Total Time
50mins
Prep 20 mins
Cook 30 mins

Found this recipe on line while having a late night craving! Tried them the next day - and I was not disapointed! I no longer have to just drool over Nalesniki at family holiday brunches! I just made these (double recipe) and used the crepes as noodles for GF Lasagna - fingers crossed this works!

Ingredients Nutrition

Directions

  1. In a medium sized mixing bowl, beat together all ingredients until smooth.
  2. Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
  3. Turn skillet to thinly, evenly distribute batter in a circle.
  4. Cook about 30 seconds per side.
  5. (I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking).

Reviews

Most Helpful

These turned out very nice. I rarely make GF "breadish" things because I am usually disappointed, but these were tasty. I filled them with caramelized bananas and drizzled with chocolate for a delish dessert. Thanks for posting this, it will stay in my cookbook for frequent repeats.

Sheynath March 03, 2008

I've been gluten-free for about four years as well as milk and egg free. I use my own egg substitute, and they turn out great. This is the best gluten-free crepe recipe I have tried.

Learning Gluten-free October 20, 2007

They came out more pancake like than crepe like. Needs more liquid otherwise pretty good. Faintly gritty, but nbd

Morgan F. November 15, 2016

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a