Gluten-Free Crepes
7 servings
INGREDIENTS
1 1/2 cups whole milk
2 tablespoons unsalted butter, melted, plus more for pan
3 large eggs
2 teaspoons granulated sugar or honey
1/2 teaspoon kosher salt
1 cup white rice flour, finely milled or 1 cup gluten-free flour
METHOD
1.
Use an immersion blender or blender to combine ingredients until
smooth.
2.
If you are mixing the batter another way you will need to strain out
lumps before using it.
3.
Preheat crepe maker for 5 minutes at 400°F.
4.
With a paper towel lightly wipe crepe maker with a little butter.
5.
Ladle a scant 1/2 cup of batter onto center of crepe maker.
6.
Gently grasp bottom sides of crepe maker and twirl gently to spread
batter or use spreader by twirling lightly from center of batter
outwards.
7.
Cook crepe for 2 minutes or until well browned on bottom and all
batter on top looks dry.
8.
Use Turner to slip under crepe then lift and flip it over.
9.
Cook on second side for 30 seconds then remove.
10.
Repeat with remaining batter.
11.
Any extra crepe batter can be kept, refrigerated for up to 3 days or
frozen for up to 3 months.
12.
Fill and serve as desired.
Pesto Crepes
6 servings
INGREDIENTS
1 cup all purpose flour
1 teaspoon kosher salt
1 teaspoon granulated sugar or honey
3 tablespoons prepared pesto
1 1/2 cups whole milk
3 large eggs
A bit of unsalted butter, melted, for pan
METHOD
1.
Use an immersion blender or blender to combine ingredients until
smooth.
2.
If you are mixing the batter another way you will need to strain out
lumps before using it.
3.
Preheat crepe maker for 5 minutes at 400°F.
4.
With a paper towel lightly wipe crepe maker with a little butter.
5.
Ladle a scant 1/2 cup of batter onto center of crepe maker.
6.
Gently grasp bottom sides of crepe maker and twirl gently to spread
batter or use spreader by twirling lightly from center of batter
outwards.
7.
Cook crepe for 2 minutes or until well browned on bottom and all
batter on top looks dry.
8.
Use Turner to slip under crepe then lift and flip it over.
9.
Cook on second side for 30 seconds then remove.
10.
Repeat with remaining batter.
11.
Any extra crepe batter can be kept, refrigerated for up to 3 days or
frozen for up to 3 months.
12.
Fill and serve as desired.
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