Easy Gluten Free Crepe Recipe
This gluten free crepe recipe is just as good as the traditional crepe batter with flour. Crepes are popular choices for large family breakfasts at my house since it can easily be a make your own crepes with the filling desired.
Ingredients
- 6 lg eggs
- 3 T Half and half
- 2 T Extra Virgin Olive Oil
- Non-stick cooking spray
Instructions
- Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth. No need to let the batter rest since we aren't using any flour in this.
- Lightly spray a 10” nonstick skillet or crepe pan with non-stick cooking spray or a little butter and set over medium-low heat. You may want to adjust heat up slightly to just below medium heat to get the right temperature.
- Pour ¼ cup batter into pre-heated skillet and swirl pan in a circular motion to evenly coat the bottom with a thin layer. If any holes appear, add a little more batter to fill. Cover pan and cook until egg batter begins to set, approximately 2-3 minutes. Do not overcook!
- Once the first side is set, gently loosen the golden brown edges with a silicon offset spatula and flip crepe to the second side, being careful to not break or tear the delicate crepes in the process.
- Cook the second side for one minute more, or less and remove crepe from pan. Repeat with remaining batter.
- Place desired filling ingredients in the center of each crepe and fold over both sides to cover. Serve immediately.
Nutrition
Calories: 53kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 6mgPotassium: 11mgSugar: 1gVitamin A: 32IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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