I LOOOVE my Gluten Free Crepes!
My husband and my kids love them too!
And, they have no clue the Crepes are Gluten Free!
Because my Gluten Free Crepes taste just like the real deal, if not better! 🙂
I love making these Gluten Free Crepes because they are SO easy to make and… it’s kind of fun!
The batter is perfect for swirling it around on a skillet.
The texture is great.
The crepes don’t fall apart during cooking, and roll easily without breaking, after cooking.
The recipe makes almost 20 crepes, which is plenty to feed my little family and refrigerate leftovers for the next day!
A very important step in making these Gluten Free Crepes – let the batter rest and thicken!
This is the step that I omit in my Quick Gluten Free Crepes recipe, which I make in a Nutri Bullet. This recipe is quick and easy, but then I am forced to add milk to the batter as the batter thickens while it takes some time to cook the crepes one by one.
Also, two more tips in cooking crepes!
- Make sure you have a non-stick skillet! I use a $20 skillet from Ikea and this is THE best skillet I’ve ever had. I’ve owned expensive skillets that didn’t even come close to this one!
- Let each individual crêpe cook until the surface is set and edges are browned. Don’t mess with your crepes! Cook it on one side, then flip it once, and cook just for a minute on the other side, until slightly spotted.
Yes, it takes some time before you end up with a pile of beautiful crepes, so have some time set aside!
Put some good music on! Have a cup of coffee, or a glass of wine handy and enjoy the ride! 🙂
Now… How to eat crepes? What to serve them with?
Well, the possibilities are endless, but I have my favorites, of course!… 🙂
1/Crepes stuffed with cheese filling!
Or, even better – cheese filling + fruit!
To make the CHEESE FILLING I mix:
- 8 oz cream cheese
- 8 oz ricotta cheese
- 1/2 cup white sugar
- 1 Tbsp cornstarch
- 1 tsp vanilla (or, even better, vanilla sugar, if you have it…)
Mascapone works great too, but I find it a little pricy…
I like to fry my filled crepes!
Yes, that would be double frying! However, I like to make the outside of my crepes crispy and the filling nice and hot! 🙂
I also like to kick it up a notch and serve my double fried Gluten Free Crepes with blueberries in light syrup. I buy mine at Aldi, or a European store.
I like to serve my Gluten Free Crepes stuffed with cheese filling and blueberry topping with a glass of cold milk.
Coffee or tea is nice too, but there is something about plain milk that just does it for me with this meal.
My family absolutely adores my Gluten Free Crepes with Cheese Filling which is nothing less or nothing more than Cheese Blintzes!
Because… Really! How can you resist this bite???
2/I also like my Gluten Free Crepes with sugar and lemon juice!
This one is tricky because you must sprinkle the sugar over a HOT crepe, still on a hot skillet. This allows the sugar to melt.
Squeeze some lemon juice over melted sugar, roll it up or fold and you have a French style crepe!
3/Crepes with NUTELLA, or even better – Nutella AND bananas! Or, better yet – Nutella and banana filling and strawberries on top!
My daughter loves Nutella! Just like her mother!
I know, I know… Nutella is not good for you, but if this is the one processed food that I allow myself, then let it be… 🙂
4/Crepes with honey and toasted sliced almonds!
This one is sweet, crunchy and delicious!
Just spread some honey over crepe, top it with toasted, sliced almonds and fold it up!
This one is time-consuming, but worth every minute!
6/I use my Gluten Free Crepes to make Polish Croquettes (Krokiety).
7/I also use my Gluten Free Crepes for making Green Chicken Enchiladas!
So, as you can see, I certainly have my favorites! 🙂
Now, YOU need to find your own favorite way to serve Gluten Free Crepes!
And, As Always, Eat Well, Spend Wisely!
Yes, it is possible! Even on a Gluten Free diet! 🙂
- 4 large eggs
- 4 tbs unsalted butter, melted and cooled
- 1/2 tsp salt
- 2 tsp sugar
- 2 cups GF flour blend (recipe below)
- 1 tsp xanthan gum
- 4 cups milk
- In KitchenAid bowl, whisk eggs, then slowly add melted butter, salt and sugar.
- Mix in 1 cup of flour.
- Add 1 cup of milk and whisk until there are no more lumps.
- Whisk in another cup of flour, alternating it with another cup of milk, until smooth
- Let the batter rest and thicken for at least 15 minutes.
- Mix in the remaining 2 cups of milk (it should be the consistency of heavy cream).
- Heat up a non-stick skillet and moisten it with oiled paper towel, leaving thin film of oil on bottom and sides.
- Make sure the skillet is hot (but not smoking) and pour about 1/3 cup of batter and move the pan around, until batter evenly covers bottom of pan.
- Cook crepe without moving it until top surface is dry and crepe starts to brown at edges. Loosen it from sides of pan with rubber spatula.
- Gently slide spatula underneath edges of crape, grasp edge with fingertips and flip.
- Cook until the other side is lightly spotted.
- Transfer cooked crepe to a wire rack.
- Repeat with remaining batter, whisking batter often to recombine.