Making Your Own Gluten Free Crepes

While we can't all get to a creperie whenever we want, we can make our own crepes at home.  

Metro grocery stores carry their own Irresistibles Gluten Free Pancake Mix that can be pretty plain on it's own, but it is all in what you do with it. You can change the gluten free pancake mix into a crepe mix with one simple step. All you need to do is cut the pancake mix in half when following the recipe on the back of the packaging. Using a pancake mix can make the art of crepes a very simple thing.

Metro Pancake Mix to Crepes Recipe

1/2 cup Irresistibles Gluten Free Pancake Mix

1 lg egg

9/10 cup milk

2 Tbsp canola or vegetable oil

1 tsp pure vanilla extract (optional)

butter for frying (I always use butter for crepes, pancakes or french toast)

1. Preheat crepe pan or skillet over med-high heat or electric griddle to 400 degrees F. Lightly grease pan or griddle.

2. Add egg to a 4 cup measuring cup, add milk until it reaches the 1 cup measure (this makes measuring the 9/10 cup of milk easier) and then add oil. Add Gluten Free Pancake Mix and whisk until completely smooth. Mixture should be thin like cream. Add more milk if necessary.

3. Pour batter from measuring cup onto griddle slowly to the count of four, and quickly but gently turn pan around spreading batter until a large crepe forms and the batter stops flowing around pan.

4. Flip crepe over when crepe has lost its sheen on top and edges are slightly browned. Cook for an additional 2-3 minutes until the bottom has turned a slight golden brown and the crepe comes loose from the pan.

5. Remove crepe from heat and set aside until ready to fill. Continue cooking the crepes until all batter has been used greasing pan slightly between crepes.

Recipe makes approximately 7 7-8" crepes.

Fillings can vary from anything sweet or savory. All you need is your imagination and the filling and topping options are endless.  

My traditional filling is 2 Tbsp of 2% cottage cheese for each crepe, then rolled up and topped with strawberries and maple syrup.

I have also tried a savory filling of pulled pork and shredded extra old cheddar cheese, topped with salsa and sour cream.

These crepes also freeze very well. Just layer the crepes between layers of wax or parchment paper and freeze flat in a zip top bag. To defrost, defrost on counter and heat gently for a few minutes on both sides in a crepe pan or electric skillet until pliable. They are then ready to be filled.