So glad I came up with this easy recipe for gluten-free crepes because I need to start eating thing with less gluten, which cuts out some of my favorite foods. I am not a big crepe baker so if this recipe is off let me know. My neighbor from Germany turned me onto crepes when he was visiting Costa Rica and although I never made them, because he used white flour, I did try his and they were yummy. I do think my gluten-free crepes texture is off, because of the flour I am using, but not so off that it is bad. However the flavor is excellent. it still needs to be perfected though.
1Sift together flour, salt, baking soda, and orange rind; set aside. In a large bowl beat sugar, eggs, yogurt and milk together with an electric mixer (or whisk). Beat in flour mixture until smooth; stir in melted butter.
2Heat a lightly buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Turn down heat. Lightly Brown on both sides and serve hot. Do not attempt to flip until it cooks through on the first side. These are very delicate so unstick the edges with a flat spatula and gentle shimmy the spatula until you have enough of the crepe on top of it before you gently flip it. Take one or two times before you get the hang of it.
3Serve with berry jam. It can be served as a light dessert too. Like with just whipped cream. Or saute some chopped fresh or canned pineapple till caramelized and serve on top of the crepe with or without whip cream. Its great with ice cream too. Very versatile.