Vanilla Bean Crepes Sucrees
Easy, sweet vanilla bean crepes for breakfast & dessert. Freeze the extras individually so a crepe is never more than 30 seconds in the microwave away!
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Breakfast, Dessert
Cuisine: French
Keyword: gluten-free breakfast recipes, gluten-free crepes, gluten-free dessert recipes
Servings: 8 people
Author: Mary Fran Wiley, Cupcake Therapist
- 1 cup milk
- 125 grams gluten-free all purpose flour
- 4 large eggs
- 1 tablespoon sugar, optional
- 1 tablespoon vanilla bean paste
- ¼ teaspoon salt
Combine all ingredients in a blender and blend until smooth. If the batter is thicker than heavy cream, add milk a tablespoon at a time until it is the right consistency.
Let the batter stand for 30 minutes or overnight to let as many air bubbles as possible out.
In a crepe pan, pour ¼ cup of batter into the pan for 8″ crepes. Cook over low heat for about 2 minutes (until the edges start to look dry), flip crepe and cook for about 30 seconds on the second side.
Separate with sheets of parchment if you are not going to use them right away.