Gluten-Free Sweet Crepe
Easy to make Gluten-Free Crepe. The crepe can be filled with Nutella, cream cheese or maple syrup.
Yield: 10 Crepes
Ingredients
- 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
Instructions
- 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.
Notes
- 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.