Ingredients
Scale
- 1 cup (125 g) gluten-free all-purpose flour blend (contains rice flour + tapioca/starch)
- 1 1/2 cups (360 ml) milk or unsweetened almond milk
- 2 large eggs, room temperature
- 2 tbsp melted butter or neutral oil (coconut or canola work)
- 1 tbsp sugar (optional for sweet crêpes)
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract (optional)
Instructions
- Whisk dry ingredients in a bowl.
- Add eggs, milk, and melted fat; use a blender or whisk until smooth. Batter should be thin, like heavy cream — add up to 2 tbsp more milk if too thick.
- Rest 30–60 minutes in the fridge.
- Heat an 8–10″ nonstick skillet over medium (pan surface ~325–350°F). Lightly oil.
- Pour ~1/8 cup batter, tilt pan to spread thinly; cook 30–45 seconds until edges lift and underside is pale gold. Flip and cook 10–15 seconds.
- Stack finished crêpes on a plate lined with parchment.
Notes
Strain the batter through a fine mesh if you see lumps; this guarantees silky crêpes. Use a nonstick skillet heated to medium for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: French
- Diet: Gluten-Free