Ingredients
Scale
- 1 cup (140 g) gluten-free 1:1 all-purpose flour blend (with xanthan gum)
- 1 1/2 cups (360 ml) milk (dairy or unsweetened almond/oat)
- 2 large eggs, room temperature
- 2 tbsp (30 g) melted unsalted butter or neutral oil, plus extra for pan
- 1 tbsp granulated sugar (optional, for sweet crepes)
- 1/4 tsp fine salt
- 1 tsp vanilla extract (optional for sweet)
Instructions
- Combine eggs, milk, melted butter, and vanilla in a bowl or blender.
- Add the gluten-free flour, sugar, and salt. Whisk or blend until completely smooth.
- Rest the batter 30 minutes in the refrigerator. If thick after resting, thin with 1–2 tbsp milk.
- Heat an 8-inch nonstick skillet over medium heat. Lightly brush with oil.
- Pour about 1/4 cup (60 ml) batter into center and tilt the pan to spread a thin layer. Cook 45–60 seconds until edges lift and underside is light golden.
- Flip with a thin spatula and cook 10–20 seconds more. Stack finished crepes on a plate with parchment between them.
Notes
Resting the batter is crucial for smooth and flexible crepes. Control the pan temperature to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: French
- Diet: Gluten-Free