Ingredients
- 2 large eggs
- 1 tsp of cooking oil 5g
- 1 tsp of vanilla extract 5ml
- 1 Tbsp of sugar 14g
- 1 1/2 cups of milk whole, 2%, skim, almond, etc. (355ml)
- 1 cup of gluten-free flour mix 148g
- 1/4 tsp of salt 1g
Instructions
- In a medium bowl whisk together the eggs, oil, and vanilla extract, then whisk in the milk and sugar. Add the gluten-free flour and the salt and whisk until well combined. Or throw everything into a blender and blend for 20 to 30 seconds. The crepe batter is done.
- Add a bit of butter to a nonstick skillet and set the burner to medium heat. Allow the pan to heat up.
- Lift the skillet off the heat and pour about 1/3rd cup of batter into the pan then tilt and rotate it until the whole bottom is covered with batter.
- Set the skillet back onto the burner and cook the crepe for 20 to 30 seconds until it looks dull on top and dry on the edges and maybe even a few bubbles.
- Flip the crepe with a turner and cook the other side for 15 to 20 seconds. Then remove from the pan and stack on a plate.
- Once all of them are cooked, serve those crepes with whatever filling and toppings you like. Some of my favorites are fresh strawberries, bananas, Nutella, powdered sugar, whipped cream, lemon juice, etc. Enjoy!