Ingredients
- 1¼ cup All Purpose gluten-free flour blend
- ¼ tsp xanthan gum
- 2 Tbsp white sugar
- ¼ tsp salt
- 4 eggs
- 4 Tbsp melted butter
- 1¼ cups milk (have more available to thin batter to preferred consistency)
Directions
– Sift dry ingredients.
-In a large bowl, whisk together GF flour, xanthan gum, sugar & salt.
-Add the eggs, melted butter & ½ cup milk. Whisk well until you get a smooth thick batter. Add the rest of the milk gradually, whisking continuously. Note: if there are any flour clumps, strain the batter through a mesh strainer.
– Heat griddle or skillet to medium-high. I use an Electric Griddle set at 325 degrees it’s wide enough that I can cook two crepes side by side at the same time.
– Use Butter or Avocado Oil to lightly grease cooking surface, (even if it’s a nonstick surface- don’t skip this!)
-Add ⅓-½ cup of batter to the pan or griddle: as you pour the batter, swirl the pan around to get an even thin coating of the batter. On a griddle or Crepe maker, use the spreader tool in a circular motion to make the crepe the right thickness/ size.
-Cook 1-2 minutes on each side until light brown. You’ll know its ready to flip when the crêpe’s edges begin to loosen from the pan & the underside is golden brown.
– Serve with favorite filling.
Tips
- Use a little bit of oil or butter in the pan.
- Pour the ladle of batter into the center of the skillet and rotate the skillet around to evenly distribute the batter, then put on heat.
- Loosen the edges before attempting to flip.
- Flip by tossing the pan (or use the spatula like usual).
- The second side will take a little less time than the first.
- Fill with savory or sweet toppings such as eggs, cheese, diced veggies, berries or other fruits, nutella, sprinkle with cinnamon sugar, or anything delicious you can imagine!
Recent Comments