Crepes
Print Recipe

Gluten-Free Soy-Free Peanut-Free Corn-Free Sugar-Free

Traditional crepes make the best brunch; you can make these ahead of time and fill them at the last minute.

Ingredients

    Yield: approximately ten 7-inch or eight 8-inch crepes

Directions

    Mix all ingredients together until evenly combined. Batter will be very thin. Heat nonstick or crepe pan over medium heat. If you are not using a nonstick pan, you must oil pan before baking each crepe.

    When pan is hot, pour ¼ cup batter for 7-inch crepe, or ⅓ cup for 8-inch crepe, into pan and quickly rotate pan in circular motion so batter spreads into a thin, even coat. Air holes will appear; do not try to fill them in. After about 3 minutes, crepe will look dry across the top, have air holes all over, and be browning at the edges. At this point, lift edge of crepe with spatula, carefully flip, and cook 30 seconds to 1 minute more.

    Remove crepe and lay flat on parchment or wax paper. Repeat process with rest of batter, stacking finished crepes as you go with parchment or wax paper in between. Keep crepes covered until ready to use to prevent drying out. Fill with favorite fillings, roll and serve.

    NOTE: The first crepe, like many first pancakes, often does not cook well. Don’t fret—just throw it away or nibble on it, and carry on with the rest.

    © Pamela's Products, Inc.

Overall Average Rating:
3 ratings
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Schatzi 11/306/2019 11/03/2019
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Glad I found this recipe! Tweaked it by using milk, 2 eggs, and 2 tsp melted butter as per comments. Only had to spray my non-stick pan 1x and each subsequent crepe released easily.
Pamela's Baking Mix is my go-to for so many baked items; happy to add crepes to my repertoire!
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Shannon 12/363/2018 12/30/2018
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Best crepes ever! I just fed them to a house full of teens for Sunday brunch and didn't even tell them they were gluten free. I mixed the water, oil and egg in my blendtec, then added mix just until combined. Pour out of blender canister into skiller--just enough to cover the bottom and cook a LONG time on each side at medium heat. Stuffed them with just enough whipped cream to keep the strewberries and blueberries in place and a dab on top to be pretty! : )
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Celeste 10/286/2018 10/14/2018
I love this recipe. The crepes came out perfectly!
I think the secrets to a good crepe like a good omelette are to make sure the pan that we use is hot so that it activates the nonstick surface of the pan and to use a little bit of oil or butter on the pan in between making each crepe. If you follow these two secrets the batter will not stick and it will be easier to Slim the batter around the base of the pan.
Thank you, Pamela's for getting the mix so right! Us gluten free peeps can eat crepes!!
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chad 03/84/2018 03/26/2018
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after reviewing the comments i decided to use 2 eggs. They were light and by far the best gluten-free crepes i have ever had. Texture and flavor was well ballanced for both savery and sweet versions. Thank you for the base and the comments.
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Oksana 08/228/2017 08/17/2017
What would you substitute for eggs in this recipe? Need an advice for a friend who can't have eggs. TIA!
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mark m 12/337/2017 12/04/2017
We substituted 1/3 cup of milk for water, and they were spectacular!
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Tracy W. 04/92/2017 04/03/2017
I just made these crepes for myself...made a half recipe because I only had 1/2 cup of mix left. I used one whole egg (so 2 eggs for a full batch) and coconut oil for the oil. The first 2 stuck just a little in the very center of the pan...fixed that by using a little extra spray in that spot. I topped them with a drizzle of honey and a few splashes of lime juice. They were AMAZING as well as quick and easy! I'm looking forward to having them weekly and trying different fillings.
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Charlie 10/280/2016 10/07/2016
My family makes me cook these up almost every weekend! :o) This recipe for crepes is very simple and there are no issues with degree of "thin", which has always been my issue with crepes. Thanks for posting.
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Diane Vetterlein 03/84/2016 03/25/2016
I've made 1,000's of these crepes. In fact I found them so delicious, I made them and gave them out as Xmas presents one year. With a preserve of choice and a little butter, they are fantastic. I find that if I spray the pan each time before I pour in the crepe, it works best. Also, if I stack them in a glass pie dish and place in the oven on 200*, they are perfectly hot, maybe I loose the bottom one, but that's ok.
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Tannya 03/72/2016 03/13/2016
This recipe is awesome! My son has Celiac Disease and finding tasty recipes are tough! Pamela's baking and flour mix is the best! I double this recipe and my kid loves it!
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