Wheat, Sugar and Gluten-free Crêpes

In a large mixing bowl, combine your gluten-free flour blend with baking powder, baking soda, and salt, whisking thoroughly to ensure even distribution of the dry ingredients.

Add canola oil and your chosen liquid base (such as water, plant-based milk, or dairy milk) to the dry ingredients, whisking until a smooth, thin, lump-free batter forms.

Allow the batter to rest at room temperature so the gluten-free flours can fully hydrate and the leavening agents can activate, resulting in a more pliable crêpe.

Heat a non-stick skillet or crêpe pan over medium heat and lightly brush the surface with a small amount of canola oil to prevent sticking.

Pour approximately 3–4 tablespoons of batter into the center of the pan, immediately tilting and swirling the pan in a circular motion to spread the batter into a thin, even round.

Cook the crêpe until the edges begin to look set and slightly golden, and the surface appears dry and no longer glossy.

Using a thin spatula, gently flip the crêpe and cook the second side briefly until just set and lightly colored.

Transfer the finished crêpe to a plate and repeat with the remaining batter, stacking the crêpes with parchment paper between them to prevent sticking until ready to serve.