Best 3 Gluten Free Crepes With Sorghum Recipes
If you're a fan of crepes but have to follow a gluten-free diet, don't despair! With sorghum flour as your secret ingredient, you can create delicious and wholesome gluten-free crepes that are every bit as delectable as their traditional counterparts. Sorghum, an ancient grain with a slightly sweet flavor, is not only gluten-free but also packed with essential nutrients like protein, fiber, and antioxidants. In this article, we'll guide you through the process of making irresistible gluten-free crepes using sorghum flour, providing you with a step-by-step recipe and expert tips to ensure perfect results every time.
Here are our top 3 tried and tested recipes!
GLUTEN-FREE CREPES
Great tasting gluten-free crepe recipe. Works well every time.
Provided by William C McIntee (wcmcintee)
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h11m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
- Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
- Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.
Nutrition Facts : Calories 230 calories, Carbohydrate 28.3 g, Cholesterol 93 mg, Fat 11 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 75.3 mg, Sugar 7.1 g
GLUTEN-FREE CREPES
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h10m
Yield Makes about 16
Number Of Ingredients 6
Steps:
- Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
- Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
- Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.
PERFECT GLUTEN-FREE CREPES
Gluten-free crepes are so quick and easy to make, with just a few basic ingredients from your pantry! Great for either sweet or savory recipes.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 15
Number Of Ingredients 6
Steps:
- Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
- Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.7 g, Cholesterol 53.7 mg, Fat 5.3 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 1.8 g
Tips:
- For a chewier crepe, use less milk and more water in the batter.
- To make the crepes thinner, use more milk and less water in the batter.
- If the batter is too thick, add a little more milk or water until it reaches a thin, pourable consistency.
- If the batter is too thin, add a little more flour until it reaches a thick, pourable consistency.
- Heat the pan over medium heat before adding the batter. This will help prevent the crepes from sticking.
- Use a non-stick pan or a pan that has been well-seasoned with oil to prevent the crepes from sticking.
- Pour a thin layer of batter into the pan, tilting the pan to evenly distribute the batter.
- Cook the crepe for about 1-2 minutes per side, or until golden brown.
- Fill the crepes with your favorite fillings, such as fruit, cheese, or vegetables.
Conclusion:
Gluten-free crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little practice, you can easily make gluten-free crepes at home. So next time you're in the mood for something special, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
