Crepes are surprisingly easy to make, and as a Celiac, I make them all the time to substitute for wraps, burritos, etc. Below is a recipe for crepes, and i’ll keep adding additional links to meals you can make in crepes.
Ingredients: (makes roughly 4 large crepes, 6-8 small crepes)
-1 cup gluten free flour (I use Bob’s Red Mill)
-½ cup water
-½ cup milk (I use soy milk)
-2 tbsp melted butter
-¼ tbsp salt
-Olive oil (on your pan)
(Use a pan the size you want your crepe to be)
-Honestly, you can mix it all together at once and just stir like crazy until it is smooth. BUT, for the best results, add wet ingredients together first (water, milk, eggs), once fully mixed, slowly add your dry ingredients while stirring.
-Heat a non-stick fry pan up on medium heat, once warm, and a bit of olive oil to lightly coat the pan. Quickly pour crepe batter into center of pan, letting it quickly spread to the edges. Be sure to keep the layer of batter consistent and thin across the pan (if slightly translucent- too thin). If you are going to make this into a burrito, make it on the thicker side, about 2 cm thick max.
-Batter will quickly being to curl up around the edges while becoming more opaque from the edges inward. Wait till the center has a cooked layer, then use a spatula to lift up the edges and allow the remaining wet batter to fill in under the edges. Do this on opposite sides.
-Once all the wet batter has cooked, lift up the edges and shimmy the pan back and forth so crepe slides free from the pan. Then using your spatula, scoop under the crepe and flip the entire thing over. Cook each side until light brown, or more if you like it a little crunchy.
Now fill you crepes with all the delicious things you love!
Want to make a Buffalo Chicken Burrito with that crepe? So easy, and you can close your eyes and pretend you went to Boloco…