Gluten Free Crepes Food

PERFECT GLUTEN-FREE CREPES

Steps:

• Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
• Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.

GLUTEN-FREE CREPES

Steps:

• Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
• Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
• Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

ALMOND FLOUR KETO CREPES RECIPE

Steps:

• Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
• Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, remaining 1/2 cup water, and optional ingredients (if using) in a blender. Blend until smooth.
• Add gelatin mixture to the blender and blend until smooth. If it's very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)
• Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt in a circle repeatedly, to spread evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for 1-2 minutes, until the edges are dry, then carefully flip and cook for another minute on the other side.
• Repeat with the remaining batter.

GLUTEN-FREE PANCAKES

Steps:

• Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
• Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
• Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

OAT FLOUR CREPES

Steps:

• Add all the ingredients to a blender and secure the lid.
• Blend well for about 2 minutes.
• Heat a crepe pan, and pour some of the batter out onto your pan. Remember not to add too much. These should be relatively thin. You may have to sacrifice the first crepe in order to get a feel for it.
• Spread the batter evenly using a crepe spreader.
• Flip carefully to cook on both sides. These are large, so be gentle.
• Stack on a plate until all the batter is cooked. Then fill with your favorite crepe fillings and serve!

GLUTEN FREE CREPES

Steps:

• Combine flour, xantham gum and salt. Add eggs one at a time, beating well after each addition. Add Vanilla Extract. Add milk to make a thin batter. Beat until smooth. Stir in oil.

GLUTEN-FREE CREPES

Steps:

• Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
• Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
• Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.

GLUTEN-FREE CREPES

Steps:

• Whip the eggs in a bowl till frothy.
• Add oil and milk and whip.
• Add dry ingredients, mixing until lumps are gone.
• Heat skillet on medium.
• Add tsp of oil to coat the pan.
• Pour in enough batter to cover pan thinly.
• Flip when edges are dry and golden brown.
• Remove after just a few seconds or it will burn.
• Makes about 4 crepes.