Crêpe senza glutine

Ingredienti

• 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

Preparazione

1. 1

   Combine 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. 2

   Fold in eggs, vanilla extract, melted butter, and sugar.

3. 3

   Mix ingredients: Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.

4. 4

   Set batter aside for 1 hour in the fridge before cooking

5. 5

   Prepare pan: Heat a lightly buttered non-stick pan or non-stick crepe pan over medium/high heat.

6. 6

   Pour 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. 7

   If 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. 8

   Cook each side: Cook until lightly brown and sides get crispy and unstick from the pan - about 1-2 minutes

9. 9

   Then, 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.