Gluten-Free Crepes

• servings: 8 servings
• active time: 10 minutes
• total time: 16 minutes

Ingredients

2 large eggs

¾ cup milk (for a dairy-free option, use plain unsweetened almond, cashew, or coconut milk)

½ cup water

1 cup gluten-free all-purpose flour with xanthan gum

¼ tsp xanthan gum (leave out if your flour already has it)

2 tbsp granulated sugar (omit for savory crepes*)

1 tsp pure vanilla extract (omit for savory crepes)

3 tbsp unsalted butter (melted, for a dairy-free option, use Smart Balance butter)

Directions

Whisk

In a large bowl, whisk the eggs with your hand mixer or stand-up mixer.

Mix

Add all of the rest of the ingredients and mix on medium for 1 minute and until all the ingredients are fully combined and the batter is smooth.

Spray a non-stick pan with gluten-free cooking spray. Make sure to fully preheat your pan before making any crepes, as starting the batter in a cold pan can cause it to seize up and turn rubbery. We want a hot pan and a quick cook for the best texture!

Cook

Pour ¼ cup of the batter into the center of a greased pan. Pick up the pan from the stove and swirl the pan to spread the batter evenly make a circle. Cook over medium heat for 30-45 seconds or until browned on the bottom.

Flip the crepe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.

Serve

Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings. Enjoy!

Nutrition

• Serving Size: 1 crepe
• Calories: 130 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Cholesterol: 54 mg
• Sodium: 66 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 3 g