breakfast, breakfast, savory, snacks, sweet
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Classic Crêpes (Gluten Free)

 At the end of August I had the treat of being whisked off to fabulous European lands, including the epicenter of all that is delicious in this world – Paris.  I love French food. I ate more meat and cheese in about two days than anyone should consume on an annual basis and it was incredible.  I was never left pining for something delicious while I was there, but it was a bit tragic that I couldn’t enjoy some of the most iconic staples of the cuisine… like crepes. Crêperies are everywhere. Everyyyyywhere. They’re the Parisian equivalent of NYC falafel carts.

I read around the internet and it seems like crêpes are pretty basic. I’m not sure why I hadn’t attempted them before, but they came out brilliantly on the first shot (a rarity in the kitchen – you should have seen the breadstick debacle of Friday night).

I kept it basic – Flour, Eggs, Salt, Butter and Milk – proportions of which were all borrowed and adjusted from reading about 100 near-identical gluten-filled crêpe recipes on the interweb.

  • ½ Cup Butter, melted
  • ½ tsp Salt
  • 1 Cup Milk
  • 2 Eggs
  • 1 -1 ½ cups Gluten Free Flour


Place your butter in a microwave safe bowl and nuke it until it’s melted.  You could also melt it on the stove top, but that takes way too long in the morning when I’m starving.


Add your salt.




And Eggs. In that order.


And whisk it up.


Does the order matter? I don’t really know. But it worked – why tempt fate? The butter is pretty hot and I imagine if you didn’t cool it down with the milk, you could end up with scrambled eggs in what is supposed to be a smooth batter. Egg chunks would be gross. Don’t do that.

Slowly whisk in your flour a little at a time.


Pay attention to the consistency – you want it to resemble very thin, smooth pancake batter.

Heat a griddle on medium high heat and spray with nonstick cooking spray to be sure flipping them won’t be a fight. Pour 1/4-1/2 cup of batter on to the hot griddle.


And smooth out into a round, thin crêpe.


I know, that’s not even kind of a circle. I’m still working on my technique. Give me a break.

It looks like if I gave it a face it could look a little like Wilson.

After about 60-90 seconds (these things cook quick!) very carefully flip your crêpe to cook the other side.


How you decide to enjoy it from here is up to you.  I wanted a robust breakfast, so I loaded up mine like a breakfast burrito – scrambled eggs, bacon, cheese, the works!


It all wraps up quite nicely.


And, of course… dessert. Nutella and Raspberry Compote.


I’ll level with you friends – I definitely had the Nutella and raspberry one first. Life’s too short. What if I was too full after bacon, egg and cheese? It wasn’t a risk I was going to take.

What will you fill yours with?

This entry was posted in: breakfast, breakfast, savory, snacks, sweet


Hi, I'm The Ginger! Or Whitney, whichever you prefer. I'm in finance to pay the rent, but someday I'm hoping to find a way to make it through life as a self-taught chef, sundress designer and helicopter dog mom. I love to cook but don't do it enough. I hate to run but keep signing up for races. I'm a foodie with a shameful obsession with McDonald's. My sewing machine and piano are collecting too much dust. I'm trying to fix it one day at a time. Come on in, let's hang out.

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