Easy Gluten-Free Crepes Recipe

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Average Rating: 5 | Rated By: 1 users

In France, crepes are eaten for breakfast, lunch and dinner. The filling and topping 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 vanilla coconut yogurt and fresh organic strawberries

Ingredients

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

  • Combine dry ingredients
  • Whisk together eggs, water, olive oil and maple syrup
  • Add wet ingredients to dry and whisk until 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 the 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 onto 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. The first crepe is always the hardest to make


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