I love these crepes! They are better than most of the ones made with wheat. I also use them for taco shells and burritos.
These crepes are best when batter is refrigerated overnight, then let stand on the counter for one hour to come to room temperature.
1 3/4 cups (245 g) gluten free flour blend with no gum (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour)
1/4 teaspoon kosher salt
3 eggs at room temperature, beaten
2 tablespoons (28 g) unsalted butter, melted and cooled
2 cups (16 fl. oz.) milk, at room temperature
- In a large bowl, place the flours and salt, and whisk to combine well. In a separate, small bowl, place the eggs, butter and milk, and whisk to combine well. Create a well in the center of the flour and pour in the wet ingredients. Whisk until very well combined. The batter will thicken a bit as you whisk.
- For best results, cover the bowl and place the batter in the refrigerator overnight or for up to 2 days. Before using the batter, remove it from the refrigerator. Batter will be thick like glue on the bottom, but will break up quickly.
- Briskly whisk until smooth, transfer to a room temperature bowl, and allow the batter come to room temperature. The batter should be about the consistency of half and half (thicker than milk, thinner than heavy cream).
- Heat a heavy-bottom nonstick 8-9 inch skillet (ceramic works best) over medium heat for a few minutes.
- Do not grease or butter pan.
- Now, depending on how thick you like your crepes (SEE NOTE BELOW), use a 1/4 cup measuring cup and fill it 3/4 full. That makes 3 tablespoons. Holding the warm skillet just above the flame, carefully pour the batter right along the top edge of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan.
- Cook over medium heat until the edges and underside of the crêpe is lightly golden brown (about 90 seconds).
- With a wide spatula (and/or your fingers, carefully), turn the crêpe over and cook until the other side is lightly golden brown (about another 30 seconds). Slide the crêpe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crêpes on top of one another.
The crêpes may be covered well with a moist towel and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in serving portions of 5-6, in plastic wrap, placed in a ziploc freezer bag and frozen until ready to use. Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for just a few moments per side, per crêpe.
NOTE: If you want your crepes more like a thin pancake, add more batter. If you want to make them thin and crispy, or to use at a taco or burrito shell, use less batter.
Taken from Gluten Free on a Shoestring
