crepe
INGREDIENTS
- 2 large eggs
- ¾ cup milk , dairy-free use almond, cashew or coconut milk.
- ½ cup water
- 1 cup gluten-free all-purpose flour
- ¼ teaspoon xanthan gum (leave out if your flour already has it)
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons melted butter
instructions
- In a large bowl, whisk the eggs with your hand mixer or stand up mixer
- Add all of the rest of the ingredients and mix on medium for 1 minute and until all the ingredients are fully combined and the batter is smooth.
- Spray a non-stick pan with gluten-free cooking spray.
- Pour ¼ cup of the batter into the center of a greased pan. Pick up the pan from the stove and
swirl the pan to spread the batter evenly make a circle. Cook over medium heat for 30-45 seconds or
until browned on the bottom. Flip the crepe over and cook for about 30 more seconds, until brown on the other side.
Repeat with the remaining batter.
- Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings.
- Store leftovers in an air-tight container for several days or in the freezer for up to two months. Thaw frozen crepes on the counter before gently peeling apart.