Not quite a crepe, not quite a tortilla, these yummy, soft flatbreads work perfectly to fill as sandwiches, or even fill with cheese to make a quick quesadilla. No rolling out needed!!! They literally whisk together in a bowl, spread on the pan with the back of your ladle, and then cook up so quickly.  Enjoy! 

Freshly made easy flat breads, ready to fill!

Easy Thin Flat Breads On a Pan

Makes ~6-8 depending on size. Yes, you can easily double this recipe. 

In a bowl, whisk together until smooth: 

1 cup Kristin's Gluten-Free Flour Mix

4 oz liquid egg whites (~4 egg whites)

1/2 cup water

1/4 cup milk (or dairy substitute)

1 tsp oil

1/2 tsp apple cider vinegar (optional, but I find it just adds a little depth to the flavor of my breads)

1/4 tsp baking soda

1/4 tsp salt

Optional herbs you can add, ~1/2 tsp each: (yes, of course, you can use any other herbs! These are just the ones I've tried and enjoy in the flatbreads)

chives

cilantro

garlic powder

To Cook: 

Preheat nonstick frying pan over medium heat.  (No butter or oil needed)  Ladle a scoop of batter onto the pan. Working quickly, spread outward with the back of the ladle in spiral movements. You're aiming to thin out the flatbread quickly and as much as possible. I lift the ladle and spiral outward several times to get it thin and wide.  Cook at medium heat until browned and batter is dry in appearance (like the image below). Flip and cook until browned on the other side. I find these cook up quickly, a minute or two per side.  Remove to a plate - I just stack them up as I'm cooking them until ready to eat.  

After swirling outward with the back of the ladle to flatten, ready to flip. 

Showing the swirled side after browning it. 

You can cook them to a lighter color like this picture, if you plan to do more heating them again, like a quesadilla. Usually I cook the main side to a rich brown like the picture up top. 

You can fill the flat breads as desired. They can be rolled or folded. You can fold and pan fry like a quesadilla. It works great! Delicious alongside homemade chili.  One of our favorites is to have it with homemade tuna salad.  Leftover flatbreads can be covered and stored in the refrigerator. You might have to pop them in the microwave 20-30 seconds to warm them up a little so they'll easily pull apart after chilling. Enjoy! 

Filled tuna sandwich, with a bit of cheese melted onto one side, ready to roll up!

A rolled up tuna sandwich. Yum!

Folded over ham and cheese sandwich. 

Easy Thin Flat Breads on a Pan Recipe by Successfully Gluten Free!

These are a delicous chocolate dessert version of my favorite crepes.   If you're needing to serve a crowd, you can easily double or triple this recipe.   If you're looking for the opposite of a dessert crepe, try either my hearty buckwheat crepes or my regular favorite crepe recipe, great for savory or sweet fillings.  We love filling these yummy chocolate crepes with whipped cream and bananas or strawberries.  Or, you can us a bit of homemade vanilla pudding or homemade chocolate pudding with your fruit.  Add a drizzle of homemade chocolate fudge sauce, homemade caramel sauce, or sauce of your choice for a special treat.  Enjoy!  

Fresh chocolate GF crepe served with banana, pudding and whipped cream (I'd say put it inside - we did for all the others) and drizzle with chocolate sauce. 

Freshly made Chocolate Crepes. Yum!

Chocolate Crepes

Makes ~6-7  10" crepes

In a large bowl, use a stick blender to combine the following: 

1 cup milk

1/3 cup cold water

2 eggs

1/4 cup cornstarch

1/4 cup arrowroot starch

1/4 cup brown rice flour

1/4 cup cocoa powder

2 Tbsp sugar

1/4 tsp baking soda

1/4 tsp salt

1/2 - 1 tsp cinnamon OR 2 tsp orange zest (Optional)

Add and blend again until smooth: 

2 Tbsp melted butter

Crepe batter, ready to cook!

Place crepe pan over medium-high heat.  Allow it to heat well before cooking your crepes. 

Spoon batter onto heated crepe pan, lifted the pan and swirling quickly to spread the crepes evenly and thinly.  You can quickly add a little extra if there are spots that didn't get filled well.  Cook thin crepes over medium-high heat until the visible batter is dry.  I find these need just an extra 20-30 seconds more than my favorite regular crepes recipe before flipping.  Run a spatula around the edge of the pan before quickly flipping over your crepe. Allow it to cook another minute before removing to a large plate.   

Repeat with batter until finished. 

Let swirl to spread evenly around the pan.  You want to allow the batter to dry out before flipping.  Here it's starting to dry out in the center and still wet toward the edges.

Just flipped - just needs a brief cooking on this latter side.  

These are wonderful served with homemade vanilla pudding or whipped cream, bananas and chocolate sauce drizzled on top.  You could also serve them with strawberries, or other fruit of your choice.  Cover leftovers in plastic wrap and refrigerate.  Warm briefly in a microwave or let rest at room temperature and they'll separate without problem.  Enjoy! 

Half a chocolate crepe filled with bananas, vanilla pudding, whipped cream, and topped with chocolate sauce. 

Chocolate Crepes Recipe by Successfully Gluten Free! 

Crepes - w/ a delicious maple apple pie filling

Crepes with a delicious maple-apple compote filling are a perfect wintry breakfast to make using those late fall apples.  (Any apples good for pie or apple sauce are good to use in this recipe).   Crepes are wonderfully versatile, and you can fill them with sweet or savory fillings.  My kids love to have a small vegetable omelet inside a crepe followed by a sweet-filled crepe for breakfast.  We even make them for dinner on special occasions! Enjoy!

Maple-Apple filling warming while the crepes are cooking

Crepes - with a maple-apple pie filling

Makes 24, 10" crepes

Preheat 10" crepe pan over medium-high heat.

Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch (if you don't have arrowroot starch, you can use extra cornstarch)
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Add and blend in:
4 Tbsp butter, melted

Butter pan only for 1st crepe.  Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things.

Put on plate, then repeat.  They can be stacked right on top of one another.  To save leftovers, cover plate with crepes with plastic wrap and refrigerate.  Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)

Serve with your choice of apple pie-type filling in the crepes.  A delicious option - which can be refined-sugar free, too, is my maple-apple compote, retyped here for convenience.  It's great with small scoops of ice cream, too! Enjoy!

A delicious crepe topped with ice cream and maple-apple compote for dessert! 

Maple-Apple Compote

Saute over medium heat about 8 minutes:
1-2 Tbsp butter
3 cups sliced or diced apples (peeled & cored)

Add an cook briefly:
1/4 cup maple syrup OR 1/4 cup brown sugar OR 1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)

Serve your maple-apple compote over crepes, pancakes, puffy oven pancakes, oatmeal, etc.!

Crepes with a maple apple filling by Successfully Gluten Free!

Gluten-Free Hearty Crepes (with Buckwheat Flour)

A wonderful, delicious breakfast, lunch or dinner!  We love crepes around here!  The combination of flours I've used here work really well together.  The addition of rich buckwheat flavor in combination with other flours gives a hearty taste without seeming overwhelming.  I've made crepes using all or mostly all buckwheat flour before, and they're nice with savory fillings, but the flavor tends to be a bit too strong for my preference.  Dinner guests had rave reviews for these crepes, too! The crepes even worked well using them in lieu of tortillas and whipping up quesadillas for the kids.  They were terrific!  Enjoy!

Hearty Gluten-Free Crepes with buckwheat flour! 

Gluten-Free Hearty Crepes

Makes 24

Heat crepe pan over medium-high heat.  I use it to melt the butter.

Blend together until smooth. I use a stick blender.
4 eggs
2 cups milk
2/3 cup cold water
1/2 cup arrowroot starch (or cornstarch, if you don't have arrowroot starch)
1/2 cup cornstarch (or you can replace with an additional 1/2 cup buckwheat flour)
1/2 cup buckwheat
1/2 cup brown rice
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
4 Tbsp melted butter

Add about 1/4 - 1/3 cup batter to pan, swirling so it spreads evenly and thinly over crepe pan.   Cook until it looks dried on one side. Flip and cook briefly on the other side until crepe is fully finished.  Slide onto a plate and repeat with remaining batter, stacking crepes directly on top of one another until done.

Serve with sweet or savory fillings.  My kids love them with nutella, banana and whipped cream after they've had their savory-filled crepe.  One savory crepe idea is shown below. Enjoy!

Throw some sharp cheddar, cooked chicken, and roasted veggies inside a crepe and heat for a delicious sandwich! 

A hearty crepe filled with roasted veggies, meat & cheese served along with salad for a full meal.  

Gluten-Free Hearty Crepes with Buckwheat Flour by Successfully Gluten Free!

Delicious Hot Crepe Sandwiches

I like to think of these as a fancy take on the all-time favorite grilled cheese.  First, they're in crepes - which means you can automatically fill any extra crepes with dessert fillings.  Second, you can use a wide variety of cheese or meats in them. And lastly, they are a great way to pack in some flavorful greens like spinach or arugula.  Personally, I love the bite arugula adds to these sandwiches.   I whipped them together for a fun brunch we had with friends the other week and they were a huge hit.  They're great with a hot pepper jelly or a flavorful mustard to dip.

Gluten Free Hot Crepe Sandwiches!  Delicious hot crepe sandwich with hot pepper jelly and cucumbers on the side.

Delicious Hot Sandwich Crepes

Makes 24 10" crepes

Cook up a batch of homemade gluten-free crepes as follows:  

Preheat 10" crepe pan over medium-high heat.  Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Add and blend in:
4 Tbsp butter, melted


Butter pan only for 1st crepe.  Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.


Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things.Put on plate, then repeat.  They can be stacked right on top of one another.  

Prepare fillings: 

cheese, thinly sliced (artisan or flavorful cheeses add great flavor)

ham, turkey or chicken, thinly sliced
baby spinach
fresh arugula

Preheat frying pan over medium heat.  
Place one crepe on pan.  Layer half crepe with:
1. cheese
2. meats
3. spinach and/or arugula

Layer toppings on half the crepe so you can fold in half, then in half again.

Let cook 30 - 60 seconds and then fold empty side of crepe over.   Let cook another 30-45 seconds and (using the spatula to help) fold the crepe in half again.  Cook each side of your crepe sandwich until cheese is thoroughly melted.

Fold in half, cook briefly, then fold in half again.  Cook each side until cheese has melted.

These easy crepe sandwiches are great served with something to dip them in like:
spicy or flavorful mustard
hot pepper jelly
Enjoy!!!

Delicious Hot Crepe Sandwiches by Successfully Gluten Free!

We love making and eating crepes around here.  They never last more than a couple days since everyone wants to fill them with savory and sweet things for every meal! I played with the combination of flours a bit - wanting something that was not all cornstarch or brown rice flour.  I love how these turned out - I have made them this way a few times now, and they are delicious. Enjoy!

A plate full of ready-to-eat crepes! Delicious!

Crepes with local flavor - local cheese, meat, spinach, cucumbers & colorful brussel sprouts with a dollop of hot pepper jelly my friend Julie and I canned on the side! Yum!

Crepes - for savory or sweet fillings!

Makes 24 10" crepes

Preheat 10" crepe pan over medium-high heat.

Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Add and blend in:
4 Tbsp butter, melted

Butter pan only for 1st crepe.  Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things.

Put on plate, then repeat.  They can be stacked right on top of one another.  To save leftovers, cover plate with crepes with plastic wrap and refrigerate.  Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)

I warmed one side of the crepe briefly, then flipped it over and put local cheese, local smoked turkey & local organic spinach on one half.  I folded it in half, then half again, as shown below.

I cooked the crepe briefly on each side before serving.  These were a HUGE hit! Delicious!

Crepes - for savory or sweet fillings by Successfully Gluten Free!

When fresh berries are in season, there's nothing to do but come up with ways to use them!  They're particularly lovely on crepes with a bit of nutella and whipped cream. I tend to make up a batch of my savory crepes, but since they've got a bit of cinnamon in them, it really stands out when you use them as dessert crepes, too! A two-in-one recipe! Enjoy!

Yum, a delicious crepe filled with nutella, berries and cream!

Fresh Berry & Nutella Crepes

Makes 12 crepes (10" crepes)

In food processor, blender or w/ a stick blender, Blend the following:

2 large eggs

1 cup milk (lactose-free works great)

1/3 cup water

1 cup cornstarch

¼ tsp baking soda

¼ tsp. salt

1 tsp. cinnamon (optional, but I love it even for savory crepes)

Add and blend in:

2 Tbsp. melted butter

Heat non-stick crepe pan on med-high.

Butter lightly only for the first crepe (*see note below), and pour approx. ¼ cup batter onto pan, quickly pick up and rotate pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe. Cook briefly on the other side. Each side should be lightly browned. They cook up quickly, so keep a close eye on things!

Put on plate, then repeat. You can stack the crepes directly on top of each other.

*Note: After cooking the first crepe, you won’t need to butter the pan. I find that the first crepe sticks if you haven’t buttered your pan, but after that it’s not needed. (the first crepe also won’t be as pretty as the rest!)

Top crepes with the following:
whipped cream
Nutella (or homemade fudge sauce, if you can't have nuts)
Fresh berries of your choice:
strawberries
raspberries
blackberries

Feel free to add more berries - it's hard to tell just how humongous these raspberries were!

Roll up crepes and enjoy!

We like to roll them up most of the time, but you can fill and fold however you like.

Yum!

 

  Fresh Berry & Nutella Crepes by Successfully Gluten Free!

This version of my savory crepe recipe is my absolute favorite, so I'm putting it all on it's own here.  I find that despite having no sugar, these crepes work great for either savory meals or sweet treats.   I've always found while making crepes that the first crepe isn't terribly pretty, but the second and subsequent will look perfect!  They'll be wonderfully thin and delicious. You'll love them! Enjoy!

Freshly rolled lunch crepe, ready to eat!

Crepes with lunchtime fillings

Makes 12 crepes (10" crepes)

 

In food processor, blender or w/ a stick blender, Blend the following:

2 large eggs

1 cup milk (lactose-free works great)

1/3 cup water

1 cup cornstarch

¼ tsp baking soda

¼ tsp. salt

1 tsp. cinnamon (optional, but I love it even for savory crepes)

 

Add and blend in:

2 Tbsp. melted butter

 

Heat non-stick crepe pan on med-high. 

Butter lightly only for the first crepe (*see note below), and pour approx. ¼ cup batter onto pan, quickly pick up and rotate pan around so the batter spreads out thinly. 

Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things!
 

Put on plate, then repeat.  You can stack the crepes directly on top of each other.

 

*Note: After cooking the first crepe, you won’t need to butter the pan.  I find that the first crepe sticks if you haven’t buttered your pan, but after that it’s not needed. (the first crepe also won’t be as pretty as the rest!) 

The first crepe (on buttered pan) always ends up looking like the one on the left here.  Make sure you still butter for the first crepe, otherwise you'll find they'll stick to the pan.

Just stack crepes directly on top of each other.  This stack here as 12 crepes! They're so thin you'll hardly believe you've ended up with that many. 

Prepare toppings before or after making crepes.  For lunchtime crepes, the following is great:

Thinly slice the following:

sandwich meats

cheese

spinach

romaine lettuce

small tomatoes

cucumbers (sliced & diced)

Also nice are:

hummus

mustard

Crepes are wonderfully thin, so don't overfill.  Roll or fold up your crepe and enjoy!

OR you can fold your crepe into a triangle for some variety. ;)

 

For storing leftover (unfilled) crepes, put some plastic wrap over the plate and pop in the refrigerator.  You'll need to let crepes come to room temperature or reheat gently in the microwave so crepes separate after being refrigerated.  Enjoy!

Crepes with lunchtime fillings by Successfully Gluten Free!

Savory or Sweet Crepes

These are a favorite with our family and friends.  They're easy to make and have ready to go when guests arrive, or whip together for a family dinner with whatever fillings you have available (some ideas are below). 

Savory Crepes

Makes 12 crepes (10" crepes)

In food processor, blender or w/ a stick blender, Blend the following:

2 large eggs

1 cup milk (lactose-free works great)

1/3 cup water

1 cup cornstarch (or brown rice flour, but it has a stronger flavor)

¼ tsp baking soda (or xanthan gum, if you use brown rice flour)

¼ tsp. salt

1 tsp. cinnamon (optional, but I love it even for savory crepes)

Add and blend in:

2 Tbsp. melted butter

 
I like to blend the batter in a 4 cup measuring cup, so I can just pour it right on.

Heat non-stick crepe pan on med-high.

Butter lightly only for the first crepe (*see note below), and pour approx. 1/8 - ¼ cup batter onto pan, quickly pick up and rotate pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe. Cook briefly on the other side. Each side should be lightly browned. They cook up quickly, so keep a close eye on things!
 

Put on plate, then repeat. You can stack the crepes directly on top of each other.

*Note: After cooking the first crepe, you won’t need to butter the pan. I find that the first crepe sticks if you haven’t buttered your pan, but after that it’s not needed. (the first crepe also won’t be as pretty as the rest!)

The first crepe (on buttered pan) always ends up looking like the one on the left here. Make sure you still butter for the first crepe, otherwise you'll find they'll stick to the pan.

Just stack crepes directly on top of each other. This stack here as 12 crepes! They're so thin you'll hardly believe you've ended up with that many.

Prepare toppings before or after making crepes.
Leftover crepes can be covered with plastic wrap and stored in the refrigerator.  If you have trouble separating them, warm them up slightly in the microwave and they should come apart easily!

You can modify this recipe - replace a bit of cornstarch with cocoa powder for chocolate crepes.  Or, you can add a few (fresh or dried) herbs to the batter for herbed crepes.

A couple recipes I put up with suggested crepe fillings are:
lunchtime crepes 
fresh berry & nutella crepes

A few other suggestions for savory fillings are: meats, cheese, fried eggs/omelets, veggies.
A few other suggestions for sweet fillings are: fruit, syrup, whipped cream, nutella, yogurt, lemon juice, powdered sugar.

Enjoy!!!