Gluten-Free Crepes

These light, thin Gluten-Free Crepes are the best French-inspired crepes for breakfast.

📝 Ingredients

• 1 3/4 cup All-Purpose Gluten-Free Flour (I used Bob Red Mills)
• 3 Eggs
• 1/4 teaspoon Salt
• 1 tablespoon Vanilla Extract
• 1 teaspoon White Sugar
• 2 cups Milk
• 2 tablespoons Unsalted Butter (melted or vegetable oil of your choice)
• 1/2 teaspoon Xanthan Gum

👨‍🍳 Instructions

1. 1Combine ingredients: In a large bowl, add the gluten-free flour and whisk with salt and xanthan gum if your flour blend doesn't include it.
2. 2Fold in eggs, vanilla extract, melted butter, and sugar.
3. 3Mix ingredients: Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.
4. 4Set batter aside for 1 hour in the fridge before cooking
5. 5Prepare pan: Heat a lightly buttered non-stick pan or non-stick crepe pan over medium/high heat.
6. 6Pour batter: Pour or scoop 1/3 cup of the gluten-free crepe batter onto the middle of the pan, then tip and rotate the pan to spread the batter as thinly as possible.
7. 7If the batter is too thin you can whisk in 2 extra tablespoons of flour in your mix. If too thick, add a splash of milk.
8. 8Cook each side: Cook until lightly brown and sides get crispy and unstick from the pan - about 1-2 minutes
9. 9Then, lift a flat tool under the crepes to flip and cook on the other side on each side and serve hot with your favorite fillings.