Gluten-Free Dessert Crêpes

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen 10" crêpes

Recipe photo

Light, tender and now even gluten-free- crêpes are everyone's favorite flapjack. Roll up a buffet of breakfast dessert flavors with these soft, thin and tender pancakes that will leave your brunch guests raving! Dress them up with cream cheese and orange zest, bananas and caramel, or a strawberry-ricotta filling and a drizzle of chocolate. The creative possibilities await you!

Gluten-Free Dessert Crêpes

star rating (4) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen 10" crêpes
Published: 05/15/2013

Ingredients

Tips from our bakers

  • In the mood for something savory? Just leave out the sugar and vanilla, and you'll have a great canvas for a wonderful dinner entrée.

Directions

see this recipe's blog »

1) Combine the flour, salt, sugar and xanthan gum in a medium-sized bowl.

2) In another, smaller bowl, beat together the milk, eggs, and vanilla.

3) Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.

4) Stir in the butter. Cover and let sit for at least an hour.

5) The best pan in which to cook crêpes is a 10" cast iron pan or crêpe pan. Heat the pan until it's medium-hot. Wipe the bottom of the pan with a bit of butter or oil (a paper towel works well).

6) Pour a scant 1/3 cup batter into the bottom of the pan, pick it up, and tip it in a circular motion so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over easily.

7) Cook briefly on the other side, and place on a warm plate. Cover until the remaining batter is cooked. Fill with fruit and whipped cream, sweetened cream cheese and berries, or anything else from bananas and chocolate or caramel to ice cream and maple syrup.

8) Fill crêpes with fruit and whipped cream, sweetened cream cheese and berries, or anything else from bananas and chocolate or caramel, to ice cream and maple syrup.

Yield: 1 dozen large (10") crêpes.

Reviews

1
  • star rating 02/28/2015
  • Lulu from
  • Turned out as giant pancakes.
    Lulu, we're sorry to hear these crepes did not come out as expected, but crepes at their very nature are giant pancakes! If you give us a call at the Baker's Hotline at 855-371-2253, we'd be happy to figure out what type of gluten-free dessert you are looking for and point you in the direction of an appropriate recipe. We look forward to helping you with your crepe dissatisfaction. --Kye@KAF
  • star rating 10/13/2013
  • from
  • star rating 09/09/2013
  • Jill from Mn
  • Awesome and easy!
  • star rating 07/06/2013
  • Alex D from Atlanta, GA
  • I give this recipe 5 stars because the final product was amazing. However, for me, this recipe needed tweaking. The batter was simply too thick to swirl in a pan and make crepes, so I stirred in more milk, allowed the batter to rest again (very important) and everything was fine. I then stuffed mine with creme cheese and made blintzes with blueberry sauce! So Good!
1
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