Gluten-Free Easy Breakfast CrepesFrom peetabear 7 years ago
How to make it
- Mix flour and sugar in a blender or mixing bowl. Add milk, eggs and vanilla and combine well. Batter should be thin, like cake batter. If it’s too runny, add more flour, a tablespoon at a time.
- Place oil in a heavy skillet or non-stick pan and heat skillet to medium high. Pour enough batter into the skillet to coat the bottom of the pan. Tilt the pan until batter is evenly distributed. Cook until bubbles cover the crepe. Peek at the bottom; crepe should cook until bottom is lightly browned. (Patience is key here. If you flip too early, you’ll split the crepe). Flip crepe with a spatula and cook briefly until done. Repeat until all batter is used.
- **Tip: Eating egg free? An egg substitute may make these crepes more brittle. To help prevent this, add ¼ cup more milk and 1 teaspoon oil to the batter. Keep crepes small, about 4 to 5 inches in diameter.
The Cookpeetabear Mid-hudson Valley, NY
The Rating6 people
Yum!cuzpat in Sikeston loved it
Goodyhungrybear in Miner loved it
I love crepes. So now I can make them. Great recipe.
EDspinach1948 in Dorchester-Boston loved it
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