Delicious Gluten-free Crepes
(5 servings) Printable Version
Pour a small amount of batter in a frying pan. Tilt pan so the batter spreads across the bottom of the pan. Cook each side thoroughly.
Crepes should be slightly golden brown when done.
Top with nut butter, fruit, maple syrup or whatever your favorite topping might be.
Topping Suggestions: raspberries, blueberries, strawberries, your favorite nuts or nut butter, maple syrup, jam, etc.
These are great for breakfast or any meal. Takes only 10 minutes to make.
Mr Breakfast would like to thank nikkimack for this recipe.
Recipe number 857. Submitted 3/28/2003.
Comments About This Recipe
What do you think of Delicious Gluten-free Crepes?
Overall Average Rating =(out of 5)
Based on 4 votes.
Just okay. It needed a little more water to make the batter good and smooth. Could use some more flavor. Maybe a couple drops of vanilla. Not bad. Not great.
Comment submitted: 11/16/2011 (#13191)
From Even Better
Try coconut milk, instead of water, and add a tablespoon cooked rice ground as a paste. this will make it much smoother batter.
Comment submitted: 6/15/2010 (#10697)
I tried this with real eggs and also found it to be heavy stiff, and not too tasty. Then added about 2T extra water, about 1/2-3/4 cup of vanilla soy milk (I used Silk, and about 1/2 teaspoon of salt. Now nice, thin, soft, with a little crispiness on the edges. : ) Also, using grapeseed oil spray to coat the pan between crepes. Yum! Good luck!
Comment submitted: 2/23/2010 (#9887)
I think this is a good site as my husband is a coeliac and to find crepe recipes is hard many thanks. Margie
Comment submitted: 7/3/2009 (#8357)
From better with real eggs
Not too happy with the egg re placer. I think real eggs would make this more palatable. They came out stiff and dry.
Comment submitted: 12/2/2008 (#7009)
Great crepes! Thanks!
Comment submitted: 3/4/2008 (#4744)
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