Perfect Gluten-Free Crêpes

Ingredients and Weight:

• 1 cup (120g) gluten-free flour blend
• 1/4 cup cornstarch
• 2 eggs
• 2 cups (480ml) unsweetened almond milk
• 1 tablespoon (15ml) melted coconut oil or unsalted butter, plus extra for greasing the pan
• 1/2 teaspoon (2.5g) salt

Preparation Time:

15 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, whisk together the flour blend, cornstarch, salt, and eggs.
2. Slowly add the almond milk while whisking until smooth.
3. Stir in the melted coconut oil or butter.
4. Let the batter rest for 10 minutes.
5. Heat a lightly greased non-stick skillet over medium heat.
6. Pour about 1/4 cup of batter into the skillet and swirl to evenly coat the pan.
7. Cook for 2-3 minutes per side, or until golden brown.
8. Repeat with the remaining batter, greasing the pan as needed.

Nutritional Information:

• Calories: 135 per crêpe
• Fat: 7g
• Carbohydrates: 18g
• Protein: 5g
• Fiber: 2g

Dish Characteristics:

• Light and fluffy
• Slightly chewy
• Easy to fold and fill
• Versatile (can be filled with sweet or savory ingredients)
• Gluten-free

User Comments:

• "These crêpes are so light and delicious! I couldn't tell they were gluten-free."
• "They turned out perfect! I filled them with strawberries and whipped cream for breakfast."
• "I'm so glad I found this recipe! My whole family loves these crêpes."

Special Precautions and Tips:

• Use a gluten-free flour blend that contains xanthan gum to ensure the crêpes hold together.
• Let the batter rest before cooking to allow the flour to absorb the liquid and develop its full potential.
• Heat the pan to the correct temperature before pouring in the batter. If the pan is too hot, the crêpes will burn, and if it's too cold, they will stick.
• Use a non-stick skillet to prevent the crêpes from sticking.
• Fill the crêpes with your favorite ingredients and enjoy!