Super-Quick & Easy Crepes (GFCF)

Faster than pancakes, this high-protein, gluten-free, dairy-free breakfast is a favorite of just about everyone in our family. 

Super-Quick and Easy Crepes (GFCF)

(per 2 crepes: )

  • 1/3 cup water
  • 1/4 tsp baking powder
  • 1 tsp sugar
  • 3 Tbsp sweet rice flour
  • 2 eggs
  • 1 Tbsp jam
  • Optional:  Tofutti Better Than Cream Cheese (or regular, dairy cream cheese) and powdered sugar

Heat a well-oiled non-stick 10″ skillet over medium heat.  (I use about 1/2 tsp rice bran oil.)

In the bottom of a glass 2-cup measure, pour in 1/3 cup water.  Add the baking powder, sugar and sweet rice flour.  With a fork or small whisk, combine until smooth.  Add the eggs and beat until smooth and well-combined.  You should have just shy of 1 cup of batter.

For thinner crepes, pour half the batter into the hot skillet.  If necessary, tilt the pan until the bottom of the pan is evenly covered with batter.  For thick crepes, pour all of the batter into the pan, which will easily cover the bottom of the pan.  Cover and cook until the top is set.  This should take about 2.5 minutes for thin crepes, 4 minutes for thick ones.  Ideally, you want bottom of the crepe only lightly golden brown, so adjust your stove’s heat accordingly.  If you’re making thinner crepes, you won’t have to flip the crepe at all.  With the thick crepes, I usually flip them, just to make sure they’re cooked through:  With a large spatula, flip the crepe and cook the other side quickly, about 30 seconds. 

Flip or slide the crepe onto a plate so that the crepe is golden-brown-side-down. 

While the crepe is still hot, if you’re using cream cheese, spread about 1 Tbsp in a thick line, from edge to edge, about 1/3 of the way from one side of the crepe.  Top with 1 Tbsp jam, spreading it likewise.  Starting at the side closest to the jam and optional cream cheese, roll the crepe.  If desired, place a few Tbsp powdered sugar in the bottom of a wire sieve and tap this over the crepe to sprinkle it with powdered sugar.

Since I’m cooking for myself and four kids (and if it’s a Saturday morning, my hubby, too!), I repeat this process several times, preparing the batter for the next crepes while the first batch is cooking. 


About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on June 2, 2008, in Celiac Disease, Cooking/Baking/Food/Recipes, Dairy-free, GF Recipes, GFCF, GFCF Recipes, gluten-free. Bookmark the permalink. 2 Comments.

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