You don't need to go to a fancy place to eat a gluten-free crepe. It is very easy to make crepes, and I'm going to show you how to turn your gluten-free crepe from ordinary to extraordinary. I will be showing you how to make fettuccine crepe covered with chocolate.
What is gluten-free crepe?
Crepe originated from France. It is basically thin pancakes. Therefore, you will realize that the crepe batter is slightly thinner than the pancake batter when you make it. There are two types of crepe, sweet and savory. For this gluten-free crepe recipe, I will be sharing with you how to make sweet crepes. Later, I will create a post specifically for savory crepes.
What is fettuccine crepe?
Fettuccine crepe is simply gluten-free crepe cut in strings that resembles fettuccine. It is served with chocolate and ice cream. I tend to use Nutella, but you can melt your favorite chocolate and pour it on the top.
Gluten-free crepe video tutorial
How to make gluten-free crepe?
To make a gluten-free crepe, you need the following ingredients:
- All-Purpose Gluten-free flour: You can use any gluten-free all-purpose flour. I personally use Bob's red mill 1 to 1 Baking flour. I also tried Schar mix C. Both worked great.
Note: In the recipe video, I used Schar Mix C.
- Xanthan gum: Use xanthan gum only if your flour blend omits it. Hence, if you use Bob's red mill 1 to 1 Baking Flour, then omit Xanthan gum as the flour already includes it.
- Salt: Even though this recipe is for sweet gluten-free crepes, we still need salt to flavor the crepes.
- Granulated Sugar: Sugar is what provides the sweetness and makes the crepe sweet.
- Unsalted-Butter: We will be using melted unsalted butter for the gluten-free crepe batter, but keep a little butter on the side to use later when cooking the crepe.
- Eggs: Eggs provide structure and strength to the crepe. We will be using two eggs in this recipe.
- Whole milk: I like using whole milk only when making crepe as it provides the crepe with more flavor.
- Vanilla Extract
To make the batter, we will start by combining dry ingredients such as flour, xanthan gum, salt, and granulated sugar. Then we will add the melted unsalted butter, eggs, vanilla extract, and whole milk.
Ideally, you would want to blend everything together in a blender to remove lumps. However, using a whisk and mixing by hand does the job. I used a whisk and blended everything by hand just to show you that it's possible. We don't need to be fancy.
Making the crepes
Now this recipe is easy, but cooking the crepes can get a bit tricky. To cook the crepes, I recommend using a 25 cm (10 inches) pan. Heat the ban on medium-low heat, and add a little bit of butter so that the crepe won't stick.
Pour ¼ cup of gluten-free crepe batter and immediately tilt the pan to make the crepe thinner. Spread the crepe as much as you can. It does not have to be perfect. I will tell you a secret, my crepes never reach 25 cm in diameter. They extend as far as 20 cm only. I blame my pan.
Cook the crepe for about 40 seconds and then flip it using a spatula. Then cook it for another 30 seconds. Then to remove the crepe, you can slide it on a clean plate. Crepes are best served hot. You can fill them up with Nutella, jam, or cream cheese.
Converting your crepes to fettuccine crepe
To make fettuccine crepe, slice four crepes into 1 cm strips. Then pour chocolate on top of the fettuccine crepe, and top it with ice cream.
Gluten-Free Sweet Crepe
- 120 grams of All-Purpose Gluten-Free Flour
- ¾ teaspoon of Xanthan Gum only if your flour blend omits it
- ¼ teaspoon of Salt
- 16 grams of Granulated Sugar
- 45 grams of Melted Unsalted Butter
- 2 Large Eggs
- 400 ml of Full Fat Milk
- 2 teaspoon of Vanilla Extract
- Using a blender or a whisk, combine the flour, xanthan gum, salt, sugar, melted butter, eggs, milk, and vanilla extract. Blend or whisk the ingredients until no lumps remain.
- Then heat a 25 cm ( 10 inch) pan on medium to low heat (1 minute). Add a ½ teaspoon of butter to the pan to prevent the crepe from sticking. Then take ¼ cup of crepe batter and pour it in the middle of the pan. Immediately, tilt the pan to spread the batter. Spread the batter as much as you can.
- Cook the crepe for 40 seconds, then flip it using a spatula and cook it for another 30 seconds. Remove the crepe from heat, and serve while it's hot with your choice of filling.
- To make Fettuccine crepe, cut 4 crepes into 1 cm strips. Then pour melted chocolate or Nutella on top of the strips. Top it up with ice cream.
- If your crepe is getting torn when you flip it do the following:
- First, make sure that the crepe is not sticking to the pan by adding butter.
- Refrigerate the crepe batter for at least one hour before cooking it.
- Spread the crepe as much as you can. It does not have to be perfect.