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Thin gluten-free crepes folded on a plate
Recipes

Breakfast

Thin crepes made with milk.

Tested

This exact version has been cooked successfully.

Active time
40 min
Yield
10 crepes
Difficulty
Medium

Total time: 1 hour

Includes 15–20 min of batter rest.

Flour
Schär Mix B Bread
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Ingredients

  • Eggs
    5 pcs280 g
  • Schär Mix B Bread flour
    140 g7 tbsp
  • Milk
    500 ml
  • Sugar
    20 g1 tbsp
  • Salt
    1 pinch
  • Hot water
    50 ml
  • Neutral oil
    25 g
  • Oil for the panFor greasing.

Method

Cook step by step

Cook Mode shows one step at a time, with ingredients and timers close at hand.

  1. 01

    Blend a thick base

    Combine the eggs, flour, sugar and salt. Pour in a little milk — just enough for the blender or mixer to work. Blend to a smooth, thick base with no lumps.

    Smooth thick crepe base coating a metal spoon
  2. 02

    Add the milk and rest

    Gradually mix in the remaining milk. Leave to rest for 15–20 minutes.

  3. 03

    Add the water and oil

    Mix in the hot water, then the oil. The batter should spread easily across the pan.

  4. 04

    Cook the crepes

    Before the first crepe, coat the pan with a thin layer of oil. Pour in the batter and tilt the pan to spread it. When the surface is matte with small holes and the edges release easily, loosen them with a spatula, flip the crepe and finish cooking the other side.

    Crepe setting in a pan with small holes appearing on the surface
    Before flipping
    A spatula lifting the edge of a crepe in a pan
    Releasing the edge
    Golden cooked side of a flipped crepe in a pan
    After flipping

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