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Crepes
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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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Valerie 06/154/2016 06/03/2016
We make these weekly. My kiddos love them and have fun filling them their own way. I often double or triple the recipe and freeze them.
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Paul 02/57/2016 02/27/2016
I followed this recipe to a tee and they tasted like pancakes. They stuck to the pan and took forever to make. THIS IS A HORRIBLE RECIPE!!!!
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    • I 100% agree. You can’t turn Pamela’s pancakes into crepes by just adding 2/3 cup more water. I followed this to the tee and the crepes fell apart. Had to abort this attempt by adding more baking mix to make Pamela’s standard pancakes, which were great. Pamela needs to go back and fix this recepie by taking the input from the other comments such as adding an additional egg, using milk, or adding more baking mix. Crepes are more than just thinned out pancakes.
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Shelley 03/60/2016 03/01/2016
I missed the part about greasing the pan between every crepe... I'm used to the regular gluten crepes which don't require that so the crepes were really sticking. The flavor is fantastic and when you get over the little holes, there is no difference between these and classic crepes. I did add an additional egg white because my second crepe fell apart so badly, but I think that was because I wasn't greasing the pan between crepes. Thanks pamelas!
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    • I make these all the time and double batch them. Sometimes I use butter instead of oil. I only grease the pan at the start and very lightly. I have a non-stick crepe pan and the crepes cook beautifully. I don't measure and I pour batter by experience with my own pay. I think I use 1/3 cup. I also add a tablespoon of chia seeds to my double batch. I cool them on a cookie sheet and place sheets of wax paper between them. They store beautifully in an airtight ziploc for two days.
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Joe; 05/127/2015 05/08/2015
I added a second egg. Very good. Easy to handle, didn't fall apart!
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Carrie 06/172/2015 06/22/2015
These are delicious crepes! Made them for my family on Father's Day and they ate till they couldn't fit anymore in their stomachs. I highly recommend Pamela's Crepes recipie.
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Barb 01/00/2015 01/01/2015
these are really good. Yes you have to swirl it around to get it thin AND I use some melted butter. add to the batter after it sits a min.
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