Gluten Free Egg Crepes Recipe
Egg crepes are one of the gluten free recipes that I consider a basic in my repertoire of recipes. They are so simple to master and can be used in a variety of ways. They also happen to be grain free and a really great way to have a little something special if you are following a Low Carb or Paleo Diet.
They are really more like a very thin omelet than a crepe. But I use them as I would a crepe, stuffed with all sorts of delicious fillings or folded in triangles and topped with rich, sweet sauces but I also use them as wraps (lightly dressed arugula and crispy bacon is to die for!) and I even roll them up, slice them and use as noodles. Amazing with chicken soup! And they give new meaning to the term “egg noodle” (sorry I couldn’t resist!).
You can flavor the basic mix in any number of ways; vanilla and sugar or other sweetener make a great base for desserts, fresh herbs and spices give you terrific savory crepe. I add garlic powder, finely minced chives and oregano for my chicken soup noodles.
While the recipe is super simple, there are a few tips I thought I would share with you to get the perfect crepe every time.
For each large egg you will add 1 tablespoon of water and a tiny pinch of salt and it will yield about 3 crepes and since the egg is the star of the show, start with really good eggs! I use organic, cage free eggs from Nature’s Yolk. There really is a difference, not only do they taste better, the eggs beat better and you have a more cohesive mixture.
When beating the egg with the water and salt, use a fork and beat it well! You want to beat that egg white into submission so that the yolk and white come together but you don’t want the mixture to become frothy. Just show those eggs who’s the boss!
If adding herbs or other flavorings, mix them in after the eggs have been beaten properly.
I use a non-stick crepe pan but a small skillet is fine too. Here’s the important part – heat the pan over medium heat until a drop of water sizzles immediately then spray the pan with some gluten free non-stick cooking spray, wipe out the excess with a paper towel (you just want a light layer of spray on the pan) the put the pan back on the heat for about 5 more seconds. You want the pan HOT when the egg hits it so that the bottom will brown.
Resist the urge to crank the heat up too high – you want the crepe pliable and if the heat is too high the crepes will be crispy instead.
After you cook each crepe, spray again with the cooking spray, wipe the pan again and let the pan heat up again before adding the egg.
As soon as you add the egg, tilt and rotate the pan so it spreads evenly onto the pan. Do this quickly. If there are little holes or areas where no egg goes, just add a little bit more egg to fill in the holes.
I make all my crepes ahead and then reheat them all at once on the microwave or warm oven if needed. I find this better than keeping them warm in the oven while I continue making the crepes.
If you are good at multitasking and have more than one pan the same size, have both pans going at the same time if you are making a lot of crepes, it saves time.
I strongly urge you to try these great gluten free basics. Let your imagination run wild and see what you can come up with. One of my favorite ways to eat these when I want a low carb, grain free treat is to spread the crepes with a thin layer of mascarpone cheese and then add some sugar free orange marmalade. I’ll be posting some of my other favorites soon but let me know what you come up with!
- Gluten free non-stick cooking spray
- 1 large organic cage free egg
- 1 tablespoon water
- 1 small pinch salt
Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.
Heat a small skillet or crepe pan over medium heat until hot.
Spray pan lightly with gluten free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).
Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicon spatula the best tool for this job) and cook about one more minute then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.
You can increase this recipe as much as you like. When making a lot of crepes regulate the heat. If it gets too hot the mixture will start to cook to fast and you could have holes in your crepes. Too low and they may become uneven in texture. Medium heat is best and I spray the pan with cooking spray each time I make a crepe.
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