Light and Crispy Crepes

Light and crispy crepes are a classic French breakfast or dessert that can be filled with a variety of sweet or savory ingredients. This recipe uses a gluten-free flour blend and lactose-free milk to make it accessible to those with dietary restrictions. The result is a delicate and flavorful crepe that is perfect for any occasion.

Crepes have a long and storied history, dating back to the Middle Ages. They are believed to have originated in Brittany, a region in northwestern France. The first crepes were made from buckwheat flour and were typically filled with savory ingredients such as cheese, ham, and vegetables. Over time, crepes became more popular throughout France and Europe, and they began to be made with a variety of different flours and fillings. Today, crepes are a beloved breakfast and dessert food all over the world.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup gluten-free flour blend
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 eggs
• 2 cups lactose-free milk
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together the flour blend, cornstarch, and salt.
2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
3. Gradually whisk the wet ingredients into the dry ingredients until a smooth batter forms.
4. Heat a lightly oiled non-stick skillet over medium heat.
5. Pour 1/4 cup of batter into the skillet for each crepe.
6. Cook for 2-3 minutes per side, or until golden brown.
7. Serve immediately with your favorite toppings.

Why It Works

• The combination of gluten-free flour blend and cornstarch creates a light and crispy texture.
• The lactose-free milk makes this recipe accessible to those with dietary restrictions.
• The melted butter adds flavor and richness to the crepes.
• The vanilla extract adds a touch of sweetness and complexity.