Glutenfreecrepes Recipes
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.
BEST GLUTEN FREE CREPES
These gluten-free crepes have a terrific texture and flavor!
Provided by Kimberly Killebrew
Time 10m
Number Of Ingredients 10
Steps:
- Combine the dry ingredients in a bowl. Add the wet ingredients and whisk to combine until fairly smooth. Add a little more milk if it's too thick (you can test one crepe to determine if you want to add more milk to make a thinner crepe). Let sit for at least 15 minutes.
- Heat a 10-inch skillet or crepe pan over medium heat and spray lightly with a bit of oil. Pour 1/3 cup of the batter into the pan and tip the pan in a circular motion to spread out the batter.
- Cook for 1-2 minutes until golden brown, then flip over and cook another 1-2 minutes. Repeat with remaining crepes, stacking them on top of each other on a plate.
- Serve immediately with your choice of filling (eg, jam and sprinkled with powdered sugar).
Nutrition Facts : Calories 158 kcal, Carbohydrate 23 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 51 mg, Sodium 129 mg, Sugar 3 g, ServingSize 1 serving
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
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- In a blender, combine the flour, sugar (I suggest using 1 tablespoon for savory crepes and 2 tablespoons for sweet crepes), salt, milk and eggs. Blend until smooth. Scrape the sides and add the melted butter. Blend again until smooth, scraping the sides as needed to incorporate all the flour. Refrigerate the batter for 30 minutes, or overnight.
- Pour the vegetable oil into a 10-inch nonstick skillet over low heat. Let the pan preheat for 5 minutes (this will ensure that the crepes brown evenly). Take the crepe batter out of the fridge and give it a whisk (or you can re-blend it).
- Once the pan is preheated, increase the heat to medium. Using a paper towel, rub the oil over the bottom of the pan (wipe out any excess oil). Pour in 1/3 cup of the batter and immediately swirl the pan to evenly coat the bottom (check out the video above to see how it's done!).
- Cook the crepe until the edges are browned and the bottom is golden, about 30-60 seconds. Using a spatula, loosen the edge of the crêpe, then use your fingers to flip it over. Cook until golden on the other side, about 15 seconds.
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