Gluten-Free Crepes
Crepes, thin flat cakes made from batter, are popular in many cuisines around the world. You can wrap various fillings in them, or stack a large number of crepes to make a crepe cake with cream between the layers. Kids love crepes with syrup or whipped cream, or even both at once. That’s why learning to make gluten-free crepes became one of my first challenges when transitioning to a new diet.
I had a great crepe recipe before I had to give up gluten and dairy. These were the two main ingredients.
The substitute for milk was found unexpectedly. There was apple cider in the fridge that needed to be used, and it turned out to be perfect for crepes, giving them a delicate apple flavor.
Finding the right flour was more challenging. But in the end, my favorite bread mix turned out to be better for crepes than anything else. This is how I came up with the recipe for perfect gluten-free crepes, which even work great while camping. Just make sure to pack the dry ingredients ahead of time and mix the batter on-site.
Here’s what you’ll need for the gluten-free crepe batter:
- 1 cup of juice (or milk)
- 1 cup of water
- 2 eggs
- A pinch of salt
- 1 tsp of psyllium husk
- 170g of Perfect Bread Mix flour
- 5 tbsp of vegetable oil
I don’t add sugar to the crepes, but if you prefer sweet crepes, you can add a tablespoon of sugar or syrup.
In a bowl, mix the juice (or milk), eggs, water, and salt. Then add all the dry ingredients. Stir well to avoid lumps. Then pour in the vegetable oil and mix again. After that, let the batter sit for about an hour. The oil tends to rise to the top, so when cooking, make sure to stir the batter before pouring it into the pan.
Heat the pan. If it has a non-stick coating, you can skip adding more oil. If you’re using a steel pan, add a drop of oil and let it heat up. Then pour in the batter and evenly spread it over the entire surface of the pan. When the edges of the crepe are golden brown, carefully flip it over and cook the other side.
Place the finished crepes on a plate and guard them carefully from your family. Otherwise, the crepes will disappear faster than you can cook them, even if you’re using two pans at once. Tested and confirmed.
