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Perfect gluten free crepes recipe

Perfect gluten free crepes recipe


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  • Recipes
  • Dish type
  • Pancakes
  • Gluten free pancakes

These gluten free crepes are so quick and easy to make. For sweet crepes, add 2 tablespoons sugar and 1 teaspoon vanilla extract to the batter.

4 people made this

IngredientsServes: 15

  • 270g gluten free flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 4 eggs
  • 350ml milk
  • 55g butter, melted

MethodPrep:15min ›Cook:2min ›Extra time:40min resting › Ready in:57min

  1. Combine flour, salt and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the centre; mix until slightly combined. Add melted butter and mix until a batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
  2. Melt butter in an pan over medium heat. Pour 2 tablespoons of batter into the pan and immediately rotate the pan to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the pan to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.

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Perfect Gluten Free Pancakes

Perfect Gluten Free Pancakes are soft and fluffy, made with fridge and pantry staples, and easily made dairy free, too. Mixed and cooked in minutes!

This post may contain affiliate links.

Is anyone else enjoying their weekends more now that nothing’s open? I admit to over-scheduling weekends in the past to pack in all the fun I felt we “should” be having as a family on our days off together. The result was making wonderful memories, of course, but not taking the time to simply rest – which I now realize is so needed at the end of a busy week!

For example this past weekend, instead of hustling off to some festival or the Farmer’s Market, we went for a family walk. I cleaned, gardened, read a book, and took a nap. TOOK. A. NAP. Totally unheard of! All without feeling guilty that we did nothing…because there’s nothing to do! Can you relate? Anyway, I entered this week actually feeling refreshed because we took it so slow. This is a change of pace that I’m going to work hard to maintain for as long as possible after this whole mess is over.

One way things have stayed the same is that we still go the extra mile for breakfast on the weekends. Actually, make that half a mile. Heck, maybe even a quarter mile…at a wog. That is to say, Perfect Gluten Free Pancakes are a totally tasty way to kick off the day and take mere minutes to make with fridge and pantry staples!

Awww yeah – big, fat, fluffy pancakes made with simple everyday ingredients like gluten free 1:1 baking flour, baking powder, a wee bit of sugar, an egg, butter, and milk. That’s it! So good. SO. GOOD! Perfect, if I do say so myself. Serve with real maple syrup or homemade Butter-Pecan Syrup. You’re welcome.

Don’t forget that, although pancakes are a classic breakfast and brunch dish, breakfast for dinner (BFD) is a wonderful thing. I make BFD a lot in the summer when the kids and I are outside right up until dinnertime. Get some pancakes browning and bacon sizzling then scramble a few eggs at the last minute. Boom – dinner’s done in 20 minutes with no thawing, grilling, nor baking required. So easy!

Gluten Free Zucchini Coffee Cake


Gluten Free Crepes

The filling is the same recipe I used for the Berries n Cream Parfait recipe that’s on the blog from earlier in the year. It’s so easy to put together and not only is it delicious, the protein from the Greek yogurt helps keep you full in a sweet way that’s perfect for those who have massive sugary cravings…

Eggs, bananas, greek yogurt, raspberries sounds like a great way to start the day to me!

If you have a healthy breakfast you eat on the daily, share it in the comments.


Easy Gluten Free Vegan Crepes

Guest recipe from Romilly Hodges, MS from Dr. Kara Fitzgerald.com

I bet you never thought it would be possible to make delicious crepes without egg, dairy, or gluten! Through a lot of trial and error, I finally hit on this perfect recipe that is just as delicious as the original version. These crepes also work well as wraps for lunches or snacks, and kids love them too!

These gluten free vegan crepes will keep in the refrigerator for 2 to 3 days covered with wax paper and then in cling wrap. Use wax paper between the individual crepes to keep them from sticking together. They can also be made in large batches and then frozen so long as you follow the storage instructions I just shared.

Another cool thing about these crepes that differs from my gluten free wraps on the market is that they are pretty pliable. This means that they don’t need to be reheated before using them as a wrap.

About the guest author…

Romilly Hodges, MS, is a nutritionist who is passionate about the power of food to nourish and heal the body, and uses a science-based approach to personalize food and nutrient recommendations.

She is experienced in the implementation of many diets, including complex, multi-layered, and customized eating plans for adults, children and families and works with Dr. Kara Fitzgerald. Her approach is firmly rooted in a love of good-tasting food, complemented by helping individuals find practical and enjoyable ways to reach their wellness potential.


Perfect gluten free crepes recipe - Recipes

Recipe by Anna Sobaski

These versatile crepes make a delicious meal for any time of day, and would be a perfect Mother’s Day treat! They can be made with either our yeast free or maple mix, and can be stuffed with your favorite filling.

Makes approximately 15-9 inch crepes.

  • 1 ¾ Cup Breads from Anna ® Yeast Free Mix
  • ½ teaspoon salt
  • 2 Cups milk or non-dairy liquid
  • 3 eggs
  • 3 Tablespoons oil
  • 1 package Breads from Anna ® Maple Pancake Mix
  • 3 cups milk
  • 3 eggs
  • 1/3 cup oil
  • 2 cups loosely packed fresh spinach
  • 2 cups feta cheese
  • 1 roasted red pepper
  • oregano and chives to taste
  1. Stir together dry ingredients. Whisk together milk, eggs, and oil, and add to dry ingredients, stirring until batter is smooth. Set batter aside while you prepare your fillings.
  2. Heat 9-inch skillet over medium heat and brush with oil.
  3. Use a ¼ cup measuring cup as a ladle. Fill ¾ full with batter, and ladle into pre-heated pan.
  4. Tip pan in a circular motion until bottom is covered by a thin layer of batter.
  5. Cook until top of crepe has covered with bubbles and set, and bottom is lightly browned. Loosen edges and flip with a rubber spatula and cook until underside is also lightly browned.
  6. Transfer crepe to a plate and cover to keep warm while cooking the remaining crepes.
  7. Spread filling all over crepe. Fold in half and in half again, or fold in right side and left side toward center, overlapping slightly then roll away from yourself until you have a roll.

Crepes may be made ahead and stored in the refrigerator. Reheat in skillet over medium heat, one at a time.


Gluten-Free Crepes

Gluten-free crepes are easy, yummy and translate well to gluten-free flours. Serve with a little powdered sugar and a big glass of milk, and you’ve got yourself a great breakfast … or dinner. I love them and I hope you will love them too.

Ingredients

  • 1 cup Gluten-Free Flour Mix (Without Xanthan/Guar Gum Or Salt)
  • ⅛ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 Tablespoon Sugar
  • 3 Tablespoons Melted Unsalted Butter, Divided
  • 1-¼ cup Milk
  • 2 whole Large Eggs
  • ½ teaspoons Vanilla
  • 1 Tablespoon Vegetable Oil
  • Fillings Of Your Choice: Butter And Powdered Sugar, Fruit Compote, Nutella, Maple Syrup, Etc

Preparation

Mix the flour, baking powder, salt and sugar in a small bowl.

In a microwave safe bowl or ramekin, melt two tablespoons of butter. This should only take 30-60 seconds but keep an eye on it.

In a larger bowl, mix the milk and eggs. Then drizzle in the butter, constantly stirring the milk mixture. Stir in the vanilla. Combine the wet and dry ingredients, and whisk until the batter is smooth.

In a small bowl or ramekin, melt another tablespoon of butter. Once melted add a tablespoon of vegetable oil.

Heat a 10-inch nonstick pan over medium-high heat. With every crepe, do these steps: Brush the pan with the butter/oil mixture, whisk the batter (the flour sinks to the bottom of the batter), and scoop 1/4 cup of batter into the pan. Once you add the batter quickly grab the handle of the pan and twirl it around until the crepe is spread thinly and evenly. After 45 seconds to a minute, flip the crepe and let it cook for 30 seconds to a minute on the other side. Remove the crepe to a plate and repeat the process with the remaining batter.

Yields approximately eight large crepes.

Serve with any of the following: butter and powdered sugar, fruit compote, Nutella, maple syrup, or savory fillings.


Gluten Free Crepes (French-Style Gluten Free Pancakes)

It was 9 pm on a Monday, and I wanted some gluten free crepes. Not thick, American-style fluffy pancakes. No, the French version. The thin, delicate pancakes perfect for filling and rolling and folding.

People have all these misconceptions about crepes (or, more accurately, crêpes). How they’re difficult to make, and fragile, and easy to tear, and impossible to flip… surely, then, making a gluten free version of these thin pancakes has to be an impossible task.

Not. At. All. You see, I grew up on French-style crepes. They were a thing you would quickly throw together on a weekend, for a lazy breakfast. There was always a multitude of toppings to choose from. Sour cream and sugar (absolutely divine), jams and marmalades, Nutella (of course), chopped nuts for the crunch… it was a DIY pancake feast, and it was always always incredibly fun.

Later on, when gluten free became something I had to think about, I didn’t give up my crepes. Heavens, no! And adapting the original recipe was truly a piece of (pan)cake. Just swap the normal wheat flour for a shop-bought gluten free flour blend, and throw in a pinch of xanthan gum. That’s all there is to it.

But anyway, there I was, at 9 pm, with my stack of… actually rather pretty gluten free crepes… and I could hardly wait to tuck into them. But, of course, because they were oh-so-pretty, I simply had to take just a few pictures.

“Just a few pictures” evolved into a full-out photoshoot – as you do, living a food blogging life. But I am actually super happy I took that time: because I can now share this SUPER EASY (and incredibly delicious) gluten free crepe recipe with you!

Seriously, you can have these crepes made in about 15 minutes! And even though they’re gluten free, they taste (and look and smell) just like any well-made French crepes.

The toppings… those, I leave to you. Get as creative as you want. I actually had a few gluten free crepes just straight-up plain – they are delicious whichever way you eat them.

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More Gluten Free European Desserts to Try:

Learning how to eat gluten free is easy and delicious when you have recipes like this one to make. I also include below what to look for if you are thinking about having gluten free crepes in a restaurant so you can ensure you stay safe dining gluten free.

If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!


Gluten-free dessert crêpes

We all know that crêpes come from France, right? Brittany, to be exact. But did you know that the word crêpe actually originates from the Latin word, crispus, which means curled?

I guess this is fitting, considering that crêpes are typically rolled up, like big cigars, around some sort of sweet or savory filling. But there are so many unique ways to present them, and they answer to so many names.

OK, maybe they don't actually answer you when you call them, but cuisine often DOES talk in some way or another, having a story to share, or a rich history to carry.

So whether you're in Italy enjoying a crespella, feasting on a German pfannkuchen, or boasting a Russian blintz, this skinny pancake could easily be a star at your table any time of day. Call ’em what you wish – let's just make some NOW!

This is another glorious recipe where you won't need to plug in your mixer. In a medium-sized mixing bowl, combine:

  • 2 cups (312g) Gluten-Free Multi-Purpose Flour
  • 1/2 teaspoon salt
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon xanthan gum

In a separate bowl or measuring cup, beat together:

Make a shallow well in the flour mixture and pour in about half the liquid.

Stir everything together, then add the rest of the liquid ingredients and combine thoroughly. Don't fret over small lumps, they won't stick around for long!

Add 4 tablespoons (57g) melted butter.

Stir it in, then allow the batter to rest at room temperature, covered, for at least an hour.

Heat your crêpe pan or a cast iron pan over medium-high heat. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup batter into the bottom of the pan,

Immediately pick the pan up and tilt it in a circular motion, so the batter covers the bottom surface.

Cook the crêpe until the bottom begin to brown and you can slide a spatula under it to flip with ease. Cook briefly on the other side, place on a warm plate, and cover until the remaining batter is cooked.

Like simplicity? Just folding these tender treats and dusting with a little powdered sugar or drizzling with maple syrup is basic perfection.

If you're in a fancier mood, there are endless ways to dress a crêpe. For the autumn season, I highly suggest this apple filling recipe, or perhaps you'd like to stick with a more traditional cheese filling.

Looking to cut the sweet from your life? Omit the sugar and vanilla from this simple recipe and find some savory filling inspiration. Just be sure to use gluten-free flour in place of the all-purpose flour in this one!


Gluten Free Crepes Recipe

My husband, Karl, is the cook of our family, and spoiled I am. He thinks like an engineer and loves to perfect the details of any recipe he tries.

Karl's new year's resolution was to expand his cooking repertoire and to try at least one new recipe each month last month he challenged himself with a gluten-free crepe recipe. He hit this one out of the park. Without further adieu, here is the recipe for
The Best Gluten Free Crepes You Have Ever Laid Lips On:

He started with a base recipe for inspiration, just looking at the ingredients, it looked a little. ummm. lacking. Rice flour lacks the natural sweetness that wheat flour has. We happen to love the gluten-filled crepe recipe on cooksillustrated.com (membership required), so he basically substituted the all-purpose flour with rice flour in the Cook's Illustrated recipe, and reduced the number of eggs from three to two, and got the following:

1 cup rice flour (about 4 oz in weight)
1/4 teaspoon salt
1 teaspoon sugar
2 large eggs

1 cup whole milk
1 tablespoon butter, melted and slightly cooled

  • Add 1 teaspoon of oil to the middle of a non-stick pan, and put it on medium-low to medium heat for about 3 minutes, proceed while pan and oil is heating up
  • Combine the dry ingredients in a mixing bowl
  • In a separate bowl, whisk up the eggs
  • Mix the milk to the eggs
  • Add 1/2 the liquid into the dry ingredients and mix well until no more lumps
  • Whisk the melted butter into the batter
  • Add remaining milk/egg mixture into the batter
  • Tilt the pan around and coat the pan with the oil in it, then use a pair of tongs with a wad of paper towel to wipe up any excess oil
  • Add 1/4 cup of batter to the pan and tilt it around to spread out the batter
  • Cook until the underside is light golden brown (about 1 minute) adjust heat if required
  • Flip the crepe and cook the other side about 30 seconds
  • Repeat

The result? A stretchy, chewy, perfectly sweet crepe that would scare me if I hadn't seen them being made gluten-free before my very eyes. These are also still good cold, and/or reheated. more that I can say for a lot of flour-based GF foods.

Be aware that rice flour isn't a straight replacement for wheat flour usually it just happened to work in this recipe due to the thin, flat nature of crepes.

Now that your crepes are ready, add some jam inside and a dollop of whipped cream or fruit on top. My four-year-old daughter likes to have just peanut butter spread on, then rolled up and eaten like a little burrito. My son likes it with jam, sometimes rolled and sometimes cut up and eaten with a fork like pancakes with filling inside, they tend to get squeezed out when you cut it.

I sliced fresh mango for mine this time, just piled on top and cut and eat like a pancake. I also love lemon and sugar.



Comments:

  1. Cyneleah

    Here are the ones on!

  2. Byrtel

    A god is known!

  3. Zolotilar

    Super class !!!



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