Gluten Free Crepes Recipe

Hello and welcome to In the Kitchen with Matt, I am your host, Matt Taylor. Today, I'm going to show you how to make gluten free crepes super easy to do. If I can do it, you can do it. Before I move on, make sure to subscribe to my channel and hit that notification bell so you don't miss out on any of my new videos. Let's get started down below in the description box, you'll find a list of the ingredients and their amounts. All right. So what we're going to do first is we are going to begin with two large eggs. One teaspoon of oil, one teaspoon of vanilla extract. We'll give this a little whisk. You can also just throw all of these ingredients into a blender. It's super quick and easy. But if you don't want to use a blender, just do it by hand like this. And now we have one and a half cups of milk. I'm using whole milk. You can use two percent, one percent. You could also use almond milk or soy milk. All right. One tablespoon of sugar. And then I have one cup of a one to one gluten free flour mix. So it's a straight whatever. If the recipe calls for one cup of all purpose flour, you use one cup of this gluten free flour mix and then a quarter teaspoon of salt, which will balance out those flavors and enhance the flavors of the other ingredients. Now, let's just whisk this up really nicely. And if you have a very lumpy flour, it's a good idea to use a sifter like this, just throw the flour through there. I don't always use it, but it's a good idea to use it, especially if you have flour that likes to get kind of lumpy on you. But if you use a nice whisk like this, it's really easy just to get it all nice and smooth. All right, there we go. And now the crepe batter is going to be very, very liquidy. All right. If you want your crepes a little bit thicker and not as thin and just add another couple of tablespoons to a quarter cup extra flour, gluten free flour. OK, now over to the stovetop. Let's cook these up. We have the burner set to medium heat. I have a little bit of butter in the pan. We just let it heat up. And then I'm going to take some of my batter here and I'm going to raise it off the heat for some and tilt the pan and just let it go on the bottom, cover the whole bottom here and then we'll let it cook and it's going to take not very long, 30 seconds on the first side and about 20 to 30 seconds on the second side, somewhere around there until it gets nice and golden brown in spots. The temperature at medium heat is right around like 350 Fahrenheit, 176 Celsius. And then what you do is you kind of wait until it gets dry. See how this part's still really wet and these parts are getting more dry. But then also there'll be some little bubbles that form. That's what we're looking for. And then just grab this edge and just go right underneath it and then flip it over just like that. Super easy. And then again, this side won't take very long again, 15, 20 seconds, somewhere around there. All right, I'll give it a check. Looking good. Yeah. And then I'm going to put it on a plate and just kind of stack them on a plate one more time. Pull it up, tilt the pan for in the batter, let it go, I'll kind of rotate your wrist a little bit that it cover the whole bottom with that nice and perfect and then just let it go for 15 to 20 seconds, 30 seconds until it gets all kind of bubbly and it gets dry on the top. All right. See that little bit of bubbles. Take your little Turner here and get at the edge of this crepe and if you need to use your fingers, go underneath it, flip it over. Look at that nice little flip. And then we're going to go 10, 15 seconds at most on this second side. It cooks really fast. There you go. You can get a little bit longer if you want, but it's nice and done as it now you should be able to get somewhere between eight to 10 medium sized crepes from that amount of batter. And there's a lot of ways that you can serve these, a lot of ways that you can prepare them. You can do the rolling method or you can do just kind of the fold method, however you want to do it up to you. And there's a lot of different toppings that you can use. You can do Nutella, you can do like strawberries and fruit and cream and then drizzle chocolate on top, powdered sugar. A lot of fillings ideas that you can use for these kind of a simple, easy, but really tasty one is just lemon and powdered sugar. And so what I want to do is I'm going to just take a little bit of lemon here and I'm just going to do a little bit of lemon juice. On top and then. Here's some powdered sugar on there. And then you can roll it or fold it. And on this one, I'm going to just do like this, fold it. There we go, like that, and I'll do just a little bit more lemon juice. And a little bit more sugar. There we go. Pretty awesome. I'm going to make up a few more of these. All right. The gluten free crepes are done. Turned out fantastic. Really easy to make. If I can do it, you can do it. I'm Matt Taylor. This has been another episode of In the Kitchen with Matt. Thank you for joining me. Take care. Time for me to dive into this. Oh, yeah.