Gluten Free Crepe Roll Ups Recipes
GLUTEN-FREE CREPES
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h10m
Yield Makes about 16
Number Of Ingredients 6
Steps:
- 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.
PERFECT GLUTEN-FREE CREPES
Gluten-free crepes are so quick and easy to make, with just a few basic ingredients from your pantry! Great for either sweet or savory recipes.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 15
Number Of Ingredients 6
Steps:
- Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
- Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.7 g, Cholesterol 53.7 mg, Fat 5.3 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 1.8 g
GLUTEN-FREE CREPE ROLL-UPS
This is a sweet and decadent way to start your day. You can stuff them with anything from chocolate paste to whipped cream to fruit, or just roll them up with butter and berry sugar.
Provided by katii
Categories Breakfast
Time 15m
Yield 1 crepe, 1 serving(s)
Number Of Ingredients 9
Steps:
- Combine the mix, egg, salt, and vanilla in a bowl.
- Whisk in the water.
- Melt the butter on medium-high heat in a skillet and swirl to coat.
- Pour the mixture into the skillet and swirl quickly to coat entirely. The mixture must be thin crusted.
- Fry until golden.
- Transfer to a plate and spread with jam.
- Spinkle on cinnamon/sugar and add strawberries.
- Gently roll up and serve.
- Enjoy!
Nutrition Facts : Calories 142.4, Fat 4.3, SaturatedFat 1.5, Cholesterol 111.7, Sodium 397.8, Carbohydrate 19.4, Fiber 1.3, Sugar 5.3, Protein 5.1
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- In a blender, combine the flour, sugar (I suggest using 1 tablespoon for savory crepes and 2 tablespoons for sweet crepes), salt, milk and eggs. Blend until smooth. Scrape the sides and add the melted butter. Blend again until smooth, scraping the sides as needed to incorporate all the flour. Refrigerate the batter for 30 minutes, or overnight.
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- Once the pan is preheated, increase the heat to medium. Using a paper towel, rub the oil over the bottom of the pan (wipe out any excess oil). Pour in 1/3 cup of the batter and immediately swirl the pan to evenly coat the bottom (check out the video above to see how it's done!).
- Cook the crepe until the edges are browned and the bottom is golden, about 30-60 seconds. Using a spatula, loosen the edge of the crêpe, then use your fingers to flip it over. Cook until golden on the other side, about 15 seconds.
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- Mix all ingredients in a large mixing bowl until no lumps remain. Place the crepe batter into the refrigerator for 30 minutes to allow the gluten-free flour to build structure with the other ingredients.
- When you’re ready to make your crepes, heat a medium size non-stick frying pan over medium-high heat. Spray it lightly with cooking spray.
- Measure out a ¼ cup of batter and add it to the frying pan while rolling the pan from side to side to cover the bottom of the pan evenly with a thin layer of crepe batter.
- Cook for 1-2 minutes then gently flip the crepe to the other side and let it cook for an additional 1-2 minutes. Spray the pan with cooking spray in between each crepe.
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