Description
These delicious millet crepes come together easily and are a cinch to make! Perfect for filling with berries and drizzling with maple syrup for breakfast or dessert, or feel free to eat them as a savory meal for brunch. This millet crepe recipe is totally gluten-free and dairy-free too, but no one would care!
Ingredients
- 1/2 cup millet flour
- 1/2 cup gluten-free all-purpose flour
- 2 eggs
- 1 1/4 cup water
- 1 tablespoon oil, for greasing
Instructions
- Blend Ingredients to Get Batter: Combine millet flour, gluten-free all-purpose flour, eggs and water in a high-speed blender and blend for a minute until combined.
- Chill Batter: Transfer the millet crepe batter to a medium bowl, cover with plastic wrap and then chill the batter for at least 30 minutes.
- Heat Pan: Heat a crepe pan or medium nonstick skillet over medium high heat. Brush the pan with oil and when it is hot, remove it from the heat.
- Ladle Batter into Pan: Ladle 1/3 cup of batter into the pan and swirl the pan to distribute the batter evenly then return to heat.
- Cook Batter: Cook the batter for approximately 1 to 2 minutes until you can easily loosen the edges with a spatula and the bottom surface of the crepe is no longer wet.
- Flip the Crepe: Flip the crepe to the other side and cook for another 30 seconds.
- Transfer Cooked Crepes to Plate: Once cooked, place the crepe onto a place. Repeat until all the batter is used.
- Serve and Enjoy: Serve the crepes with fresh berries and a drizzle of maple syrup, or stuff it with savory fillings.
Notes
Millet Flour: Since these are millet crepes, millet flour is the star ingredients. You can either buy it online, or make your own millet flour (super easy)!
Gluten-Free All-Purpose Flour: I highly recommend using a good quality gluten-free all-purpose flour that is made up of a blend of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to get a fluffier final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Eggs: Eggs are important in this recipe as they help to bind and create lift for the batter. I personally haven’t made this recipe without eggs, but if you are allergic to eggs, you can try using aquafaba or an egg-replacer.
Water: I use water as a liquid for the batter, but you may also use non-dairy milk such as almond milk or cashew milk if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use melted vegan butter or coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee instead.
Storing/Freezing: To store, place the crepes in an airtight container or ziplock bag, and store in the refrigerator for up to 3 days. To freeze, place the crepes in a freezer-safe container or ziplock bag (separated by plastic sheets) and freeze for up to 2 months. You can reheat the crepes in the microwave or in a pan before eating.
- Prep Time: 5 mins
- Chilling Time: 30 mins
- Cook Time: 30 mins
- Category: Desserts
- Method: Stovetop
- Cuisine: American
