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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: French, German
Calories: 414
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Check the consistency. Stir the batter again. If it has become too thick, stir in 2 to 3 tbsp of milk or sparkling water.
  5. 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.
  6. 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.
  7. 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.