GFCF Light and Fluffy Crepes

These light and fluffy gluten free and casein free crepes come from www.agirlamarketameal.com. Serve with warm berry compote for a delightful breakfast treat.

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Submitted By Alison Needham from the blog A Girl, A Market, A Meal
These light and fluffy gluten free and casein free crepes come from www.agirlamarketameal.com. Serve with warm berry compote for a delightful breakfast treat.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 48
Rating: 4.02
You:
Rate this recipe!
Submitted By Alison Needham from the blog A Girl, A Market, A Meal
These light and fluffy gluten free and casein free crepes come from www.agirlamarketameal.com. Serve with warm berry compote for a delightful breakfast treat.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Crepes:

    1. Beat eggs in a bowl, then add almond milk, sugar and extracts and whisk to combine.

    2. Gradually whisk in the baking flour and whisk until smooth. Add the salt and butter and whisk until fully incorporated. The mixture will be about the consistency of heavy cream.

    3. Heat an 8-inch non-stick skillet over medium heat. Rub the end of the stick of vegan butter around the bottom and sides of the pan just to coat.

    4. When the butter is sizzling (but not smoking or browning) drizzle in a scant quarter cup of batter. Swirl the pan so the bottom is evenly coated.

    5. Cook the crepe for about 1-2 minutes, until the bottom is just beginning to brown and the top of the crepe has solidified. Carefully insert a rubber spatula under one side of the crepe and slide it to the middle. The crepe should lift from the pan and be easy to flip over. The trick is waiting until the crepe is cooked enough on the bottom side. When it is golden brown underneath, it will release itself from the pan and be easier to flip over.

    6. Cook the crepe for about 40 seconds on the second side, then remove from the pan and place on a plate, lined with a paper towel.

    7. Repeat the process, first buttering the pan between each crepe, to use the rest of the batter. Layer the crepes with waxed paper, so they don't stick to one another. Crepes can be kept warm in a 250 degree oven, or refrigerated for later use. Reheat crepes in a 350 degree oven for about 10 minutes, if they have been refrigerated.

    8. Serve crepes warm, sprinkled with a bit of powdered sugar or topped with strawberry and rhubarb compote (below).

    Not only are these crepes easy to prepare, but you can make them ahead, as well. Simply place a sheet of wax paper between each unfilled crepe and place in a zip-top bag. Crepes can then be refrigerated for up to 3 days (or wrap the layered crepes tightly in foil, then a zip-top bag and freeze for up to 3 months). To use frozen crepes, thaw overnight in the refrigerator. Reheat cold crepes in the oven at 350°F for 10 minutes, or until they are heated through. Yield: 8-10 crepes

    Strawberry and Rhubarb Compote:



    1. Place rhubarb and sugar in a medium size pot over medium heat. Bring to a simmer, reduce heat and continue to simmer for about 7 minutes, until the rhubarb is tender.

    2. Gently stir in the strawberry quarters and pour into a bowl to cool the mixture slightly. Stir in the mint leaves, and drizzle over warm crepes (or refrigerate for later use).

    This sweet-tart compote tastes great on these crepes, but also try it over your favorite non-dairy ice cream, or GFCF pancakes. Yield: about 2 cups

Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

One thought on “GFCF Light and Fluffy Crepes

  1. Linda

    This recipe claims to be casein free. However, butter is used in the recipe and butter contains casein; it is a dairy product. Those of us with a casein allergy or sensitivity could not use this recipe without making alterations.

    Reply

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