Loading ...
Crepes – paper thin pancakes – are not as difficult to make as you might think. This recipe produces classic crepes suitable for a wide variety of sweet and savory fillings. It is very important that your pans be absolutely ready (hot) before whisking the batter together and that you continue to swirl the batter until it completely stops moving for the best texture and thickness.
This Recipe makes 30 or more crepes and will hold up really well to a long cooking time (the batter will not thicken too much). If you would like to make a smaller quantity of crepes, please feel free to reduce the amount – we find that you cannot successfully reduce by more than 2/3.
Ingredients
1 c (4oz or 113g) Better Batter Gluten Free Flour
6 eggs
3 c water milk
2 tbsp. oil or butter, melted
Instructions
Preheat an 8 inch non-stick skillet over medium high heat. Spray with cooking spray, or brush with melted butter or oil. It is essential that your nonstick skillet really be in great shape or you may have trouble with the crepes sticking.
In a medium-large bowl, whisk together the eggs, milk or water,and oil or melted butter. Whisk in the Better Batter flour until smooth.
Using a ladel, pour 1/4 cup of batter into the bottom of the preheated pan, swirling well to coat the bottom with a very thin layer of batter. Continue to swirl until the batter completely coats the pan and does not move in the pan at all.
Cook for 1-2 minutes or until lightly browned on the bottom. The edges will dry and slightly curl away from the surface of the pan, and small bubbles will appear on the surface of the batter which should appear dry.
Flip the crepe onto a plate to cool, if desired, or cook the second side by flipping the crepe over gently, using a wide spatula, and cook the second side for about 10-20 seconds, or until lightly golden brown.
Cover crepes lightly with a tea towel or second plate, inverted, while you continue cooking.
Continue to alternate pourings, swirling, and flipping until all the batter is used. It is really important that the crepes be allowed to ‘rest’ or ‘cool’ for at least 5 minutes before filling and rolling, or they will tear very easily.
For recipes such as Lumpia, please allow the crepes to cool completely before proceeding.
Mixed to receipe these are to thick. I increase liquid by another 1/2 cup. Then it was great!
Thanks for the feedback! We’ll change the recipe to give a range for liquid!
Hi Naomi,
After submitting my question above, I read more about you and your story in the “About Us“ section of this site. What an inspiring story! I will be sure to purchase the Better Batter. I live in Toronto, Canada – where can I purchase your batter here?
I am anxiously awaiting your reply to my request for help above!!
Sincerely,
Marilyn
Toronto, Canada
These are tricky – I had to make two batches before I got it right. The batter sets up almost immediately, so it becomes too thick to spread around the whole pan. I added liquid as I went along and was able to get the whole batch done. I made banana-chocolate crepes like I had in Paris many years ago…very yummy!!
How long do these last? How to you store them?
I’d say use them within a week, stored tightly wrapped in the fridge.
Thanks. I wonder if they will freeze/defrost well…hmm
I’ve made these each of the last two weekends and they are great! Thanks so much!
you’re welcome!!