Gluten-Free Potato Crepe
Indulge in the delightful simplicity of Gluten-Free Potato Crepes, a unique spin on traditional crepes that combines the earthy richness of mashed russet potatoes with the versatility of gluten-free all-purpose flour. Perfect for those with gluten sensitivities, these potato-based crepes boast a light, tender texture and a mildly savory flavor that complements both sweet and savory fillings. Prepared in under an hour, these golden crepes are made with a smooth batter of mashed potatoes, milk, eggs, and a touch of seasoning, and cooked to perfection in a skillet with olive oil for a crisp yet delicate finish. Whether served with fresh fruits, cheese, or herbs, this gluten-free recipe transforms humble ingredients into gourmet elegance, making it a crowd-pleasing choice for breakfast, brunch, or dinner.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 cup Gluten-free all-purpose flour
- 1.5 cups Whole milk
- 3 large Eggs
- 2 tablespoons Butter
- 0.5 teaspoons Salt
- 1 tablespoon Olive oil
Instructions
Peel and cut the russet potatoes into small chunks.
Boil the potatoes in a pot of water until they are fully cooked and tender, about 15 minutes.
Drain the potatoes and mash them thoroughly using a potato masher or fork until smooth.
In a large mixing bowl, combine the mashed potatoes, gluten-free flour, and salt. Mix well to combine.
In a separate bowl, whisk the eggs and milk together until fully combined.
Pour the egg mixture into the potato-flour mixture, stirring to create a smooth batter.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Pour approximately 1/4 cup of the batter into the skillet and quickly spread it out into a thin, even layer using the back of a spoon or a crepe spreader.
Cook for 2-3 minutes or until the edges start to firm up and golden brown spots appear on the bottom.
Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, adding more oil to the skillet as needed.
Serve the crepes warm with your choice of savory or sweet filling.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 25.6 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 642 mg | 49% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4123 mg | 88% | |
*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.
