Anyone who knows me knows I absolutely LOVE crepes. So I thought it would be fitting to share my gluten-free crepe recipe as the first recipe on my blog!
This recipe makes 3 large (approx. 12″) crepes
- 1/2 cup Robin Hood gluten-free flour blend
- 1 teaspoon sugar (or to preference)
- 1 egg
- 1 cup of milk
- 1 tablespoon melted butter
In a small bowl or measuring cup mix flour and sugar, set aside. In a large bowl beat together milk and 1 egg. Slowly mix in the flour to avoid clumping. Once smooth, add the melted butter.
Heat a crepe pan (or lightly oiled skillet) over medium-low heat – I usually set it a little bit below medium so that the crepe doesn’t burn. Pouring or scooping the batter into the pan, begin to gently tip and rotate the pan so that the batter spreads evenly and thins out to form the paper-like consistency of crepes. Flip crepe once edges appear golden-brown. Cook for another few minutes and serve hot!
I like to enjoy these crepes with strawberries and nutella, but you can add anything you like! This recipe can even be used to make savory crepes (when prepared without sugar). Just make sure to make them a little bit thicker.