Gluten-Free Crepe with Jam
Delight in the simplicity and elegance of this gluten-free crepe with jam—a light, tender treat perfect for breakfast, brunch, or dessert. Made with gluten-free all-purpose flour, milk, eggs, and a hint of vanilla, these crepes are soft, pliable, and perfectly balanced in flavor. Elevate them with a generous smear of your favorite jam, whether it’s classic strawberry, tangy raspberry, or exotic apricot, and finish with a dusting of powdered sugar for an irresistible touch of sweetness. Ideal for gluten-sensitive households, this recipe is quick and easy to prepare, with minimal ingredients and just 30 minutes from start to finish. Whether folded or rolled, these crepes are sure to impress with their delicate texture and vibrant fillings. Perfect for serving alongside fresh fruit, whipped cream, or a steaming cup of coffee, this dish is a versatile and crowd-pleasing choice.
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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
- 1 tablespoon Sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Jam of your choice
- 1 tablespoon Additional butter for the pan
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, and salt.
In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until well combined.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps. Let the batter rest for at least 15 minutes to allow the flour to hydrate.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter, using a paper towel to spread it evenly.
Pour approximately 1/4 cup of the batter into the center of the pan. Quickly swirl the pan to spread the batter in a thin, even layer.
Cook the crepe for about 1-2 minutes, or until the edges start to crisp and the bottom is lightly golden. Flip the crepe using a spatula and cook for another 1 minute on the other side.
Transfer the cooked crepe to a plate and keep warm. Repeat with the remaining batter, adding more butter to the pan as needed.
Once all the crepes are cooked, spread about 2 tablespoons of your chosen jam across half of each crepe. Fold the crepe into quarters or roll it, depending on your preference.
Serve immediately, dusted with powdered sugar if desired.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 98.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 547 mg | 42% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 846 mg | 18% | |
*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.
