Ingredients
Scale
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 2 large eggs
- 1 1/4 cups milk (or dairy-free milk)
- 1/4 cup water
- 2 tablespoons melted butter or neutral oil
- 1 tablespoon sugar (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla (optional)
Instructions
- Blend or whisk all ingredients until smooth.
- Let the batter rest at room temperature for 30–60 minutes.
- Heat a nonstick or crepe pan to medium (325–350°F) and brush with butter.
- Pour a 1/4-cup ladle of batter and swirl to coat thinly.
- Cook for 30–45 seconds until edges lift, then flip and cook for another 10–15 seconds.
- Stack finished crepes between parchment to keep soft.
Notes
Resting the batter is essential for a silky texture and to prevent tearing during cooking.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Whisk or blend batter, rest, and cook thin layers in a nonstick pan.
- Cuisine: French
- Diet: Gluten-Free