3/4cupmilk, dairy-free use almond, cashew or coconut milk.
1cupgluten-free all-purpose flour(I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
1/4teaspoon xanthan gum(leave out if your flour already has it)
1teaspoonpure vanilla extract
3tablespoonsmelted butter, for dairy-free use Smart Balance butter
In a large bowl, whisk the eggs with your hand mixer or stand up mixer. Add all of the rest of the ingredients and mix on medium for 1 minute and until all the ingredients are fully combined and the batter is smooth.
Spray a non-stick pan with gluten-free cooking spray.
Pour 1/4 cup of the batter into the center of a greased pan. Pick up the pan from the stove and swirl the pan to spread the batter evenly make a circle. Cook over medium heat for 30-45 seconds or until browned on the bottom. Flip the crepe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings. Enjoy!
Store leftovers in an air-tight container for several days or in the freezer for up to two months. Thaw frozen crepes on the counter before gently peeling apart.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
For savory crepes, omit the granulated sugar and pure vanilla extract and add a 1/4 teaspoon salt and your favorite herbs to the crepe batter.
If you refrigerate the crepe batter for 1 hour it will help keep the crepes from tearing during cooking. The batter will keep for up to 48 hours.
Store in an airtight container and they can be frozen for up to 2 months.
Thaw frozen crepes on the counter before gently peeling apart.
The crepe batter can be made the night before and stored in the refrigerator for up to 48 hours.
You can store the cooked crepes in an air-tight container for up to two days before serving them. Once cooled, stack the crepes on top of each other and store in an airtight container. Refiergrate up to 5 days.
Reheat the crepes in the microwave for 10-15 seconds. Please watch your microwave because all microwaves are different.