Basic Gluten Free Crepe
by Laura Silber
- 1 2/3 cups buckwheat, sorghum or brown rice flour
- 2 1/2 tablespoons tapioca starch
- 2 1/2 tablespoons potato starch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 eggs, lightly beaten
- 1 cup milk or non-dairy milk
- 4 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Oil or butter, to grease pan
Measure all dry ingredients into a mixing bowl and toss lightly to blend. Add all wet ingredients and mix well with wire whisk until lumps are completely gone and batter is very smooth. Transfer batter into a pitcher or glass measuring cup for pouring.
Heat an 8 to 10-inch non-stick pan or cast iron skillet to medium high. Rub bottom of pan lightly with extra oil or butter. Pour just enough batter into the pan to cover the bottom. It will help to lift and tilt the pan as you pour the batter so it spreads out evenly.
The crepe batter should hiss and start to cook instantly when it hits the pan, otherwise your pan is not hot enough. Set the pan back on the flame and let first side cook until the edges begin to brown.
Using a spatula, lift the edge of the crepe. If the underside is pale and begins to tear, it isn’t cooked enough to flip yet. When the crepe lifts easily and the underside is lightly browned, flip over using spatula. Cook the other side briefly until it is lightly browned. Remove from pan and transfer to plate.
Rub skillet with oil or butter again and repeat until batter is all cooked.
Cooked crepes may be kept warm, covered, in a 200° oven until you finish cooking the batch and are ready to fill and serve them.
Yield: 8 to 10 large crepes