Gluten-Free Crepe

Yield: 4 servings

Ingredients:

10 oz. gluten-free flour blend
4 large eggs
2 tablespoons sugar (leave out if you plan to make a savoury crepe filling)
22 fl. oz. milk

Directions:

1. In a large bowl, whisk together the gluten-free flour blend, eggs, sugar, and milk.
2. Let the crepe mix sit for 5-10 minutes. If the batter appears too thick, you can add a little more milk to achieve the desired consistency (it needs to be quite thin)
3. Preheat a non-stick skillet over medium heat (choose a size of skillet that you want your crepe to be, the flatter the skillet, the better – there are special crepe skillets available, they work best). Lightly grease the cooking surface with oil.
4. Gently stir the crepe mix one more time (you can use your ladle or a whisk). Gluten-free batters tends to settle the flour on the bottom, so it’s a good idea to re-stir a bit regularly while using it.
5. Pour just enough of the crepe mix into the preheated skillet for each crepe. Pick up the skillet and swirl the mixture around in the pan until it covers the entire surface.
6. Cook until the bottom is set, usually about 1-2 minutes.
7. Flip the crepe and cook for an additional 1-2 minutes, or until lightly browned and cooked through.
8. Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining crepe (or keep warm on the lowest setting in your oven).
9. Serve the crepe with your favorite toppings such as hazelnut spread, jam, fruit. You can also create a savoury crepe – ham and cheese for example by returning a cooked crepe to the pan (turn the temperature down to low), and adding shredded cheese, and sliced ham. Let the cheese melt for a moment and then fold the crepe into a loose roll and let the cheese and ham warm through before serving.