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These crepes are made with Cup 4 Cup flour. This flour is sold in Williams-Sonoma, Fresh Market, or you can purchase it on Amazon.
They taste just as I remember crepes with gluten, or even better. No matter how many I make, they disappear quickly.
Ingredients:
4 eggs
3/4 cup of Cup 4 Cup flour
2.5 cups of milk (or milk substitute)
1 Tbs of sugar
1/2 tsp salt
1 tsp vanilla
2 Tbs of Canola oil
(Makes about 15 crepes)
Mix ingredients with a mixer.
Heat up non stick frying pan. Spray PAM. Pour a few tablespoons of batter. Pick up the pan and roll the batter around to spread it out.
If you like thin crepes, adjust the amount of batter accordingly in the pan. As the crepe browns a little, flip it and cook the other side.
Put wax paper in between cooked crepes, so they don’t stick together.
We like to put honey and a little kosher salt, then fold it and add powdered sugar on top. Also, we put cottage cheese or jelly in them with powdered sugar on top. My kids love these. It’s one of their favorites. They like to add their own toppings and fold it themselves.
What do you like to serve with your crepes?
Thank you for the recipe: this worked surprisingly well, and I could not even tell these were gluten-free. They were beautiful and delicious served with wild blueberries and maple sugar.
It sounds delicious, crepes served with wild blueberries and maple sugar. Thanks for your feedback
How are you supposed to flip these???? They fell apart every time I looked at them wrong. I gave up. Wasted a lot of ingredients.
I use non-stick frying pans, and also spray PAM (non-stick spray) in between frying. Never had a problem of them sticking to the pan. Sorry it didn’t work out for you
We just made it for breakfast. My little Celiacs loved it. Thank you.
You are welcome. Happy to hear they loved it.