We love crepes at our house! My husband served an LDS mission in Paris, France and brought this recipe home with him. When crepes are on the menu, we call it Crepe Fest and go all out! We love using all kinds of toppings from nutella to meat and cheese, fruit and pudding or lemon juice and powder sugar. Any way you top them, they are a fun change up to your menu and always delicious! It was pretty easy to make this recipe gluten free and I think the gluten free version tastes exactly the same as the original.
Shane's Famous Crepes
2 cups gluten free flour mix
4 cups milk
2 Tablespoons sugar
1 teaspoon xanthum gum
Combine flour, eggs, sugar and xanthum gum in a mixing bowl. With the mixer on meduium, gradually add the milk. Continue mixing on medium high for 4 minutes. Allow batter to rest 5-10 minutes. While batter is resting, heat your crepe pans or skillet to medium heat. Give batter a stir before making each crepe. Place a small amout of crepe batter on a hot crepe pan that has been lightly greased or buttered and swirl to just coat the bottom of the pan. I use about 1/4 cup for my 10 inch pan. After about 1 minute, loosen the crepe and flip it over. Cook for another minute or until crepe is a light golden brown color. Remove from heat and top with your favorite toppings. Roll or fold into a triangle and enjoy! These refrigerate well. Reheat in the microwave or enjoy cold. Makes about 20 10 inch crepes.
We bought our crepe pans in France. The shallow rim makes for easy flipping. A skillet will work just as well if you don't own a crepe pan.