Easy Gluten Free Crepes Recipe

In France, crepes are eaten for breakfast, lunch and dinner. The fillings and toppings can vary from sweet berries and yogurt, to savoury spinach and cheese or to chocolate and whip cream. I served these delicious gluten free crepes with gluten free vanilla coconut yogurt and fresh organic strawberries


1 cup all-purpose gluten-free flour blend
1 tsp. gluten-free tapioca flour
1/8 tsp. sea salt
2 eggs
2 cups water
2 Tbsp. extra virgin olive oil
1 tsp. pure maple syrup
1 Tbsp. butter or as needed, melted


Combine dry ingredients
Whisk together eggs, water, olive oil and maple syrup
Add wet ingredients to dry and whisk until all smooth. Let the batter rest for 20 minutes at room temperature.
Heat a 12-inch nonstick skillet over medium heat, and then lightly coat with butter Add 1/4 cup of batter and swirl to cover the bottom of skillet. Cook until underside is golden about 2 - 3 minutes, then loosen the edges with a spatula, flip and cook 1 more minute. Slide crepe to a plate and continue until you use up all the batter. Use butter as needed.
TIP: if the batter becomes too thick add a little water, the consistency should be like a thick cream.
Crepes can be frozen between two sheets of parchment paper for future use

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