The Tour de France is almost over, Bastille Day has just passed us by, and I’m still fixated on all things French. I just can’t get enough. I made homemade gluten-free baguettes last week and this week I’m on to crêpes, just realizing that I’ve never shared my amazing recipe for these wafer-thin pancakes with my dear blog readers! I’ve published crêpe recipes in various of my cookbooks, but never here on my blog.
Score! A gluten-free crêperie in Italy, serving monster-sized crêpes!
The thought of yummy crêpes served in my favorite fashion — smeared with Nutella® and layered with banana slices — overcomes me sometimes, as I remember hunting down these (gluten-filled) delicacies while in France so many years ago. On my recent trip to Italy, my passion for them was reignited as I somehow stumbled upon a gluten-free crêperie in Umbria!
Seeing as these are not typical options here in America, I thought I simply must share this super easy way to make your own crêpes for breakfast, lunch or dinner! Think of them as the perfect conduit for anything from Nutella® (or if you’d rather a healthy vegan option, try yummy raw chocolate coconut butter!), fruit, ice cream, or liqueur (think Crêpes Suzettes) to savory fillings like ham and cheese or fresh lemon juice and crab!
Let your imagination be your guide! Bon appétit mes amies!
Prepare a small frying pan by heating it to medium-low heat and then adding one teaspoon butter or non-dairy alternative.
Whisk crêpe ingredients in a small bowl, mixing until there are no lumps, approximately 1-2 minutes. When the butter has melted, pour a thin layer of batter into the pan (approximately 2 tablespoons of batter spreads to create a 6 inch crêpe). Pick up the pan and move it around until all the batter spreads out thinly and begins to set. Cook for only about 1 minute, or until the batter is completely set on the bottom
Flip the crêpe over gently and cook for only 30 seconds on the other side. The edges will begin to curl when the crêpe is done.
Set the crêpe aside, cover and repeat until all the batter is used. Refresh the butter in the pan as needed to prevent them from sticking to the pan.
Recipe makes approximately six, 6-inch crêpes. Double the recipe, as needed. Refrigerate any leftovers by layering with wax paper and sealing in a zip-top bag.
Serve with Nutella®, fresh fruit or preserves, or even savory fillings like the lemony crab recipe from my cookbook, Nearly Normal Cooking for Gluten-Free Eating!