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

FAQs

Can celiacs eat crepes? ›

To be 100% safe, those with coeliac disease should only eat crisps with "gluten-free" on the label. This ensures that you can avoid cross contamination from factories that also handle gluten, and avoid any sneaky ingredients that might make you ill.

EVERYDAY METHOD: A NON-STICK SKILLET

Pick up the pan and tilt it around, slowly, to encourage the batter to spread into a thin circle. Cook and flip, just like with the crepe pan.

Let the batter rest.

If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

Rice, potato, tapioca, maize and buckwheat are just some of the common grains that you might find in a gluten-free flour blend. These combination flours usually work best in cakes, biscuits and pastry. In most cases, you should be able to swap plain flour for the same amount of gluten-free flour in a recipe.

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. So, it is absolutely necessary to let the batter rest. A minimum of 6 hours is considered satisfactory, and ideally 48 hours (which is what many traditional creperies do).

Do you really need a crepe pan to make crepes? ›

Nonstick pan: You don't need a special crepe pan to make crepes, but if you already own one, do use it! We find the best vessel for making crepes is a nonstick skillet. Our recipe calls for an 8-inch nonstick skillet. Measure your pan across its base to check the size.

Rest the batter: Allow the batter to rest for at least 30 minutes after whisking. This resting period allows the flour to hydrate fully and any remaining lumps to dissolve. It also helps the gluten relax, resulting in tender crêpes.

Here are some methods you can try: Using a starch: You can add 1 tablespoon of tapioca, corn, or potato starch to the batter [2]. Mix it well to combine and wait for about 5 minutes. If the batter is still too thin, you can add one more tablespoon of starch and then do a test pancake on your pan.

THE BEST WHEAT OR BUCKWHEAT FLOURS FOR YOUR CREPE OR GALETTE BATTER. Wheat flour is generally used to make sweet crepes, and buckwheat flour for savoury galettes. Of course, nothing prevents you from making savoury crepes and sweet galettes... it's all delicious!