Description
Fluffy, gluten-free crepes made in 10 minutes with cornstarch for a delicate, flexible texture. Perfect for quick sweet or savory wraps using pantry staples, and easily customized for dietary needs.
Ingredients
Salted Butter
2 tablespoons
Large Eggs
6 units
Cornstarch
2 cups
Whole or 2% Milk
4 cups
White Sugar
1 ½ tablespoons
Instructions
Whisk the six large eggs in a large mixing bowl until fully combined and slightly frothy.
Slowly pour in the milk while continuing to whisk until smooth.
Sift the cornstarch into the wet ingredients and whisk to form a thick custard-like batter.
Stir in the melted butter until evenly incorporated.
Let the batter rest for 5 minutes while the pan heats.
Preheat a nonstick skillet over medium heat and grease with butter.
Pour 1/4 cup batter per crepe and tilt the pan to spread it thin.
Cook for 2 minutes per side until lightly golden and lift easily.
Notes
Use coconut oil instead of butter for dairy-free.
Almond milk works as a lower-calorie alternative.
Add vanilla extract or cinnamon for extra flavor.
Keep crepes warm in a paper towel-lined plate in 200°F oven while cooking all batches.
Store in a sealed plastic zipper bag for up to 3 days.
- Prep Time: 3
- Cook Time: 7
- Category: Brunch
- Method: Cooking
- Cuisine: French-inspired