Gluten Free Crepes
A basic recipe for tasty gluten free crepes, made with coconut flour. They are soft and neutral, so you can fill them with sweet or savory fillings.
plus 2 tablespoons whole milk
Cooking oil for pan
(I use avocado oil)
Break the eggs into a medium bowl and lightly beat them.
Add the milk and whisk to incorporate.
Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
Allow the batter to thicken for 1-2 minutes, then whisk again.
Heat a small, 8-inch nonstick skillet over medium heat. Spray with cooking spray.
Pour a scant 1/3 cup of the batter into the skillet. Swirl to spread. Cook until the top is bubbly and the bottom is set, 2-3 minutes.
Using a wide spatula, or two regular spatulas, as shown in the video, very carefully flip the crepe - it's not as sturdy as a wheat flour crepe so work carefully.
Cook the second side briefly - it will be done in 30 seconds to 1 minute, then slide the cooked crepe onto a plate.
Spray the skillet again and continue cooking crepes until all the batter is gone. Pile the cooked crepes on top of each other on a plate and cover them loosely with foil to keep them warm.
Fill the crepes with your choice of filling, or simply sprinkle them with sugar or powdered sugar (or a low carb alternative), and serve.
Watch the video to see how I make these gluten free crepes:
Nutrition info is for crepes only.
Gluten Free Crepes https://healthyrecipesblogs.com/gluten-free-crepes/