Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1 1/2 cups milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or neutral oil
- 1-2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Whisk the gluten-free flour, salt, and sugar in a bowl.
- In another bowl, whisk milk, eggs, melted butter, and vanilla.
- Pour wet into dry and whisk until smooth. Let batter rest 15 minutes.
- Heat a lightly oiled nonstick skillet over medium heat. Pour 1/4 cup batter, tilt to spread thin. Cook 1-2 minutes until edges lift, flip and cook 30-45 seconds more.
- Repeat with remaining batter. Keep warm in a low oven if needed.
- Serve with berries, yogurt, or maple syrup.
Notes
- Resting the batter helps achieve thinner crepes and better texture.
- Adjust consistency with a splash of milk if batter seems thick.
- Use a nonstick pan and light oil to prevent tearing.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Method: Stovetop
- Cuisine: French-inspired, Gluten-Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 crepe
- Calories: 110 Kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
