Gluten Free Crêpes Recipe (Savory)

Instructions

Prepare a small frying pan by heating it to medium-low heat and then adding one teaspoon butter or non-dairy alternative.

Whisk crêpe ingredients in a small bowl, mixing until there are no lumps, approximately 1-2 minutes. When the butter has melted, pour a thin layer of batter into the pan (approximately 2 tablespoons of batter spreads to create a 6 inch crêpe). Pick up the pan and move it around until all the batter spreads out thinly and begins to set. Cook for only about 1 minute, or until the batter is completely set on the bottom

Flip the crêpe over gently and cook for only 30 seconds on the other side. The edges will begin to curl when the crêpe is done.

Set the crêpe aside, cover and repeat until all the batter is used. Refresh the butter in the pan as needed to prevent them from sticking to the pan.

Recipe makes approximately six, 6-inch crêpes. Double the recipe, as needed. Refrigerate any leftovers by layering with wax paper and sealing in a zip-top bag.

To make the filling, melt butter in a small saucepan and add the crabmeat. Cook until heated, stirring to lightly coat the crabmeat in butter. Add remaining ingredients except parmesan, stirring to combine while cooking.

Remove from heat and spoon dollops of crab mixture in a line down the center of each crêpe, sprinkle with Parmesan or nutritional yeast if using, then roll the crêpe, placing the edge of the crêpe down on the plate to keep it wrapped tightly. Alternatively, spoon a dollop of crab mixture onto one half of the crêpe, sprinkle with Parmesan or nutritional yeast if using, then fold the other half over it, then fold again to quarter it (as pictured).

Serve with fresh parsley or basil.