Gluten Free Crepes

These Gluten Free Crepes are the perfect start to any special day! They are easier to make than you would think and so delicious.

Course Breakfast

Cuisine American, Gluten Free

Keyword savory, sweet

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 290kcal

1 ½ cups gluten free flour use a blend with xanthan gum; all purpose flour works too, adjust the consistency accordingly.
1 ½ cups milk
2 eggs
2 teaspoons honey
¼ teaspoon sea salt
2 tablespoons butter melted and cooled

Combine flour, milk, eggs, honey, salt and butter in a blender. Let stand for 30 minutes at room temperature or cover and chill for up to two days.
Heat a nonstick skillet over medium heat. Brush lightly with oil.
Ladle ¼ cup batter (for an 8 inch skillet) in the center of the pan. Tilt the skillet and swirl to coat the bottom. When the edges pull away from the pan, use a spatula to lift the edges and flop. Cook for another 30 seconds to 1 minute, until brown. Slide into plate and repeat with remaining batter, oiling the skillet only when necessary.
Make the hazelnut topping by whisking together the chocolate hazelnut spread and milk in a small bowl. Add additional milk to desired consistency. (I kept the topping in the crepes thicker than what I drizzled on top.)
To serve, spread hazelnut topping on crepes and fill with strawberries. Top with additional chocolate hazelnut topping and garnish with strawberries.