Basic Gluten-Free Crepes

I have been making gluten free crepes ever since we started our special diet many years ago. For me, I seemed to have more consistent success with the crepes than I did with gluten-free pancakes, so they became my go-to. :). No complaints from my crew, or from me! Crepes are one of my favorites!

1 cup Bob’s Red Mill Gluten Free All-Purpose Flour
1/2 cup almond milk
3/4 cups water
2 eggs
2 tablespoons coconut oil, liquid measure
1 tablespoon Enter-G Egg Replacer Powder {yes, both eggs & the powder}*
Pinch of salt
1/2 teaspoon pure vanilla extract (opt.)

Thoroughly whisk all ingredients together; I like to use a spouted Pyrex mixing bowl, or sometimes I use the blender, too. As long as all the batter is thoroughly mixed and no lumps remain, you will be good to go.

Heat a flat skillet or a crepe pan (mine crepe pan is made by STAUB and is one of my very favorite pans n my kitchen!). Most crepe pans will have a non-sticking surface, either a chemically derived one or, like in my case, a seasoned cast iron surface. I start with a very very thin layer of oil, just to make sure the pan is well greased. If there is too much oil, the batter won’t stick to the pan and can slide back out in step three below.

My preferred method for making the crepes is to
Step 1: over pour some better into the hot pan
Step 2: roll my wrist to quickly cover the bottom of the pan
Step 3: dump the access back into the batter bowl, leaving behind just the thin layer that sticks to the pan.

This system has worked great for me! Bon apetit!  Fills with ANYTHING YOU LIKE! 😀
Crepes with Strawberries and Coconut Nectar Crepes with honey & strawberries & peaches

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