sweet white sorghum flour, and the result was a light batter that holds great, and has soft texture and mild flavor. Excellent to make sweet or savory crepes. Stuff them with ham and cheese, chicken and your favorite sauce, smoked salmon, beef strips, veggies, eggs, or fruit and yogurt. Let your imagination inspire you.
Provided by maria joesaar
Categories Breakfast and Brunch Crepes
Time 13m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a lightly buttered skillet over medium-high heat.
- Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous.
- Pour 1/4 cup batter onto the hot pan and swirl quickly to form a thin layer. Cook until there is no liquid on the surface and edges start to lift up from the pan, 2 to 4 minutes. Flip and cook for a few seconds on the other side. Transfer to a plate. Repeat with remaining batter to make about 8 crepes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 13.7 g, Cholesterol 73.6 mg, Fat 3.6 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 75.8 mg, Sugar 1.1 g
PERFECT GLUTEN-FREE CREPES
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
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 BUTTER CREPES WITH ORANGE BLOSSOM HONEY BUTTER
Buttery, gluten-free crepes are served with whipped honey butter. Real butter makes the difference: the crepes are crisp and the topping creamy, all with a hint of orange for an indulgent dessert or brunch.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Saute Express® Saute Starter
Time 40m
Yield 3
Number Of Ingredients 9
Steps:
- Whisk eggs, salt and milk together in a mixing bowl. While whisking, add the flour 1/4 cup at a time, making sure it is well combined before adding the next. Stir in 1/4 cup melted butter.
- In a separate bowl, mix 6 tablespoons softened butter, honey and orange zest together. Whip until creamy and smooth.
- Heat a 10-inch crepe pan over medium heat. When hot, add 1/2 teaspoon butter to the pan and spread around with a brush to cover the whole pan. If your pan is non-stick, you will only need to do this once. If your pan is not non-stick you may need to repeat this more often.
- Whisk the batter well, add 1/3 cup of batter to the heated pan; swirl it around to cover the entire surface of the pan. Cook until the edges brown and the crepe moves freely, about 2 minutes.
- Flip the crepe over and cook until evenly cooked. Remove from the pan and continue with the rest of the batter.
- Place a crepe on a warm plate. Spread 1 1/2 tablespoons filling evenly over one half of the crepe. Fold the crepe twice making a triangle. Do the same with the rest of the crepes. Top with remaining honey butter and serve.
Nutrition Facts : Calories 676.5 calories, Carbohydrate 64.1 g, Cholesterol 234 mg, Fat 45.1 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 26.8 g, Sodium 138.7 mg, Sugar 39.7 g
GLUTEN-FREE CREPES
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
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.
GLUTEN FREE DAIRY FREE CREPES + SWEET AND SAVORY FILLING IDEAS
Gluten free dairy free crepes that can be served with sweet and savory fillings. The crepes are made with healthy gluten free flours, dairy free milk and eggs - easily mixed in a blender. As a result you get paper thin crepes, with the right texture / flexibility without using gums or tapioca starch in the flour mix. These dairy and gluten free crepes are suitable for a clean eating, as a healthy dessert, breakfast, brunch or even dinner.
Provided by HealthyTasteOfLife
Categories Appetizer Breakfast Dessert Main Course Snack
Time 1h30m
Number Of Ingredients 32
Steps:
- Mix all ingredients in a blender to form the batter.
- Let it sit for at least 30 minutes to combine (room temperature).
- Pour about 1/4 cup or less of batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.
- Cook about one to two minutes on each side.
- Cover with a lid or towel to help crepes moisten while you cook the rest.
- Pour all ingredients into a blender and mix for 1 minute.
- Place in the fridge (preferably overnight) to thicken. Assemble the crepes in the morning with bananas and cream.
- Saute chopped onion with olive oil, for 2 minutes, then add the carrots and mushrooms, stir and saute for another 3 minutes.
- Add the ground beef with all seasonings, stir and cook until the meat is done.
- Let it cool before assembling the crepes. You can make it the day before if you like.
Nutrition Facts : ServingSize 1 Crepe, Calories 135.6 kcal, Carbohydrate 11 g, Protein 3.1 g, Fat 9.5 g, Sodium 44 mg, Sugar 2.8 g
More about "gluten free crepes recipe recipe for deviled"
GLUTEN FREE CREPES RECIPE TO DIE FOR - SOFABFOOD RECIPE
From sofabfood.com
Estimated Reading Time 4 mins
INSANELY GOOD GLUTEN FREE CREPES RECIPE
From veggiebalance.com
4.2/5 Estimated Reading Time 3 mins
GLUTEN-FREE CREPES {DAIRY-FREE OPTION} - MAMA KNOWS GLUTEN ...
From mamaknowsglutenfree.com
Estimated Reading Time 7 mins
GLUTEN FREE CREPES - FAITHFULLY GLUTEN FREE
From faithfullyglutenfree.com
Estimated Reading Time 4 mins
GLUTEN FREE CREPES | THE GLUTEN FREE
From theglutenfree.com
GLUTEN-FREE DESSERT CRêPES | KING ARTHUR BAKING
From kingarthurbaking.com
GLUTEN FREE CREPES RECIPE - HEALTHY SWEET EATS
From healthysweeteats.com
Estimated Reading Time 3 mins
- Whisk together the tapioca starch, coconut flour, milled golden flaxseed, salt, and baking powder in a large bowl. Whisk in the water, butter, egg, vinegar, and stevia until well-combined. Let the batter rest 3 minutes (it will thicken a bit).
- Once the skillet is hot, add 1/4 cup of batter and pick the skillet up and rotate it to spread the batter out. Cook until light golden on both sides, about 3 to 5 minutes on the first side and 2 to 4 minutes on the second side. Transfer the cooked crepe to a plate. (If you have another similar skillet, you can have 2 going at the same time to speed up the cooking process.)
GLUTEN FREE CREPES RECIPE | CATHY'S GLUTEN FREE
From cathysglutenfree.com
Estimated Reading Time 3 mins
- Pour batter into hot pan until it reaches the size of crepe you'd like. Don't touch it until little bubbles have formed and the top is beginning to look dry. Carefully flip the crepe and cook on the second side for about 30 seconds. Crepes should not be very brown.
KETO COCONUT CREPE RECIPE - HEALTHY KETO DESSERT RECIPE
From fitr365.com
Estimated Reading Time 3 mins
- In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes, this will allow the coconut flour to fully absorb all the liquid.
- After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to separate dry for about 4 minutes.
- Once the pan is hot, grease with a little bit of butter or coconut oil, then using a 1/3 cup measure, spoon the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan.
GLUTEN-FREE CREPES RECIPE | EATINGWELL
From eatingwell.com
- Place eggs, flour, milk, butter, salt and sugar in a blender and blend until smooth. Refrigerate the batter until slightly thickened, 10 to 20 minutes.
- Dip a crumpled paper towel in oil and rub it over the surface of a 10-inch nonstick skillet. Heat over medium heat. Add 1/4 cup of the batter, swirling to coat the bottom of the pan. Cook until the edges are dry and the underside is lightly browned, 1 to 3 minutes. Flip the crepe and cook until the underside is lightly browned, 1 to 3 minutes more. Reduce heat, if necessary. Slide the crepe onto a plate. Repeat with the remaining batter, rubbing the pan with oil as needed.
GLUTEN FREE CREPES - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
Estimated Reading Time 6 mins
PERFECT GLUTEN FREE CREPES RECIPE (SWEET OR SAVORY ...
From fromscratchfast.com
Estimated Reading Time 8 mins
ULTIMATE GLUTEN-FREE CREPES | DECADENT TREAT THAT'S ALSO ...
From simplegreensmoothies.com
Estimated Reading Time 6 mins
CREPE BATTER RECIPE MARTHA STEWART RECIPE FOR DEVILED
From tfrecipes.com
EASY GLUTEN FREE CREPES - DAIRY-FREE OPTION INCLUDED
From glutenfreepalate.com
BEST CREPE RECIPE RECIPE CARD RECIPE FOR DEVILED
From tfrecipes.com
BEST GRAIN-FREE AND GLUTEN FREE CRêPE RECIPE | DANIELLE ...
From youtube.com
GLUTEN-FREE CRêPES - EASY FRENCH RECIPE WITH GLUTEN-FREE FLOUR
From champagne-tastes.com
10 GLUTEN-FREE CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
GLUTEN-FREE DESSERT CRêPES | KING ARTHUR BAKING
From kingarthurbaking.com
GLUTEN FREE CRêPES RECIPE (DAIRY FREE, LOW FODMAP)
From glutenfreecuppatea.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love