These gluten-free crêpes are an easy twist on traditional French crêpes, and are every bit as delicious as the classic thin pancakes.
Gluten Free, Vegetarian
all-purpose gluten-free flour (with xanthan gum), such as Cup 4 Cup
Use a rice-based AP flour, never a bean-based flour. See Recipe Notes for directions to use flour without xanthan gum
melted butter, plus more butter or oil for brushing hot pan
Optional add-ins for savory crêpes:
diced fresh herbs
Optional add-ins for sweet crêpes:
dash sweet liqueur
Whisk together all ingredients in a bowl.
Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.
To use All-Purpose Gluten-Free flour WITHOUT xanthan gum, make the following adjustments:
Use ⅔ cup milk + ⅔ cup water (instead of 1 cup of each)
Whisk the batter
in before pouring into the hot pan for EACH crêpe. Without the xanthan gum, the flour will tend to sink to the bottom and the liquids will rise to the top.
King Arthur's Gluten-Free All-Purpose Flour without Xanthan Gum
Yields: About eight 10" crêpes, ten 8" crêpes, or twenty 5" crêpes
Nutrition information is for one 8" crêpe, and does not include optional ingredients.