Makes 10 crepes

Crepes are one of those wonderful foods that excel equally well as both breakfast and dessert. They’re a chameleon, taking on the needs of the moment (and the meal) depending on how they’re served and what you use for toppings. Either way, though, we think you’ll have a hard time telling that these crepes are gluten-free. Try serving them with pure maple syrup, confectioners’ sugar, or fruit and homemade whipped cream for breakfast. 

Ingredients: 

¾ cup Artisan Gluten-Free Flour Mix
2 tablespoons sugar
2 eggs
1 cup milk
1 teaspoon gluten-free vanilla extract
2 tablespoons salted butter, melted

Directions:

1. Mix together the flour and sugar in a bowl.

2. Add the eggs, milk, and vanilla and mix. Add the melted butter and mix just until the ingredients are combined.

3. Heat a nonstick medium skillet over medium-high heat. (In this instance, you definitely want to use a skillet or frying pan, not a sauté pan. The straight sides of a sauté pan make it more difficult to turn the crepes.) Grease the pan with butter or nonstick cooking spray and wipe the excess out with a paper towel; you want only a very thin layer. Typically, you will only need to grease the pan for the first crepe unless your pan is sticky.

4. Pour ¼ cup of the batter into the pan and spread to thinly cover the bottom by tilting and rotating the pan. Cook until the crepe begins to dry, about 45 seconds. Flip the crepe, using a fork to separate the crepe from the pan and to turn the crepe over. Cook the second side briefly and turn out of the pan onto a plate. The finished crepe will be light to golden brown.

5. Repeat with the remaining batter to make 10 crepes.

Excerpted from:
Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski
© 2009, The Experiment.