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Gluten Free Crepes Recipe

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Home > Everywhere > Breakfast | Fun for Children | Gluten Free | Kids | Recipes
by Dayna Chu (subscribe)
I'm the Chief Funster of the Chu Crew; I love finding adventures for my husband and I and our
four kids to enjoy. Come along! Heart my article and subscribe to the fun.

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Published February 26th 2014

The Best Gluten Free Crepes You Have Ever Laid Lips On
My husband, Karl, is the cook of our family,
and spoiled I am. He thinks like an engineer
and loves to perfect the details of any recipe
he tries.
Karl's new year's resolution was to expand
his cooking repertoire and to try at least one
new recipe each month; last month he
challenged himself with a gluten-free crepe
recipe. He hit this one out of the park.
Without further adieu, here is the recipe for
The Best Gluten Free Crepes You Have
Ever Laid Lips On:
My son enjoying his gluten-free crepe

He started with a base recipe for inspiration,

large image
just looking at the ingredients, it looked a
little... ummm... lacking. Rice flour lacks the natural sweetness that wheat flour has. We
happen to love the gluten-filled crepe recipe on cooksillustrated.com (membership required),
so he basically substituted the all-purpose flour with rice flour in the Cook's Illustrated recipe,
and reduced the number of eggs from three to two, and got the following:

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Ingredients:
1 cup rice flour (about 4 oz in weight)
1/4 teaspoon salt
1 teaspoon sugar
2 large eggs
1 cup whole milk
1 tablespoon butter, melted and slightly cooled
Instructions:
Add 1 teaspoon of oil to the middle of a non-stick pan, and put it on medium-low to
medium heat for about 3 minutes, proceed while pan and oil is heating up
Combine the dry ingredients in a mixing bowl
In a separate bowl, whisk up the eggs
Mix the milk to the eggs
Add 1/2 the liquid into the dry ingredients and mix well until no more lumps
Whisk the melted butter into the batter
Add remaining milk/egg mixture into the batter
Tilt the pan around and coat the pan with the oil in it, then use a pair of tongs with a wad
of paper towel to wipe up any excess oil
Add 1/4 cup of batter to the pan and tilt it around to spread out the batter
Cook until the underside is light golden brown (about 1 minute); adjust heat if required
Flip the crepe and cook the other side; about 30 seconds
Repeat

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Other Notes:
You can get rice flour on the cheap at any Asian grocery store. We can get a 500g bag
for AUD$0.90 here in Melbourne.
The crepes are thin, and can be difficult to flip with a spatula. Use a thin spatula to lift
the edge a bit. Grab the edge with your fingertips and flip it with both hands. It may be a
bit hot, but he has yet to burn himself.
You should not need to oil the pan between crepes as the butter in the batter oils the
pan continuously.

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Gluten Free Crepes Recipe - Everywhere

22/03/2014 1:04 am

You may use light or skim milk, but the crepes may turn out drier and less "spongy" than
with whole milk.
You may try this recipe sugar-free by skipping the sugar and salt; the texture isn't
affected, but of course they are not as sweet; back to the whole bit about rice flour
lacking the natural sweetness that wheat flour has.

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The result? A stretchy, chewy, perfectly sweet crepe that would scare me if I hadn't seen
them being made gluten-free before my very eyes. These are also still good cold, and/or
reheated... more that I can say for a lot of flour-based GF foods.
Be aware that rice flour isn't a straight
replacement for wheat flour usually; it just
happened to work in this recipe due to the
thin, flat nature of crepes.

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Categories

Now that your crepes are ready, add some

jam inside and a dollop of whipped cream
or fruit on top. My four-year-old daughter
likes to have just peanut butter spread on,
then rolled up and eaten like a little burrito.
My son likes it with jam, sometimes rolled
and sometimes cut up and eaten with a
fork like pancakes; with filling inside, they
tend to get squeezed out when you cut it.
I sliced fresh mango for mine this time, just piled on top and cut and eat like a pancake.
I also love lemon and sugar.
How do you eat your crepes?
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