Best 2 Gluten Free Crepes Or Pancakes Recipes
**Gluten-Free Crepes and Pancakes: A Delightful Journey for Every Occasion**
Indulge in a world of gluten-free delights with our curated collection of crepe and pancake recipes. From the classic French crepe to the American-style pancake, these recipes cater to a variety of tastes and dietary preferences. Whether you're seeking a quick breakfast option, a sweet afternoon treat, or a savory main course, our gluten-free crepes and pancakes are sure to satisfy. Dive into the fluffy, tender textures and explore the endless possibilities of fillings and toppings. Savor the nutty flavor of buckwheat crepes filled with tangy lemon and sugar or relish the hearty goodness of savory galettes filled with cheese, ham, and vegetables. For a classic American breakfast experience, whip up a batch of fluffy gluten-free pancakes, perfect for stacking high and smothering in maple syrup and butter. With our diverse selection of recipes, gluten-free diets no longer mean missing out on these beloved culinary creations.
GLUTEN-FREE CREPES
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h10m
Yield Makes about 16
Number Of Ingredients 6
Steps:
- Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
- Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
- Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.
GLUTEN-FREE PANCAKES
Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 4
Steps:
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Use a good quality gluten-free flour blend. Not all gluten-free flour blends are created equal, so it's important to find one that works well for you. I recommend King Arthur Measure for Measure Gluten-Free Flour Blend or Bob's Red Mill 1-to-1 Gluten-Free Flour Blend.
- Let the batter rest for at least 30 minutes before cooking. This will help the flour to absorb the liquid and make the crepes or pancakes more tender.
- Use a non-stick skillet or griddle. This will help to prevent the crepes or pancakes from sticking.
- Cook the crepes or pancakes over medium heat. This will help to prevent them from burning.
- Flip the crepes or pancakes when they are golden brown on the bottom. You should be able to easily slide a spatula under the crepe or pancake.
- Serve the crepes or pancakes immediately. They are best when they are fresh and warm.
Conclusion:
Gluten-free crepes or pancakes are a delicious and versatile breakfast option. They can be filled with sweet or savory ingredients, and they can be topped with your favorite sauce or syrup. With a little practice, you can make gluten-free crepes or pancakes that are just as good as the traditional kind.
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