Gluten-free French Pancakes (aka Crepes)

Happy New Year!

I haven't had much time to post recipes this year, but I thought I could add one you might like to try on New Years morning. Hopefully I will have more time in the New Year.

This was so easy convert to gluten-free (I love when that happens). The original recipe is from Joy of Cooking and it's one that I used to make for my kids - it is one of their favorites.

It's a great breakfast recipe because it's quicker to make than regular pancakes, but just as satisfying. The bad news is you can't make them on a griddle - so you can only make one at a time (challenging if you have more than one kid:-) - or you can use two frying pans if you have them.

When I make them, they are not quite as thin as traditional crepes made using a crepe pan (which cooks on the upside-down bottom of the pan). I could probably make them thinner if I used less batter - I'll have to try that some time. But they are definitely thin enough to roll up with your favorite filling if you choose.

The original recipe says to cook them in a few drops of oil in the pan, which I did. They were fine that way, but I also tried cooking them in a tiny bit of butter instead, and I liked the way they tasted even better. No surprise there, I guess.

Gluten-free French Pancakes (adapted from Joy of Cooking)
Makes about 6 - 6"-7" Pancakes

  • 3/4 cup your favorite Gluten-free Flour Mix
  • 1 tsp Baking Powder (not needed if your Gluten-free flour mix has it)
  • 1-2 Tbs Powdered Sugar
  • 1/2 tsp salt
  • 1/4 tsp Xanthan Gum (not sure if this is needed - I'll try it without next time)
  • 2 Eggs
  • 1/3 cup water
  • 2/3 cup Milk
  • 1/2 tsp Vanilla Extract

  1. Sift together the flour, salt, baking powder, xanthan gum, and powdered sugar and set aside.
  2. Beat the 2 eggs. Add the milk, water, and vanilla and beat.
  3. Make a well in the dry ingredients, and add the egg mixture. Mix together, but don't worry if there are small lumps in the batter.
  4. In a small frying pan (mine is about 7", but you can use even a smaller one) heat a bit of oil or butter.
  5. Add about 3 or 4 Tbs of batter, and swirl it around so it covers the bottom of the pan.
  6. Cook over medium heat until the bottom is lightly browned, and carefully flip over. The second side usually cooks more quickly than the first side - so watch it carefully.
  7. Enjoy with your favorite topping!

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1 comment:

  1. Cooking gluten-free shouldn't sacrafice taste, and this one doesn't appear to! This definatley looks appetizing.