Gluten-Free Savory Crepes with Ham and Cheese

Ingredients

• 2 cups certified gluten-free all-purpose flour blend 2 cups certified gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 2 large eggs 2 large eggs
• 1.5 cups milk (dairy or non-dairy) 1.5 cups milk (dairy or non-dairy)
• 2 tbsp olive oil or melted butter 2 tbsp olive oil or melted butter
• 0.5 tsp salt 0.5 tsp salt
• 4 oz thinly sliced ham 4 oz thinly sliced ham
• 4 oz shredded cheese (e.g., Gruyere, cheddar) 4 oz shredded cheese (e.g., Gruyere, cheddar)

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until well combined. Ensure there are no lumps in the dry ingredients.

2. 2

   In a separate medium bowl, whisk the large eggs until lightly beaten. Then, gradually whisk in the milk and olive oil or melted butter until the wet ingredients are fully incorporated and smooth.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined, being careful not to overmix; a few small lumps are acceptable. The batter should have a pourable consistency, similar to heavy cream. Let the batter rest for about 5 minutes to allow the gluten-free flour to hydrate.

4. 4

   Heat a lightly greased non-stick skillet or crepe pan over medium heat. Once hot, pour about 1/4 cup of batter into the center of the pan and swirl to create a thin, even circle, about 6-8 inches in diameter. Cook for about 2-3 minutes, or until the edges begin to lift and the bottom is lightly golden brown.

5. 5

   Flip the crepe carefully using a spatula. Immediately place a portion of the thinly sliced ham and shredded cheese onto one half of the crepe. Cook for another 1-2 minutes, or until the cheese is melted and gooey and the other side of the crepe is lightly golden. Fold the crepe in half over the filling.

6. 6

   Repeat the process with the remaining batter, ham, and cheese, cooking each crepe for approximately 3-5 minutes total, including the filling and folding time. Serve the savory crepes warm, with extra cheese if desired.

Nutrition (per serving)

Tips & Notes

• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.