Gluten-Free Green Tea Crepes

Name: Gluten-Free Green Tea Crepes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 medium eggs; 2 Tbsp butter ((melted // dairy or non-dairy)); 1 1/2 Tbsp sugar ((I used organic)); 1 1/4 cup gluten-free flour blend; 1 1/2 tsp matcha (green tea) powder; 1 heaping cup milk ((any kind)); 1/2 tsp pure vanilla extract

Fluffy, light, gluten-free green tea crepes that require just 7 ingredients! The coconut white chocolate filling and simple strawberry sauce send these over the top.

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

2 medium eggs
2 Tbsp butter ((melted // dairy or non-dairy))
1 1/2 Tbsp sugar ((I used organic))
1 1/4 cup gluten-free flour blend
1 1/2 tsp matcha (green tea) powder
1 heaping cup milk ((any kind))
1/2 tsp pure vanilla extract

Steps

Place all ingredients into a blender and blend until smooth. In the meantime, heat a small non-stick skillet over low heat.
Once preheated, spray with non-stick spray and pour enough batter in to coat the bottom, twirling the batter around to evenly coat the pan. It won't take much (about 1/4 cup as original recipe is written).
Cook for 1-2 minutes or until the top begins to appear dry and the edges brown. Then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement.
Cook for another minute or so on the other side and then transfer to a serving plate. Place sheets of wax paper between crepes to keep fresh. There should be 10-12 crepes depending on the size of your pan (amount as original recipe is written // adjust if altering batch size).
Serve warm with white chocolate coconut filling, blueberries, and strawberry sauce (recipes in notes).
To store, place in an airtight container or Ziploc bag with sheets of plastic wrap or wax paper between each crepe. Will reheat well the next day.