AuthorE. Gluten
DifficultyBeginner
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Crepes are wonderfully versatile. You can eat them for breakfast wrapped around a variety of fruits, and or top them with jam and whipped cream. You can eat them with butter and syrup, or wrap them around eggs and sausage. Leftovers can be used for dinner by filling them with chicken, cream cheese, and vegetables. The possibilities are endless!

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 ½ tsp xanthan gum
 3 cups milk
 6 eggs
 1 tbsp melted butter or oil
 1 tsp salt
1

In a bowl whisk together the flour, xanthan gum and salt. Set aside.

2

In a large bowl, beat milk, eggs, and melted butter until smooth. Blend in the flour mixture. Mix until the batter is the consistency of heavy cream.

3

Heat a 6-inch crepe pan or a non-stick frying pan on medium heat. (If your pan is older, it sometimes helps to spray it with non-stick cooking spray.) Spoon 2 to 4 tablespoons of batter into the bottom of the pan. Move pan from side to side to coat bottom.

4

Brown the crepe on one side and then flip with a spatula and brown the other side. Keep warm in the oven. Serve with your favorite toppings. Makes approximately 15 crepes.

Tips
5

These can be frozen to use later. Thaw overnight in the refrigerator.
Topping Ideas: whipped cream, any fresh fruit, cinnamon and sugar, syrup, butter, chicken, sausage and eggs, tomatoes and bacon, powdered sugar, hard boiled eggs, cream cheese and jam.

Category

Ingredients

 ½ tsp xanthan gum
 3 cups milk
 6 eggs
 1 tbsp melted butter or oil
 1 tsp salt

Directions

1

In a bowl whisk together the flour, xanthan gum and salt. Set aside.

2

In a large bowl, beat milk, eggs, and melted butter until smooth. Blend in the flour mixture. Mix until the batter is the consistency of heavy cream.

3

Heat a 6-inch crepe pan or a non-stick frying pan on medium heat. (If your pan is older, it sometimes helps to spray it with non-stick cooking spray.) Spoon 2 to 4 tablespoons of batter into the bottom of the pan. Move pan from side to side to coat bottom.

4

Brown the crepe on one side and then flip with a spatula and brown the other side. Keep warm in the oven. Serve with your favorite toppings. Makes approximately 15 crepes.

Tips
5

These can be frozen to use later. Thaw overnight in the refrigerator.
Topping Ideas: whipped cream, any fresh fruit, cinnamon and sugar, syrup, butter, chicken, sausage and eggs, tomatoes and bacon, powdered sugar, hard boiled eggs, cream cheese and jam.

Gluten Free Crepes