Easy & Delicious GF Crepes

Crepes are probably my kids’ favorite quick and easy sweet afternoon treat or even dinner. They come together faster than pancakes or waffles and taste just as good! Homemade crepes are ultra-thin and delicate, with the most buttery crisp edges. Easy to make with just a blender and regular skillet, they’re ready for your choice of sweet or savory fillings and toppings. No special pans are required for these French-style pancakes.

Are Crepes same like Pancakes?

Crepes are thin and delicate French-style pancakes made without any yeast, unlike pancakes. Crepes are as thin as lace with irresistible buttery crisp edges. In the Czech, crepes are welcome any time of day, including dinner or dessert. However, they’re usually a breakfast or brunch option USA. Filled with anything from whipped cream and berries to meats, sauce, and vegetables.

Crepe recipes vary, including flour, liquid (milk and/or water), and salt. Restaurants usually make them with a specialty pan, but a regular skillet works in any home kitchen. The trick is a super hot skillet.

What makes Crepes so easy to make?

Traditional French crepes are made up of simple ingredients such as flour, milk or water, eggs, and salt; some recipes even ask for butter or oil and vanilla. These are almost wafer-thin consistency, very flat, and delicate pastries.

Is any special equipment need to make Crepes?

I always make my Crepes from scratch. My favorite method for mixing is to use a hand whisk for a smooth lump-free batter. Taking out a blender or stand mixer takes extra time while I can be faster whisking by hand. For the non-gluten-free batter, many recipes ask to let the batter settle and allow the liquids to saturate the starches. I would not recommend that for For a Gluten-Free version. I make the batter and go to making Crepes right away.

What makes Crepes everyones favorite?

Crepes are popular because their versatility makes them FUN to eat. Baked as a casserole or make a fancy layered cake? Rolled up or folded, cold or hot.

Savory fillings work just as well. You’re definitely not limited! Top them with virtually anything, berries, banana, and whipping cream or rolled up with Nutella or tart seedless jam is delicious as well.

Let’s get cooking!

I  love to make Crepes for an afternoon snack, and from leftovers, I make a casserole for dinner. (I always make a double batch). Many times I even have enough to store in the fridge for breakfast as well.

As you already know, my daughter is celiac, that’s why I had to convert all my cooking to Gluten-Free versions. When making a Gluten-Free version, I use about 1/4 cup less of the flour.

What ingredients for Crepes you will need?

• Milk: I like to use whole milk, as I prefer the whole milk flavor over other types. You can use your preferred milk. The batter is thicker than 2% milk with whole milk, which is more watery like consistency.
• Flour: All-purpose Gluten-Free flour works best to build up the structure. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour works the best for my needs out of all flours I have tried.
• Sugar: This makes the crepes a little more tender and adds a hint of sweet flavor.
• Salt: Don’t skip this ingredient; it really brings out the flavor in the crepes, so they aren’t flat.
• Butter: I do not use butter in the batter, but I like to lightly baste my pan, preventing Crepes from sticking to the pan.
• Eggs: Eggs are a crucial ingredient in crepes. They bind everything together.

How to make Crepe batter

I start by choosing a big enough bowl for all my ingredients. Crack both eggs and whisk them lightly with sugar to break them. Slowly add flour and milk. I add in small parts; that way, it is easier to whisk lumps. The batter should be soft and silky with zero lumps.

• 1 1/2 cups of Glute-Free flour
• 1 tbsp of sugar
• 1/4 tsp of salt
• 2 1/2 cups of milk (use 2 cups and optionally add 1/2 cup if needed)
• 2 eggs

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Is special equipment needed for making Crepes?

I do not own a crepe maker. I do have a Crepe pan, but not always grab it. Sometimes I take whatever pan is on top of my stack of pans. So don’t worry about buying a special pan to make crepes. A good non-stick pan with a good non-stick coating will do (I don’t recommend using a pan where the coating has started to wear off, the crepes may stick).

Cook crepes one at a time. The longest part of this recipe is standing over the stove and cooking them one at a time over medium heat.

Grease a small-to-medium-size skillet (8-10 inches) with butter (or oil) set over medium-high heat. Pour about ¼ cup of the batter into the center of the pan, then immediately lift the pan off the heat and tilt it all around until the batter covers the entire bottom of the pan. Make sure you keep the Crepes THIN.

Return the pan to heat and cook for 30-60 seconds. Use a spatula to carefully flip the crepe over and cook for just one minute longer on the other side until it’s golden brown. Remove the crepe from the pan and put it on a plate. Cover it to keep it warm while you continue the same process with the rest of the batter. 

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Crepe Fillings & Toppings

Crepes are a blank canvas for many different fillings and toppings. Personally, we like very simple fillings. Our go-to is Nutella or raspberry jam and just rolled and powdered sugar on top. Do not be scared to let your imaginations go wild in this step. You can’t go wrong! The basics for savory crepes are anything you would put in an omelet, and for sweet crepes, use the same type of toppings for pancakes. Bon appetit!

Ideas for Crepes fillings and topings

I already mentioned you could put just about anything inside the crepes or on top. Great is fresh whipping cream whipped into medium peaks before filling or topping crepes. I also serve these with tons of fresh berries. Lightly sweetened. With such a simple accompaniment, the crepes themselves truly shine. Here are even more ideas:

• Chocolate chips and whipped cream
• Peanut butter and thin slices of banana and apples 
• Drizzled with caramel sauce and even sprinkle a little bit of salt for salted caramel flavor.
• Lemon curd (store-bought is fine) 
• Nutella and sliced fruit of your choice. Banana, raspberries, or strawberries are delicious. 
• Berries and yogurt
• Chocolate sauce
• Cinnamon and sugar
• Marmalade and whipped ricotta 

Cooking tips:

• Use a non-stick pan! This allows even heat and no stick, And the heavy bottom is preferred.
• Cook over medium heat. These are delicate, and you don’t want to burn over a hotter setting and make sure the pan is HOT before pouring the first Crepe.
• Use butter to grease the pan; butter equals better flavor vs. using oil or a non-stick spray. I actually do not ever use a spray, as I am not a fan of the flavor. I am a butter girl on any day.
• Get ready to tilt and swirl! The pan will be warm, so you’ll want to immediately start swirling around, so the batter doesn’t just settle and cook in the middle.
• Serve them warm. You can cover cooked crepes with a clean kitchen towel, so they stay warm while you cook the remainder.

Are you still intimidated to make Crepes?

Do not be!!!! I have been very young, somewhere around twelve years old, when I made it the first time and have been making them ever since. The only difference I have had in the last couple of years is that Crepes have to be Gluten-Free now. It really is a must-have recipe!

I hope you did enjoy this Gluten-Free recipe. If you try this recipe, let me know! Leave a comment, please. Thank you so much!

Other dessert recipes to try

If you like these Strawberry Crumb Bars, be sure to try these other dessert bar recipes.

• Czech Pancakes – Livance, Czech pancakes are more filling but light and fluffy. Definitely different from traditional USA pancakes.
• Marble Bundt Cake – Babovka, is a popular Czech Coffeecake – Cake having with an afternoon cup of coffee or tea on the weekends. It is effortless to make even a Glute-Free.
• Apple Bundt Cake – “Majka” – Very flavorful bundt cake. Apples make this cake very moist, unlike being dry and crumbly like many Gluten-Free desserts are.

Until next time…!

DOBROU CHUT!

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