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French · Breakfast
Gluten-Free Crêpes
Thin, tender crêpes made from gluten-free flour, eggs and milk, scented with vanilla. Fill them straight from the pan or stack them for later.
- YieldMakes 10 crêpes (serves 5, 2 each)
- Hands-on35 min
- Total58 min
- Difficulty
Ingredients
- 140 ggluten-free all-purpose baking flour, about 1 cup
- 2extra-large eggs
- 2 tbspgrapeseed oil, for the batter
- 2 tbsppure vanilla extract
- 1 tbspsugar
- 1 pinchsalt
- 240 mlmilk, cow's milk, about 1 cup
- 2 tbspwater, to thin the batter, as needed
For the pan
- 50 mlgrapeseed oil, 10 tsp in all, about 1 tsp per crêpe, for the pan
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