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Gluten Free Crêpes

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Maya Adam
Maya Adam
Begin a battle for first dibs on these delicious crèpes! Your children will love these gluten-free crèpes with nutella and vanilla extract. Don't tell the kids but these are nutritious too. Maya Adam demonstrates how to prepare these warm, sweet treats in minutes. But please be sure to make plenty for all your little customers or you might start a mini-war. Watch all of Maya's Grokker Premium videos on family friendly gluten-free recipes.

Cooking Recipe

For the dry mix which can be stored:
1 cup gluten-free sweet rice flour
1 cup ground hazelnuts
1 cup sweet white sorghum flour (like Bob's Red Mill)
1 cup teff flour (Bob's Red Mill makes this too)
1 & 1/2 tsp xantham gum (Bob's Red Mill makes this too)

For the crèpe batter:
3 eggs
1 cup milk
1/3 cup sugar
1 tsp vanilla extract
3/4 cup GF crêpe flour mix (above)
Butter for the crêpe pan

1. In a container or a bowl, add the teff flour, sweet white sorghum flour, gluten-free sweet rice flour, ground hazelnuts, and lastly add in the xantham gum.

2. Shake it up if in a container, or mix it well if you did it in a bowl.

3. Preheat your flat crêpe pan to medium to high heat. Crack 3 eggs in a bowl and then add in some milk, sugar, and vanilla extract. Whisk this mixture for a few minutes.

4. Measure out 3/4 cup of your crêpe mixture and add it into the egg mixture. Whisk the batter together and you have your crêpe batter! It will look runny but that is right.

5. Take a little bit of butter and coat the heated pan. Pour approximately 1/3 cup of batter into the center of the crêpe pan and swivel it around with a back and forth shaking motion until you have a thin, round crêpe.

6. Allow crêpe to cook until edges become golden brown, then flip and briefly allow the other side to cook. (10-15 seconds) Slide it right off the pan to a plate.

7. Dress with a small amount of nutella, jam or maple syrup down the middle, roll up, cut into two pieces and serve warm.

Gluten Free Crêpes
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