This gluten-free crepe recipe is super easy! The batter is so reliable, you'll get beautifully thin yet tender crepes to be proud of, every time.
To make 12 gorgeous wheat and gluten free crepes, you'll just need one bowl!
First, you'll sift gluten free flour, salt, bicarb and icing sugar into a bowl. Next you'll add egg, milk and melted butter (the secret to a tender crepe!). Whisk it all together and your crepes are ready to fry - I told you it was simple!
To give them a little extra texture and flavour, I'll also show you how to scatter on some rolled oats at just the right moment to get the to stick and ever so slightly toast on the surface of your crepes. So good!
Ingredients
- 200 g (7.1 oz) gluten-free plain flour
- Pinch salt
- 1 tsp bicarbonate of soda
- 30 g (1.1 oz) icing sugar
- 2 medium free range eggs room temperature, beaten
- 500 ml (1.1 pt) whole milk room temperature
- 25 g (0.9 oz) butter melted (plus more to fry)
- 50 g (1.8 oz) gluten-free rolled oats optional
Equipment
- Hand whisk
- Wide nonstick pan
- Spatula / fish slice
- Baking paper (optional)
Instructions
Sift the flour, salt, bicarbonate of soda and icing sugar into a bowl.
Mix and make a well.
Add the beaten eggs, milk and melted butter.
Use your whisk to stir the liquid, gradually incorporating the flour. Continue until all of the liquid is incorporated and you have a smooth batter.
Warm a pancake pan over a medium heat with a dot of butter.
Ladle in just enough batter to coat the pan in a thin layer, swirling to reach the edges.
Quickly sprinkle with a tablespoon of oats, if using.
After about 60 seconds, the top of the crepe should be set and the underneath is golden. Flip and cook for a further 30-60 seconds until golden on both sides.
Tip onto a plate, cover and continue until all the crepes are cooked. It’s a good idea to give the batter a gentle stir between each crepe as gluten-free flour sometimes sinks.
These crepes don’t tend to stick together but you can put a little baking paper between layers, if you wish.
Now you're ready to serve, how will you enjoy them? Sugar and lemon is, of course, a classic option.
Or you spread them thinly with Nutella and roll up!
However you serve them, don't forget to drop me a comment to let me know how you got on!
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Gluten free crepe recipe
Ingredients
- 200 g (7.1 oz) gluten-free plain flour
- Pinch salt
- 1 tsp bicarbonate of soda
- 30 g (1.1 oz) icing sugar
- 2 medium free range eggs room temperature, beaten
- 500 ml (1.1 pt) whole milk room temperature
- 25 g (0.9 oz) butter melted (plus more to fry)
- 50 g (1.8 oz) gluten-free rolled oats optional
Equipment
- Hand whisk
- Wide nonstick pan
- Spatula / fish slice
- Baking paper (optional)
Instructions
- Sift the flour, salt, bicarbonate of soda and icing sugar into a bowl. Mix and make a well.
- Add the beaten eggs, milk and melted butter.
- Use your whisk to stir the liquid, gradually incorporating the flour. Continue until all of the liquid is incorporated and you have a smooth batter.
- Warm a pancake pan over a medium heat with a dot of butter.
- Ladle in just enough batter to coat the pan in a thin layer, swirling to reach the edges.
- Quickly sprinkle with a tablespoon of oats, if using.
- After about 60 seconds, the top of the crepe should be set and the underneath is golden. Flip and cook for a further 30-60 seconds until golden on both sides.
- Tip onto a plate, cover and continue until all the crepes are cooked. It’s a good idea to give the batter a gentle stir between each crepe as gluten-free flour sometimes sinks.
- These crepes don’t tend to stick together but you can put a little baking paper between layers, if you wish.
Video
Nutrition
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