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.
1 c (4oz or 113g) Better Batter Gluten Free Flour
3 c water milk
2 tbsp. oil or butter, melted
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.