Gluten-Free Corn Flour Crepes
You can make these in advance and store them in the refrigerator or freezer. You can stuff these with salsa, jack cheese, and sour cream, or you can stuff them with mashed fruit such as strawberries.
Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 2 large eggs
- 1 cup whole milk
- 1 tsp. salt
- 1 cup corn flour
- 2 tsp. granulated sugar (optional)
- 2 Tbsp. melted butter
- 4 Tbsp. softened butter
- Place the eggs, milk, and salt in your food processor and mix until smooth. With the motor on low, slowly add the flour and spoon in the sugar if you are making sweet crepes. Scrape down the sides of the bowl often. Add melted butter.
- Heat a nonstick sauté pan over medium heat and add 1 teaspoon softened butter. Pour in ¼ cup of the batter to make one crepe. Tilt the pan to spread the batter evenly. Cook crepe until lightly browned, 2–3 minutes per side. Repeat with remaining batter and butter.
- Place the crepes on sheets of waxed paper that have been dusted with extra corn flour. To store, place in a plastic bag in refrigerator or freezer.