The BEST Fool Proof Crêpes (Gluten-Free)
By Rebecca St.Clair
These quick and easy crêpes are delicately thin, soft, and golden brown. Light and airy, with just a hint of sweetness, this classic French recipe is perfect for filling with anything from chocolate and bananas to savoury fillings like ham and cheese.
This recipe is simple, warm, and inviting, these crêpes are the perfect way to start your morning or a simple light dinner.
How to store crêpes
Fridge
- Allow the crêpes to cool to room temperature
- Store in an airtight container or cover completely in plastic wrap.
- Keep in the fridge for up to 3 days.
Freezer
- Allow the crêpes to cool to room temperature
- Freeze in a single layer on a baking sheet for 1 hour
- Place in an airtight container or freezer bag
- Store in the freezer for up to 3 months
Why You’ll Love This Recipe
Quick and easy – This recipe comes together in no time! Everything mixes in 1 bowl and only takes a matter of minutes to cook. No resting time required!
Versatile – Perfect for use with sweet or savoury fillings.
Simple ingredients – Made with only a handful of kitchen staples and no special equipment required!
Perfect taste and texture – Soft, thin, and light. These chewy eggy crêpes are perfect for holding your favourite fillings.
Recipe Tips
Mixing – The batter should be super thin and smooth. No need for anything other than a bowl and a whisk. However, if you want to do it quickly and easily, place all of the ingredients in a blender or food processor and mix until smooth.
Cornstarch – By using cornstarch instead of regular flour there is no resting time required for the batter, it is ready to cook right away. This also make these crêpes gluten-free.
Greasing the pan – Make sure to lightly grease your pan and fully preheat it before adding the batter. This will ensure easy flipping.
Swirl the batter – To ensure the perfect thin textured crêpes, add just enough batter to coat the bottom of the pan. Give the pan a quick swirl to evenly distribute the batter.
Substitutions for this crêpe recipe
Cornstarch – The cornstarch in this recipe can be substituted for the same amount of all-purpose flour. If using flour, allow the batter to rest for at least 10 minutes or in the fridge overnight for the perfect consistency.
Milk – The dairy in this recipe can be swapped out for dairy-free alternatives.
Ingredients
Eggs – Helps bind the batter together. They will start to set and cook as soon as the batter hits the heat of the pan.
Milk – Adds flavour, texture, and moisture.
Vanilla – Flavour
Salt – Flavour
Butter – Adds richness to the crêpe batter and helps prevent sticking.
Cornstarch – Using cornstarch instead of flour creates an extra light and slightly puffy batter. Cornstarch quickly absorbs moisture so you can use and cook the batter right away.
Sugar – Adds a subtle sweetness. So these crêpes can be used for sweet or savoury fillings.
Method
- Preheat a large skillet to medium-low heat.
- Add in 3 Tablespoons of butter. Allow it to melt, lightly brown, and coat the pan.
- Meanwhile, in a large bowl whisk together 3 eggs, 1 cup milk, 1 Tablespoon sugar, ¼ teaspoon salt, and 1 teaspoon vanilla.
- Whisk in the cornstarch until very smooth.
5. Add in the melted, browned butter and whisk to incorporate.
6. Add about ¼ cup of batter to the hot, greased pan. Immediately swirl the pan to evenly coat the bottom with the batter.
7. Allow the crêpe to cook about 1 to 2 minutes or until it starts to brown on the underside.
8. Gently, flip to the other side and cook 1 minute more or until lightly browned.
9. Remove to a plater and continue to cook the rest of the batter.
Fool-Proof Crêpes
Soft, feathery light crêpes perfect for stuffing full of your favourite sweet or savoury fillings.
Ingredients
- 3 eggs
- 1 cup milk 250 ml
- 1 teaspoon vanilla 5 ml
- 1/4 teaspoon salt 1 g
- 3 Tablespoons butter 45 g
- 1 Tablespoon sugar 12 g
- cornstarch
Instructions
- Preheat a large skillet to medium-low heat.
- Add in 3 Tablespoons of butter. Allow it to melt, lightly brown, and coat the pan.
- Meanwhile, in a large bowl whisk together 3 eggs, 1 cup milk, 1 Tablespoon sugar, ¼ teaspoon salt, and 1 teaspoon vanilla.
- Whisk in the cornstarch, until very smooth.
- Add in the melted, browned butter and whisk to incorporate.
- Add about ¼ cup of batter to the hot, greased pan. Immediately swirl the pan to evenly coat the bottom with the batter.
- Allow the crêpe to cook about 1 to 2 minutes or until it starts to brown on the underside.
- Gently, flip to the other side and cook 1 minute more or until lightly browned.
- Remove to a plater and continue to cook the rest of the batter.
Notes
You can replace the cornstarch in this recipe with all-purpose flour. Allow this batter to sit at least 10 minutes or overnight for the flour to soak and soften.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 117Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 72mgSodium 108mgCarbohydrates 3gFiber 0gSugar 2gProtein 2g
Nutrition information isn’t always accurate.
We’re a big fan of pancakes at my house! Make sure to pop over here to find my family favourite recipes!
Join the vintage living community and gain access to the free printables library! Receive emails that you’ll love and recipes straight to your inbox!
