I have been perfecting my gluten-free crêpe recipe for a few months now and I have finally landed on a very good one! These don’t have the coarse texture that gluten-free crêpes usually have, they are slightly chewy too which I really like and they have an innate sweetness even without the addition of sugar. Although I usually try to avoid the addition of unnecessary fats, I think it is the Olive Oil in this batter that helps emulsify the grainy ‘flours’. In my humble opinion, these crêpes can easily pass as their gluten-containing cousins, although, JT did comment that they weren’t quite as sturdy as a regular crêpe.
Gluten Free Crêpes
A KitchenInspirations Original Recipe
Makes 2 crêpes
Ingredients:
- 40 mL egg white (about 2 large egg whites)
- 80 mL (about 2.5 oz) soda water
- 35 g (about 1/4 cup) gluten-free flour mixture (see below)
- 15 mL (1 tbsp) EVOO
Directions:
- Combine all of the ingredients in the container of your immersion blender and blend for about 1-2 minutes. Set aside for about 3-5 minutes.
- Heat a large non-stick pan to medium hot (do not spray with oil or add oil to the pan, the batter sticks better this way). Pour half of the mixture into the pan and quickly roll around to cover the entire bottom of the pan, without going up the sides. Cook until golden and most of the batter has set on the top side.
- Carefully lift the crêpe and turn it to cook the other side until golden. Repeat for second crêpe.
- Keep warm by covering.
Gluten Free Flour Mix
Ingredients:
- 6 parts brown rice flour
- 3 parts yellow corn flour (not meal)
- 1 part white corn flour (not meal)
Directions:
- Mix well and use as required.
Notes:
- These crêpes have a tendency to dry out and turn crisp very easily, so keep an eye on them whilst cooking.
- The crêpe will start out the size of the pan but will shrink due to the high water content.
- My Mom always used soda water in her crêpe, saying that it made them lighter and thinner but you could substitute milk like a traditional crêpe batter, note that they will be thicker.
- I changed the gluten free flour mixture because I was out of tapioca flour and to be honest, I liked the way this version worked in this recipe.
- I used the T-Fal Induction Non-Stick 30cm frying pan and although I am normally not a non-stick lover, this material is not surface coated, it is all the way through which makes me feel it is safer to use than traditional top coated non-stick pans. I have tried my cast iron pans but find them a bit heavy to twirl around to spread the batter evenly.
- Crêpes are great for desserts or mains, we used these to wrap pulled pork with a mustard béchamel. Because we are still trying to eat healthily, I omitted the sugar and ketchup from the BBQ sauce and used apple preserves and about 15 mL (one tablespoon) of maple syrup to sweeten. The béchamel was a rice-flour based sauce with a splash of milk and loosened with chicken stock.
Oh, I like the way you describe the texture of these ones Eva – I know exactly what you mean about that coarse grainy texture in GF batters and it really wouldn’t be the most desirable for crepes. It sounds like you hit the sweet spot with these. I will have to give your mix a try sometime, we are very overdue for some yummy crepes! 🙂 We especially love them with a fresh squeeze of lemon.
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I’ve never had them with a fresh squeeze of lemon, I will definitely try that next time, so much healthier than my ham and onion with béchamel 😉
I’d like be to know what you think of my flour mix, it works very well in a number of gluten free dishes.
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My mom used to let us make crepes when we were growing up—you’d think I’d be better at it, but alas…. Still love them, though! Your gluten free version looks perfect! P.S. I use those T-fal pans, too!!
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Thanks Liz, those pans are great aren’t they?
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Really like the soda water trick — need to try that next time I make crêpes. Can’t remember the last time I made them, actually — it’s been years. And I’ve never made GF ones — fun idea. Thanks!
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Thank you, John. Crêpes sneak into my repertoire at least twice a month, such an easy dinner solution.
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Luckily I don’t need to worry about dishes without gluten (no one in my family or among friends has this problem), but I’d love to taste these crêpes : they look really light and delicate…. Congratulations! I know it’s not always easy to make gluten free food! (You have just reminded me of the French galettes, i.e. buckwheat crêpes I am crazy for!).
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Thank you for your comment, Sissi. I understand that gluten intolerance is significantly fewer in Europe than in North America, something to do with pesticides and perhaps the way the flour is processed. As for the crêpes, they are quite good and not a huge difference from real crêpes, I wouldn’t mind having these once in a while.
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Gluten or no. Crêpes are nostalgic to me in the best way. I can’t see the word crêpes without thinking about how my mom taught my little brother and me )ages 12 and 9) how to make perfect little crêpes so that she could have 2 or 3 pans going at once for her famous dinner parties! Thanks for the memory! GREG
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What fun! We went to a house party many years ago and the kids were doing just that! No wonder you have such passion for cooking, it really comes through.
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These are wonderful. I am looking everywhere for gluten free white cornflour but can’t find.
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Hi Neetu, welcome to my blog. I have a gluten intolerant friend so I have a few recipes I would reco on my blog, I hope you can check them out. Some of my fav’s are:
Cheese Crackers: https://kitcheninspirations.wordpress.com/2017/02/27/gluten-free-cheez-itz/
Sesame Crackers: https://kitcheninspirations.wordpress.com/2011/06/13/gluten-free-almond-sesame-crackers/
Macarons: https://kitcheninspirations.wordpress.com/2015/01/19/bucket-list-macarons/
Cheese Scones: https://kitcheninspirations.wordpress.com/2014/03/31/gluten-free-cheese-scones/
Cherry Cake: https://kitcheninspirations.wordpress.com/2013/09/30/gluten-free-cherry-cake/
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They look lovely and delicate! I love galettes because of the flavour of buckwheat. I often ask for my sweet crepes to be made into galettes 🙂
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Thank you, Lorraine. In France, the majority of crêpes are served galette-style, except, of course, the ones you eat in the park! I’m going to try serving galette-style next time, thanks for the inspiration!
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They ‘look’ great, Eva. Of course, they would need a taste test to confirm. If I ever visit, I’ll have to get you to make a batch for me. 🙂
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Anytime!
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I’m also wondering about the egg yolk… are the crepes flavoursome?
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They are quite tasty Liz, when my gluten intolerant friend comes for a meal, I make these for everyone, not just her. No complaints yet!
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They turned out beautiful and delicious, Eva. Love your own gluten free flour mix too.
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Thank you kindly Angie, I don’t often buy pre-made gluten free flour because I just don’t use it often enough so this combo works out perfectly for me.
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I grew up eating crêpes. They were breakfast, lunch and dessert and sometimes all in the same day. I don’t make them very often but they make a very elegant lunch when stuffed with yummy, saucy things. I have never tried them with pulled pork but I’ve got some in the freezer and they are destined for crêpes.
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The crêpes with pulled pork are very tasty, I sure hope you try them Maureen.
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I too am curious, why just egg white and not the whole egg? You sure are artistic, your crepe photos are magazine worthy.
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Why thank you Norma, that is indeed very flattering. I didn’t have a whole egg on hand so I used the white only which I buy separately. I have made this recipe with a whole egg and it works out similarly, cut back on some of the olive oil.
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They certainly look the part Eva. What would happen if I used whole egg rather than just the white?
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Hi Dave, I have made these crêpes using whole eggs as well, I just didn’t happen to have them on hand. I might cut the olive oil a bit.
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