Name: Gluten-Free Crêpes with Schär Flour
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 200 g gluten-free flour (about 1 3/4 cups; Schär Mix C (Mix Pâtisserie) is the best fit, Schär Farine (Universal) also works); 4 eggs, size M (at room temperature); 500 ml milk (about 2 cups; or 400 ml (1 2/3 cups) milk plus 100 ml (scant 1/2 cup) sparkling mineral water); 50 g butter, melted (3 1/2 tbsp; let it cool a little); 1 pinch salt; 2 tbsp sugar (optional, for sweet crêpes (30 ml)); 1 tsp vanilla sugar or grated lemon zest (optional, for sweet crêpes. Check the label of the vanilla sugar); Nutella or another chocolate hazelnut spread; jam, for example homemade strawberry jam (optional suggestion, use any filling you like. Check the label of store-bought jam)

30-35 minTotal

414kcal*

11 gProtein*

47 gCarbs*

*Per serving, estimate. Serves 4.

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These gluten-free crêpes are thin, elastic pancakes in the crêpe style. A simple batter of gluten-free flour, eggs, milk and melted butter bakes into delicate rounds that roll or fold easily.

The key is patience: the batter rests for 10 minutes so the starch in the flour can swell. Stir it before every crêpe, since the starch settles quickly, and keep the finished crêpes covered so they stay soft.

Make them sweet with a little sugar, vanilla sugar or lemon zest in the batter, then fill them however you like. Nutella or another chocolate hazelnut spread works well, and one of the photos shows homemade strawberry jam. These are only suggestions, not part of the recipe. Check the labels of your flour, butter and any filling to keep everything gluten-free.

A rolled golden gluten-free crêpe on a white plate with a red rim, on a red and green patterned tablecloth

Gluten-Free Crêpes with Schär Flour

These gluten-free crêpes are thin, elastic pancakes in the crêpe style. A simple batter of gluten-free flour, eggs, milk and melted butter bakes into delicate rounds that roll or fold easily.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Dessert

Cuisine French, German

Servings 4 servings

Calories 414 kcal

Ingredients

200 g gluten-free flour about 1 3/4 cups; Schär Mix C (Mix Pâtisserie) is the best fit, Schär Farine (Universal) also works
4 eggs, size M at room temperature
500 ml milk about 2 cups; or 400 ml (1 2/3 cups) milk plus 100 ml (scant 1/2 cup) sparkling mineral water
50 g butter, melted 3 1/2 tbsp; let it cool a little
1 pinch salt
2 tbsp sugar optional, for sweet crêpes (30 ml)
1 tsp vanilla sugar or grated lemon zest optional, for sweet crêpes. Check the label of the vanilla sugar
Nutella or another chocolate hazelnut spread optional suggestion, use any filling you like. Check the label: choose a spread labelled gluten-free, as recipes and labels change
jam, for example homemade strawberry jam optional suggestion, use any filling you like. Check the label of store-bought jam

Instructions

Mix the batter. Put the gluten-free flour, salt and the sugar, if using, in a bowl (add the vanilla sugar or lemon zest now, if using). Add the eggs and half of the milk and whisk (by hand or with a hand mixer) into a smooth batter without lumps.
Add liquid and fat. Stir in the melted butter, which should no longer be hot, and the rest of the milk. The batter should be very runny, similar to liquid cream.
Let it rest. Cover the bowl and leave the batter at room temperature for 10 minutes. This step matters: the corn and rice starch in the flour only binds the liquid during the rest, which keeps the crêpes from tearing when flipped.
Check the consistency. Stir the batter again. If it has become too thick, stir in 2 to 3 tbsp of milk or sparkling water.
Bake. Heat a non-stick pan (28 cm is ideal, 24 to 26 cm also works) over medium to high heat. In a good non-stick pan the butter in the batter is usually enough fat, so no extra fat is needed. If the first crêpe sticks, brush the pan thinly with a little oil or butter. For a 28 cm pan pour in about 80 to 100 ml batter (a small ladle, a scant 1/2 cup), for a 24 to 26 cm pan about 60 to 80 ml, and swirl the pan right away so the base is covered with a very thin layer.
Flip. When the top looks dry and the edge curls up and turns lightly golden (after about 1 to 2 minutes), loosen the crêpe with a flat spatula, flip it and bake the second side for about 30 to 60 seconds.
Fill and serve. Fill the crêpes however you like, for example with Nutella or another chocolate hazelnut spread, or with jam (one photo shows homemade strawberry jam), then roll or fold them.

Notes

Heat: gluten-free flour browns a little differently from wheat flour. Medium to slightly higher heat (level 6 to 7 on a 9-level hob) keeps the batter supple so the crêpes do not turn dry or brittle.

Stir before every crêpe: the starch in the flour settles quickly to the bottom of the bowl, so give the batter a quick stir before each ladle.

Keep warm: stack the finished crêpes on a flat plate and cover them with a second plate or foil. Their own steam keeps them soft, so they roll or fold well.

Gluten check: use gluten-free flour and check the labels of butter, milk, vanilla sugar and any filling. Use clean, gluten-free pans and utensils.

Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They count the flour, eggs, milk and the 50 g of butter in the batter. Salt, the optional sugar, vanilla sugar or lemon zest, the fat for the pan and any filling are not counted.

Keyword gluten-free crêpes, gluten-free pancakes, Schär flour, thin pancakes

Questions about gluten-free crêpes

Why does the gluten-free crêpe batter need to rest?

The corn and rice starch in the Schär flour only binds the liquid properly during the rest (10 minutes here). That is what keeps the crêpes from tearing when you flip them.

Which Schär flour works best for crêpes?

Schär Mix C (Mix Pâtisserie) is the best fit: it is finely milled, contains no raising agent and does not crumble. Schär Farine (Universal) also works very well.

How thick should the batter be?

Very runny, similar to liquid cream. If it has thickened after resting, stir in 2 to 3 tbsp of milk or sparkling water.