1/2 cup gf flour 1/2 cup milk 1/4 cup lukewarm water 2 large eggs 2 Tablespoons unsalted butter, melted 2 Tablespoons unsalted butter 1-1/2 Tablespoons sugar Pinch of salt
Combine the gf flour, milk, lukewarm water, eggs, 2 Tablespoons melted butter, sugar and salt in a food processor until smooth. Pour the batter into a pitcher or a container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes.
Place a non-stick or seasoned crépe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting it off the heat and tilting the pan so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crépe over, using your fingers or a spatula, and cook until the second side is lightly browned. Remove the crépe to a piece of wax paper. Continue to cook the rest of the crépes, buttering the pan and stirring the batter before starting each one.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.