Gluten-Free Crepes

Name: Gluten-Free Crepes
Prep time: 40 min
Total time: 70 min
Ingredients: 4 large eggs; 2 cups whole milk, plus more, as needed; 1 cup gluten-free flour blend, such as Cup4Cup; 4 tablespoons unsalted butter, melted, plus more for brushing; 2 tablespoons granulated sugar; 0.5 teaspoon coarse salt

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

40 mins

Total Time:

1 hrs 10 mins

Yield:

16

As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.

Ingredients

4 large eggs
2 cups whole milk, plus more, as needed
1 cup gluten-free flour blend, such as Cup4Cup
4 tablespoons unsalted butter, melted, plus more for brushing
2 tablespoons granulated sugar
½ teaspoon coarse salt

Directions

Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.