Easy Gluten Free French Crepes Recipe
Simple yet delicious gluten-free French crepes recipe that delivers the same delicate texture. This blender crepe recipe is made with only 5 ingredients and no special pan required!
Servings 12 crepes
Equipment
Ingredients
- 2 cups whole milk or dairy-free milk
- 3 medium eggs room temperature
- 4 tablespoons unsalted butter, softened or coconut oil
- 1 teaspoon raw honey
- ¾ cup cassava flour
- ½ teaspoon fine sea salt
- additional butter for frying
Instructions
- Blend: Add all ingredients in the order listed: milk, eggs, butter, honey, flour and salt. Blend for a few seconds until frothy and thoroughly combined.
- Rest: Set the crepe batter aside a few minutes to rest and the bubbles to settle.
- Melt: Meanwhile, heat a stainless steel over medium heat. Add 1-2 teaspoons of butter and melt, swirling to cover the entire bottom of the pan.
- Cook: Pour ¼ cup of the batter onto the pan, lift the pan off the heat and tilt it with a circular motion so that the batter coats the bottom evenly. Return the pan to the heat and cook on medium-low heat until you start seeing the bubbles on the surface of teh crepe form. You'll also see the edges lifting from the pan.
- Flip: Once the bottom is lightly golden, carefully flip the crepe with a thin metal spatula and cook the other side for about 20-30 seconds. Slide it over to a plate or platter or use a wide spatula to remove the crepe from the pan.
- Repeat: Do this with the remaining batter adding butter between the crepes as needed to avoid sticking.
Notes
Storage: Leftover crepes can be stored in an airtight container for up to 6 days in the fridge. To freeze, stack crepes with parchment paper separating each crepe and keep in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight at room temperature.
To reheat: Gently warm in a toaster oven at 250°F until warmed through. Or reheat on the stovetop in a dry skillet.
Helpful tips:
- Practice makes perfect - Don't be discouraged if the first few crepes don't turn out perfectly. In fact, it is customary and totally appropriate for the cook to eat the first few.
- Preheat the pan - A properly heated pan ensures that the crepes cook evenly and quickly. Preheat the pan first on medium heat then melt the butter.
- Measure with a measuring cup - Use a ¼-cup measuring to deliver just the right amount of batter.
- Use a crepe spreader - Though not necessary, this tool will help you easily distribute the batter in the pan to achieve thin and uniform crepes.
- Watch the crepes closely - Be attentive while cooking the crepes as they cook quickly. Avoid leaving the pan unattended to prevent burning.
- Stir the batter often - Be sure to stir often as flour settles on the bottom, changing the consistency of it. You may need to add a few tablespoons of milk to thin it out as you get low on the batter.
Nutrition
Calories: 102kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 129mg | Potassium: 79mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 1mg