2/3 c. gluten free flour mix
1/2 tsp. salt
1 1/2 c. milk (or nondairy milk substitute)
2 Tbsp. butter, melted
Fancy a chic brunch? CrÍpes safe for the celiac set.
Note: CrÍpe batter has to sit before using, so give yourself plenty of time.
Place flour, salt, and eggs in a medium bowl. Whisk together until smooth.
Slowly beat in milk and melted butter.
Set aside 1-2 hours in a cool place.
When you're ready to make them, heat a skillet or crÍpe pan over medium heat. Add a small amount of oil to the pan. Pour 1/4 c. batter over the pan. Tilt the pan so that the batter covers the bottom in a thin coating. As it cooks, you can see the dryness creep in from the edges. When the edges start to curl up just a little, it's time to flip. The bottom will be golden brown in spots.
To flip it, slide a spatula under it gently and flip. If you're hard-core, dip your fingertips in ice water and grab it. CrÍpes are delicate creatures; it can take a while to get the hang of it.
The crÍpe cooks on the opposite side just for a moment. (Enough time to cool off your fingers if you burned them flipping it.) Then remove to a plate.
Repeat until the batter is used up.
CrÍpes can be filled with sweet fruit fillings or savory meat-chunky gravies. Use them as Swedish pancakes and serve with lingonberry and whipped cream. Or use them in blintzes.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 20th, 2007