You can't go wrong with a thin and light crepe. Make it a little sweet for dessert or a quick snack, or leave it savory and fill with eggs, vegetables or meat. Crepes are a versatile, and quick meal solution that can be served for breakfast, lunch, dinner, and dessert!
You can't go wrong with a thin and light crepe. Make it a little sweet for dessert or a quick snack, or leave it savory and fill with eggs, vegetables or meat. Crepes are a versatile, and quick meal solution that can be served for breakfast, lunch, dinner, and dessert! These are the ultimate staple in the Nommy kitchen, and we absolutely love to keep batter ready to go and on hand for a quick meal or snack!
Not only are crepes delicious, but they are also simple to make with just a few basic ingredients, and best of all, these crepes are gluten free! All you need is some gluten free flour, eggs, milk, and butter to create a batter that can quickly be cooked up on a skillet.
2 large eggs
1/2 cup whole milk and 1/4 cup cream (or 3/4 cup milk)
1/2 cup water
1 cup gluten free all purpose flour (we like bob's red mill or cup4cup)
3 tablespoons melted butter, plus extra for cooking
2 tablespoons sugar (omit sugar if making a savory crepe)
1 1/2 teaspoon vanilla (omit vanilla if making a savory crepe and replace with a teaspoon of your favorite herb)
Blend all ingredients and refrigerate for 1 to 2 hours, or up to 2 days.
Heat a nonstick pan and pour in crepe batter in a thin layer, swirl to create an even coat.
Cook until lightly browned and flip. Cook until lightly browned on other side.
Let cool slightly, and fill with desired fillings.
We love filling sweet crepes with strawberries and cream, melted chocolate and bananas, macerated peaches and strawberries, Justin's Hazelnut Butter. For a savory alternative, we love filling crepes with scrambled eggs and roasted vegetables with some bacon and cheese.
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