Paleo Crepes Recipe with Video {Gluten-Free} - My Natural Family (2024)

FAQs

What is the best flour substitute for crepes? ›

The simple answer is no, not all crisps are gluten-free. A lot of the time, it comes down to what the flavouring or seasoning is made with - which could include maltodextrin or wheat flour amongst other sneaky ingredients.

Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter. Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe.

Melted butter or vegetable oil in my crepes? I choose melted butter most of the time as it gives a much better flavor to your crepes and make them lighter in texture as well.

In general, avoid the following foods if you have celiac disease: Cereals, breads, or other grain products that include wheat, rye, barley, or oats. This includes white or whole-wheat flour (including cookies, crackers, cakes, and most other baked goods), semolina, couscous, bread crumbs, most pastas, and malt.

Cross Contamination from Kissing

If you kiss someone that has recently eaten or drank something containing gluten, there is a risk of cross contamination and being glutened because of the particles in their mouth. As we all know, a crumb contains enough traces of gluten to cause a reaction in some coeliacs.

Joanna Gaines's Crêpes

In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

A batter that has not been left to rest is very difficult to roll out (viscous) and the crepe remains grey when cooked.

Should crepes be rolled or folded? ›

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

TL;DR: The flat cooking surface and low rim of crepe pans are ideal for not only crepes but also pancakes, eggs, and other foods that need to be flipped. When picking out a crepe pan, consider what it's made out of, how much it costs, and if it has a nonstick coating.

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

Yes, you can make crepes with bread flour. In fact, bread flour makes great crepes.