Gluten Free

Gluten-Free Crepes

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Ingredients:

  • 4 large eggs
  • 2 cups whole milk, plus more, as needed
  • 1 cup gluten-free flour blend, such as Cup4Cup
  • 4 tablespoons unsalted butter, melted, plus more for brushing
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon coarse salt

Instructions:

  1. 1. Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
  2. 2. Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
  3. 3. Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

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