Homemade Crepes
- GFGluten-Free
- VGVegetarian
These homemade crepes are simply delicious. They require minimal ingredients and are easy to make with just a blender and regular skillet. All you need to do is decide whether to fill these buttery crisp crepes with your choice of sweet or savory fillings and toppings.
Ingredients
- 2 large eggs
- ¾ cups milk
- ½ cup water
- 1 cup gluten free flour
- 1 tbs granulated sugar
- 3 tbs melted butter, plus extra for coating the pan
Instructions
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 30 minutes to 1 hour.
- Heat a small non-stick pan. Coat with butter. Pour 1 ounce of batter (3-4 tablespoons) into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a plate, laying them out flat so they can cool. Continue until all batter is gone.
- Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a berry drizzle, a dusting of confectioners’ sugar or your favorite savory dressing.
- After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.