Your seek for the excellent gluten-free crepe is over. These EASY, 7-ingredient crepes are identical to the classics — skinny and delicate with completely crisp edges, and so they fold superbly with out breaking! Plus, dairy-free, naturally sweetened, and made in simply 1 bowl!
Add your favourite crepe fillings and put together in your breakfast, brunch, or dessert goals to return true! Let’s do just like the French do and make some crepes!
What Are Crepes?
Crepes (additionally spelled crêpes) are a kind of skinny pancake generally made in France with flour, eggs, milk, salt, butter, and typically sugar. As a result of they include no leavening agent and the batter is sort of runny, they’re skinny and cook dinner rapidly.
They’re loved in each candy and savory kinds and stuffed with all the things from fruit to veggies, meats, cheeses, and extra. The next is our candy model that’s equally as skinny and crispy because the classics, however made gluten-free and dairy-free!
Methods to Make Gluten-Free Crepes
These crepes come along with 7 easy elements:
- Dairy-free milk – we used almond, however any skinny, neutral-flavored milk will work.
- Dairy-free butter – for a traditional, buttery taste! We get pleasure from Miyoko’s.
- Maple syrup – for pure sweetness. Cane sugar works, too!
- Eggs – create completely foldable crepes with a traditional taste. If vegan, attempt our buckwheat crepes as a substitute!
- Gluten-Free Flour Mix – we made this recipe utilizing our DIY mix for accessibility, however our ready-made mix works, too (simply add extra dairy-free milk to skinny out the batter). Retailer-bought blends ought to work effectively, too!
- Vanilla & sea salt – each add dimension and complement the sweetness.
Merely combine collectively the moist elements, then whisk within the dry till utterly clean.
Then it’s time to cook dinner! Seize your favourite forged iron or non-stick skillet and grease it with dairy-free butter. If you pour within the batter and choose up the pan to offer it a swirl the batter ought to unfold to the perimeters of the pan.
After cooking your crepes for about 1 minute on either side, you’ll find yourself with completely pliable, golden crepes!
We hope you LOVE these crepes! They’re:
Barely crisp on the perimeters
Fast & simple
& Form of PERFECT!
Whether or not serving for breakfast, brunch, or dessert, they’re a easy but elegant deal with scrumptious with an infinite number of toppings and fillings.
Crepe Filling & Topping Concepts
Extra Gluten-Free Brunch Favorites
For those who do this recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 12 (8-inch crepes)
- 1 ¼ cup dairy-free milk (unsweetened/plain // we used almond)
- 1/4 cup melted dairy-free butter (we used Miyoko’s Salted // plus extra for greasing pan)
- 2 Tbsp maple syrup (or sub cane sugar)
- 2 giant eggs (natural, pasture-raised when doable)
- 1 ½ tsp vanilla extract
- 1 cup DIY Gluten-Free Flour Mix*
- 1/2 tsp sea salt
To a medium mixing bowl, add dairy-free milk, melted dairy-free butter, maple syrup, eggs, and vanilla extract. Whisk effectively till utterly mixed.
Subsequent, add gluten-free flour mix and sea salt and whisk once more till utterly clean with no lumps remaining.
Warmth a large cast iron skillet (10-12 inch) (or non-stick skillet) over medium warmth. Frivolously grease the pan with dairy-free butter. As soon as scorching, place 1/4 cup of batter* into the middle of the pan, then choose up the pan (utilizing an oven mitt) and tilt it in a round movement so the batter coats the floor evenly. You need the crepes to be as skinny as doable and unfold all the way in which to the perimeters of the pan. In case your pan is simply too sizzling, the crepes could have little holes (however will nonetheless be scrumptious) — scale back the warmth as wanted.
After a minute of cooking, the perimeters ought to begin to look golden and raise away from the pan simply — at this level it’s protected to flip the crepe. To flip it, merely loosen the perimeters with a spatula or butter knife. Slip your spatula below the crepe and flip. It’s okay if it doesn’t land completely! Proceed cooking for 1 minute, or till evenly browned on each side.
Repeat with the remaining batter, retaining already cooked crepes on a plate coated with a clear kitchen towel or within the oven on the nice and cozy setting.
Serve crepes heat with berries, fruit compote, recent fruit, Nutella, coconut whipped cream, and/or maple syrup! The probabilities are infinite.
Retailer leftover crepes in an hermetic container within the fridge for as much as 2-3 days or let cool and retailer in a sealed container within the freezer (separated by parchment or wax paper) for as much as 1 month. Reheat within the microwave or briefly in a skillet over medium warmth.
*Eggs are essential for taste and construction on this recipe. If vegan, attempt our 5-Ingredient Buckwheat Crepes.
*We discovered 1/4 cup of batter to be the best quantity for a 10-12 inch skillet. For those who desire thinner crepes or are utilizing a smaller pan, begin with much less batter.
*Vitamin data is a tough estimate calculated with out elective elements.
Serving: 1 crepe Energy: 103 Carbohydrates: 13.2 g Protein: 1.8 g Fats: 4.6 g Saturated Fats: 3 g Polyunsaturated Fats: 0.31 g Monounsaturated Fats: 0.57 g Trans Fats: 0 g Ldl cholesterol: 30 mg Sodium: 150 mg Potassium: 62 mg Fiber: 0.5 g Sugar: 2.3 g Vitamin A: 50 IU Vitamin C: 0 mg Calcium: 55 mg Iron: 0.4 mg