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Gluten-Free Crepes
No need to give up crepes if you are gluten-free! Use these versatile crepes to replace traditional crepes in recipes.
Quick Facts
Prep Time: 30 minutes
Yield: 6 (6 to 8-inch) crepes
Ingredients
- 2 eggs
- 3/4 cup milk
- 1 tablespoon butter, melted
- 3/4 cup Argo® Corn Starch
- 1/4 teaspoon salt
Directions
- Combine all ingredients in a blender; blend 30 seconds or until smooth.
- Generously spray a 6 or 8-inch skillet or crepe pan with cooking spray. Heat over medium-high heat until pan is hot.
- Pour 1/4 cup batter into center of skillet, tilting pan to evenly coat bottom.
- Cook about 30 seconds or until edge begins to brown and pull away from pan. Carefully turn crepe (a rubber spatula works well); cook 30 seconds longer.
- Slide out of skillet onto wax paper-lined tray. Repeat with remaining batter. Fill as desired.
- Dessert Crepe variation for use with sweet fillings: Add 2 tablespoons sugar and 1/2 teaspoon vanilla extract to the ingredients above.
- NOTE: To store, layer crepes between sheets of wax paper; cover tightly with plastic wrap. Refrigerate up to 3 days or freeze up to 1 month. For easier rolling, microwave a few crepes at a time on high (100%) 10 seconds or until slightly warm and pliable.
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