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!
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.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.