Gluten Dairy Free Crepes

Best Gluten Dairy Free Crepes: These gluten-free crepes are so easy to prepare and are good for breakfast or dessert. They can have a sweet or savory flavor with the usual alternative of dairy free. These are absolutely delicious and will be liked by kids as well as adults. I am so excited to share this recipe gluten-free crepes with you. It is almost incredible how simple it is. All you need is a blender, few basic ingredients and about five minutes to make the batter. Regular crepes use all-purpose flour containing gluten, but this one without gluten in it also tastes great! They’re spongy, they’re easily made (in a blender!) and go perfectly with various toppings or fillings.

Making Best Gluten Dairy Free Crepes

Blend the Ingredients: Combine all ingredients in a blender or food processor. The blending is necessary so that clumps are prevented since the batter is thin. Heat the Pan: Heat your non-stick pan with a little oil over medium/low heat. Cook the Crepes: Pour 1/4 cup of batter into the pan. Spread it uniformly by using the back of a spoon or tilting the pan sideways. Leave for about one minute up to when bubbles rise on top, then flip and cook for another thirty seconds. Don’t burn them much; they need to be soft. Finish and Serve: Place cooked crepes on a cooling rack while waiting for others to finish cooking. They can be served rolled up or folded in quarters with an optional addition of strawberry jam before folding/rolling.  

Serving and Filling Suggestions

Berries & Whipped Cream: My favorite! Also, try using coconut whipped cream, strawberry jam and drizzle some chocolate sauce over it. Banana & Nutella: Fresh banana and Nutella are always a great combination that goes well with these best gluten dairy free crepes. Savory: Skip sugar or reduce it and serve with egg, avocado, parsley, cilantro and red pepper flakes. Maple Syrup: Just a few drops of fresh maple syrup and pinch of cinnamon.

Storing and Freezing Best Gluten Dairy Free Crepes

In the Fridge:

These gluten-free crepes have a life span of up to three days in the refrigerator after being prepared; put them into an airtight container for freshness.

Freezing:

For freezing, place each crepe between parchment papers then into a freeze-safe bag. They can stay frozen for up to two months. To reheat, thaw them in a refrigerator and warm them up on low heat on a pan.

• 1 cup gluten free all purpose flour

• 1 ¼ cups milk dairy or non-dairy

• 2 eggs

• 2 tablespoons sugar

• 2 tablespoons melted butter dairy or non-dairy

• 1 teaspoon Vanilla extract

Directions

• Put all ingredients in a blender or food processor. But if you just whisk it up as the batter is thin, it can become clumpy so I opt to blend.

• Blend until the mixture is smooth.

• Heat non-stick pan with oil over medium/low heat.

• Add ¼ cup of batter to the pan. Use a spoon’s back or turn the pan itself in circular motions for even spreading of batter.

• Cook for about 1 minute or until bubbles appear on top, then flip, and cook for another 30 seconds. Avoid frying too much because it will make crepes tough.

• While you prepare the remaining dough put the cooked pancakes on a wire rack.

• Roll them up into tubes or fold them into triangles. Optionally, before rolling or folding, put strawberry jam in the middle of your rolled pancake.

• Serve berries and bananas with nutella, whipped cream maple syrup etc.