This is an easy, fool-proof recipe for gluten free crêpes. They come out nice and thin, yet hold together very well. Fill them with fresh fruit and yogurt, cinnamon, honey, or even savory items (just omit the sugar in the batter).
1 1/4 cups milk (can substitute with almond milk or soy milk)
2 tbsp. melted butter or canola oil
1 cup gluten free flour blend (I used 2/3 brown rice flour and 2.5 tbsp tapioca starch, and 2.5tbs gf oat flour)
1/2 tsp. salt
1 tsp. sugar
1/8 tsp baking powder
canola oil to grease pan
Whisk together the milk, eggs, sugar, and melted butter until blended. In a separate bowl, combine flours, salt and baking powder, then add the dry ingredients to wet ingredients and whisk together until a very thin pancake batter is formed. If batter is too thick, slowly add more milk until desired consistency is achieved.
Heat a non-stick skillet on medium and wait to add your batter until pan sizzles when a drop of water hits it (make sure it isn’t too hot, or your delicate crêpe will burn). Pour about 3 tablespoons batter into the heated, greased skillet and quickly swirl batter around in pan in circular motion until it covers the entire surface of pan. Your crepe will be ready to flip within 30 seconds to a minute, so stay by your stove to keep an eye on it.
Store cooked crêpes in oven on low heat while you finish the batch. This recipe makes enough crêpes for 3-4 people but the keeps well in the fridge for a day if you don’t have guests to help you eat them.