Paleo Crepes Recipe with Video {Gluten-Free} - My Natural Family (2024)

FAQs

How do you make Joanna Gaines crepes? ›

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

I choose melted butter most of the time as it gives a much better flavor to your crepes and make them lighter in texture as well. However, note that this is more a matter of taste and you could totally replace the melted butter with vegetable oil in the same quantity (i.e. 50g melted butter = 50 ml vegetable oil).

Traditional crepes use regular all purpose flour and therefore do contain gluten, but this gluten free crepe recipe is just as delicious! They're soft, so easy to make (made in a blender!), and perfect with a variety of toppings and fillings.

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

I would say cream is a perfect milk replacement (given you have enough). The crepes will probably taste even better a well.

Why is my crepe tearing/breaking apart? There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).

No! Just a small heavy-duty nonstick fry pan and a thin spatula and you're ready to go. Cooking the crepes so they are evenly thin and relatively round can be a bit challenging, but they'll still taste amazing even if they're not perfectly round.

Even though oats are naturally gluten-free, a small portion of people with celiac disease still react to them. Research suggests that a protein in oats called avenin can trigger a similar response to gluten, though it is thought to be a separate sensitivity.

While oats themselves do not contain any gluten proteins, it is very easy for them to become contaminated by grains that do. Large, big-box commercial rolled oats are often produced, processed or packaged in facilities that also handle other grains like wheat, barley or rye--all of which contain gluten.

How are crepes traditionally made? ›

The standard recipe for French crêpe calls for flour, eggs, milk, salt, and butter. Sugar is optional. In the industrial production of crêpes, the dry ingredients are combined with eggs to form a dough. The rest of the wet ingredients are then added to thin the batter to a loose enough consistency to spread easily.

The wooden spreader :

This utensil is a must for shaping the very thin crepe on the plate. It just takes a bit of practice to get the knack of it! You pour a ladle of crepe batter on one point in the middle of the plate, and then use the wooden spreader to turn the mixture clockwise.

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.