Gluten-Free Sweet Crepe
Easy to make Gluten-Free Crepe. The crepe can be filled with Nutella, cream cheese or maple syrup.
Prep Time15 minutes mins
Active Time5 minutes mins
Total Time20 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: French
Keyword: gluten free crepe, gluten-free crepes, sweet crepe
Yield: 10 Crepes
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.