Gluten-Free Crepes

Name: Gluten-Free Crepes
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 8
Ingredients: Rice flour 1.3 cups; Eggs (about 3 medium) at room temperature 5.3 oz; Milk at room temperature 1 ½ cup; Butter 3 ½ tbsp; Salt to taste; Butter to taste; Fresh liquid cream 1 ¼ cup; Sugar 2 ½ tbsp; Vanilla bean 1; Berries to taste; Strawberries to taste; Powdered sugar to taste

Vegetarian

Difficulty: Easy
Prep time: 5 min
Cook time: 16 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

The classic crepes originate from France and have inspired many sweet and savory preparations... thanks to the gluten-free crepes recipe, even those who need to follow a gluten-free diet can enjoy their goodness and versatility! These delightful crepes are made with rice flour and, just like the original ones, they lend themselves to a thousand variations: we chose to fill them with cream and fresh fruit, but they will also be delicious with a savory filling. Whether you are looking for an alternative for celiacs or simply want to try a lighter batter, gluten-free crepes are a perfect base to unleash your creativity!

If you are looking for other gluten-free dessert recipes, here is a small selection:

Gluten-free cake
Gluten-free pancakes
Gluten-free sponge cake
Gluten-free tart

INGREDIENTS

for 8 crepes: Rice flour 1.3 cups (200 g); Eggs 5.3 oz (150 g) - (about 3 medium) at room temperature; Milk 1 ½ cup (350 g) - at room temperature; Butter 3 ½ tbsp (50 g); Salt to taste

To grease the crepe pan: Butter to taste

For filling: Fresh liquid cream 1 ¼ cup (300 g); Sugar 2 ½ tbsp (30 g); Vanilla bean 1; Berries to taste; Strawberries to taste

For garnishing: Powdered sugar to taste

Preparation

How to prepare Gluten-Free Crepes

To prepare the gluten-free crepes, first melt the butter in the microwave or in a bain-marie and let it cool down. In a bowl, pour the eggs with a pinch of salt 1 and the milk 2, then mix with a hand whisk. Add the cooled melted butter 3 and mix again.

Now add the rice flour 4 and mix carefully so that the batter does not form lumps 5. Lightly grease a 9.5-inch crepe pan (or a non-stick pan of the same size) with butter and pour a ladle of batter in the center 6.

Rotate the pan to distribute the batter evenly over the entire surface and cook over medium-low heat for one minute. When the edges start to lift, flip it with the help of a spatula 7 and cook for another minute on the other side. Continue in the same way until the batter is used up; with these amounts, you will get about 8 crepes of 8 inches. As the crepes are ready, stack them on a serving plate 8. For the filling, pour the cream into a bowl and add the seeds of the vanilla pod 9.

Add the sugar 10 and whip with electric beaters 11. Spread the cream over half the surface of the crepe 12.

Add fresh fruit of your choice such as strawberries, blueberries, and raspberries, then fold the crepe in half 13. Sprinkle with powdered sugar 14 and serve your gluten-free crepe 15!

Storage

Gluten-free crepes can be stored in the refrigerator for one day.

You can freeze them after cooking: stack the crepes, alternating them with sheets of parchment paper, and finally wrap them with plastic wrap. Before using the desired amount, just let them thaw and then fill them as you like.