Friday, July 24, 2015

absolutely perfect crepes recipe (with instructions to make them gluten/grain free!)

Crepes are hard, yo. This is one of those breakfast foods I've tried to master for years and never gotten even close. I love them, too, so this has been a source of sadness for me. Recently though I started experimenting again and finally came up with these babies:

absolutely perfect crepes recipe (with instructions to make them gluten/grain free!)
absolutely perfect crepes recipe (with instructions to make them gluten/grain free!)

Aren't they pretty? And much to my surprise they were the perfect consistency too! Light and thin, but stayed together when rolled or folded (I've had some...issues...with crepes falling apart in the past) I'm a happy woman! 

I was even happier after I tried freezing them, to discover that they freeze extremely well, all it takes is a quick defrost and they're good as new, up to a month later. Score! Easy breakfasts for later this month. I love being able to wake up on a Saturday morning and plop an impressive breakfast in front of my family with minimal effort, it leaves more time for blogging.
.........................................................................................................................................................

Perfect Crepes Recipe

.........................................................................................................................................................

Ingredients 

1 cup of flour (for gluten/grain free you can use almond flour, but for this I used all purpose flour for this. The ratio for substituting should be 1:1)
2 cups of milk
1 tsp salt
2 Tbsp melted butter
5 eggs
*2 1/2 Tbsp sugar or honey
*1 Tbsp vanilla

*For savory crepes, omit the sweetener and vanilla

1. In a large bowl, whisk together the flour and eggs. Then slowly add the milk, butter, salt, sugar and vanilla, stirring until combined.

2. Heat a lightly greased frying pan over medium low heat. Pour or scoop the batter into your pan. I used a 1/4 cup measuring cup, which ended up being the perfect amount per crepe. Tilt the pan in a circular motion so the batter coats the pan evenly.

3. Cook each crepe for about 2 minutes per side, flipping it when the edges start to brown. This point will be a little different each time because each crepe will have slightly different thicknesses. Serve hot!

....................................................................................................................................................

I hope you enjoy this recipe, I can tell you I've already made several batches and my kids are huge fans as well! If you have any questions let me know in the comments below, and I'll do my best to answer them.

Share this PostPin ThisEmail This

8 comments:

  1. I love your crepes! They look so good!

    ReplyDelete
  2. Oh my goodness... I have to make these now... We only had pancakes yesterday but they had no vanilla in!! What a good idea! #parentingpinitparty pin:@thefreerangefamily

    ReplyDelete
    Replies
    1. Thanks so much Claire! Let me know what you think when you make them I'd love to hear!

      Delete
  3. These look amazing. I love crepes when they are wafer thin as per your photo. I will have to give your recipe a try. #parentingpinitparty pin:@mealsandmakes

    ReplyDelete
  4. Wow, these look perfect!
    I hope you will share your recipe with Idea Box this week:
    http://milaslittlethings.com/2015/07/idea-box-thursday-link-party-21.html
    xx
    Mila

    ReplyDelete
    Replies
    1. Sure Mila, thank you! I'm headed over there right now!

      Delete
  5. I absolutely love this! Pinned and tweeted. Thank you so much for bringing such a masterpiece to our party. I hope to see you tomorrow at 7 pm. We can't wait to party with you! Lou Lou Girls

    ReplyDelete
  6. Thanks for the recipe! I've never made crepes before, but now I'll have to try!

    ReplyDelete