No-Wheat Crêpes

Gluten Free Breakfast Recipes

2/3 c. gluten free flour mix 1/2 tsp. salt 3 eggs 1 1/2 c. milk (or nondairy milk substitute) 2 Tbsp. butter, melted

Fancy a chic brunch? Crêpes safe for the celiac set. Note: Crêpe 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 crêpe 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. Crêpes are delicate creatures; it can take a while to get the hang of it. The crêpe 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. Crêpes 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: Friday May 11th, 2007 and modified on Sunday May 20th, 2007