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Crepes are so yummy, with gluten free crepes they are a little more tricky than a standard crepe recipe as gluten free flour likes to suck up so much moisture you need to move quickly.

This recipe creates a thin soft spongy eggy gluten free crepe. My favorite way to eat them is with some strawberry syrup and whipped cream, or with butter and powdered sugar. There are so many ways to fill these up. Yum!

Place all the dry ingredients into a mixing bowl. Use a whisk to blend them all together.

Add all the wet ingredients into the dry ingredients.

Once blended together your GF Crepe Batter will look like like this.

Place your bowl in the refrigerator for about 30 minutes before you cook your crepes. They will be less likely to tear if you use cold batter.

Toss a little butter in the pan and let it melt. Once the butter is melted then you can pour in the batter.

Here is the batter in the pan. I like to cover as much of the bottom of the pan as possible. Make sure to leave a little room so you can flip the crepe over.

This is my gluten free crepe that has just been flipped over. It will be lightly browned and the edges will be crispy.

Spread your filling of choice across your crepe. In this case I am using my strawberry syrup recipe.

Roll up, or fold your GF crepe and add some more filling on the top. A little whipped cream and you are ready to eat this delicious gluten free crepe!

Gluten Free Crepes

www.myeasyglutenfreelife.comA quick way to make Gluten Free crepes. Print Recipe Pin Recipe Prep Time 40 minsCook Time 4 mins Servings 8 Crepes

Ingredients  

  • 1 1/4 cups King Arthur GF Measure for Measure Flour
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 2 cups Whole Milk
  • 1 cup Water
  • 2 Eggs
  • 2 tsp Vanilla
  • 2 tbsp Melted Butter
  • 1 tsp Xanthan Gum

Instructions 

  • Place all the dry ingredients (flour, salt, sugar, xanthan gum) into a mixing bowl and blend together with a whisk.
  • Next add the wet ingredients, (milk, water, eggs, vanilla and melted butter) and whisk together with the flour.
  • Place the bow in the refrigerator for about 30 minutes before cooking.
  • Use a little butter to grease your fry pan, once the butter is melted pour in the batter and use the backside of your spoon/ladle to smooth the batter out.
  • When the crepe starts to look bubbly and more of a matte finish (roughly 2 minutes), flip over carefully as to not tear your crepe.
  • Cook for two more minutes and slide out of your pan onto a plate.
  • You can fill with your favorite toppings, and roll up or fold up your crepe for eating.

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