Gluten-Free Crepe with Caramel Sauce
Delight in the indulgence of a **Gluten-Free Crepe with Caramel Sauce**, a recipe that combines elegance with deliciously rich flavors. These tender, golden crepes are crafted with gluten-free all-purpose flour and a touch of vanilla for a hint of sweetness, making them perfect for anyone following a gluten-free diet. The homemade caramel sauce steals the show with its buttery, velvety texture and a delicate balance of sweetness and saltiness. Prepared in just 40 minutes, this recipe is ideal for brunch or a decadent dessert, and can be garnished with fresh fruit or whipped cream for an extra layer of indulgence. If you're looking for a gluten-free treat that feels luxurious yet simple, this recipe delivers both in every slice and drizzle.
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Recipe Information
Ingredients
- 1 cup gluten-free all-purpose flour
- 1.5 cups milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup granulated sugar (for caramel sauce)
- 0.25 cup water
- 0.5 cup heavy cream
- 4 tablespoons unsalted butter (for caramel sauce)
- 1 pinch sea salt
Instructions
In a medium bowl, whisk together the gluten-free flour, milk, eggs, melted butter, sugar, vanilla extract, and salt until smooth and no lumps remain.
Let the crepe batter rest for about 15 minutes at room temperature, allowing the bubbles to dissipate.
Meanwhile, make the caramel sauce. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves completely.
Increase the heat to medium-high and bring the sugar mixture to a boil without stirring. Let it cook until it turns a medium amber color, about 8 to 10 minutes. Keep an eye on it as it can burn quickly.
Remove the caramelized sugar from heat and carefully whisk in the heavy cream; the mixture will bubble vigorously.
Stir in the butter and a pinch of sea salt until smooth. Set aside the caramel sauce to cool slightly.
For the crepes, heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or cooking spray.
Pour about 1/4 cup of the crepe batter into the pan and tilt to spread evenly. Cook until the edges begin to lift and the bottom is lightly golden, about 1-2 minutes.
Flip the crepe and cook the other side for another 30 seconds to 1 minute. Remove and repeat with the remaining batter.
Serve the crepes warm, drizzled with the homemade caramel sauce. Optionally, garnish with fresh fruit or whipped cream.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 244.3 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 550 mg | 42% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
