Crepe recipe Caveat: I may or may not have eaten most of the filling with a spoon and my filling to crepe ratio was off. 😳 You may want to double the recipe for the filling. If you tend to get carried away with “taste testing” that is.
I made this crepe recipe using gluten free flour, but you can absolutely just sub in an all purpose flour. The ratios will work for either one. This crepe recipe was adapted from America’s Test Kitchen Gluten Free Cookbook. Seriously, if you are gluten free and don’t have this book, you need to get it. It’s filled with amazing recipes, and will teach you the basics of why gluten free ingredients act differently than traditional flours. And you can apply that knowledge to other recipes!
For example, I learned that gluten free flours absorb moisture much more slowly. When trying to make gluten free biscuits, I was just not happy with how little they rose and how crumbly the texture was. So I left the dough in the fridge for a couple of days. The result was an AMAZING Garlic Cheddar Gluten Free Biscuit! I’ll post that one another day…
Let’s get started on our crepes!
Eggnog Custard Filling for your Crepe Recipe
If you make the filling before you make the crepe recipe, the filling can be cooling in the fridge while you’re cooking the crepes. Usually I even make this a day in advance to cut down on the number of steps in one day. Each step is fairly simple but it seems like a lot of dishes to wash all at once if you’re doing it in one day. The crepes can also be made a day in advance and served cold. I prefer them cold anyway and it makes it easier to serve them to guests.
Combine egg, egg yolks, potato or corn starch and 1/3 cup of sugar in a medium sized, heat proof bowl. I usually use my large 4 cup measuring cup for this. I am always looking for ways I can cut down on dishes. So if I can measure one ingredient into a glass measuring cup and then add others to it…that’s one less dish I have to wash.
So throw those eggs, sugar and starch into your oversized measuring cup. Mix it up and set it aside until you’re done cooking the milk
In a medium saucepan, combine the milk and the 1/4 cup of sugar. Cook and stir occasionally until it boils.
Pour the hot milk into the egg mixture in a very thin stream to avoid cooking the eggs as you pour it in.
It doesn’t sound like much but holding that heavy pot over the eggs while pouring a thin steam of milk into them is going to make your arm ache. Trust me on this one. I’m giving you permission to call this your workout today.
Once you’ve poured all the milk into the eggs, pour the entire mixture BACK into the pot. Add nutmeg. Cook until it thickens up and starts to boil. Once thickened, add the butter, vanilla and bourbon, if using. Stir well.
Scrape the custard out of the pan into a glass covered dish and cool in the fridge while you’re making the crepes.
Gingerbread Crepe Recipe
For the crepe recipe batter, combine your dry ingredients in a medium sized bowl. Measure your milk into an oversized measuring cup and then add your eggs. (You’re totally saving dishes!!) Pour the milk/egg mixture into the dry ingredients and stir until combined. Then put it all back into the measuring cup. It’ll be really easy to pour into the crepe pan from the measuring cup.
Once your batter is ready, you can heat up the pan. It doesn’t take long so I don’t do it in advance. You don’t want the pan to burn.
Spray it with a bit of cooking spray before you heat it. When the cooking spray starts to look a little wavy…you’ll know what I mean when you see it, the pan is hot enough. I don’t subscribe to the “you always throw out the first pancake” philosophy. Just look for those wavy lines in the oil and you’ll know the pan is hot. Then you can eat ALL your crepes. Even the first one.
Pour enough batter into the pan so that it covers 70-80% of the pan’s surface. Then swirl it around so the batter covers the whole bottom of the pan. If it’s slightly up the sides as well, that’s fine.
Now you want to watch closely. Within a few seconds the edges of the crepe will start to dry out. Once the edges are a bit dry, take your omelet spatula and use it to separate the crepe from the pan.
Yes, I said omelet spatula. and no we’re not making omelets. They sell crepe spatulas but I don’t like them. The omelet spatula curves up a bit at the end and makes it really easy to get underneath the delicate crepe without tearing it. Get yourself one. You’re gonna need it. This is the one I have. Other tools I used for this recipe are listed below.
That is an affiliate link and I will get a few pennies if you buy it. But I would never recommend something that I wouldn’t buy.
Continue working your spatula under the crepe, loosening the cooked parts until the entire crepe no longer looks glossy. Once it doesn’t look glossy, you can gently flip it over. Cook for another 30-60 seconds. Repeat until batter is finished!
Assembling Your Crepes
Once your crepes are done, you are ready to fill them! My son found the eggnog taste of the filling too overpowering, so I whipped up a little cream and folded it into the custard to make it lighter and make the flavor less intense. Personally, I loved the eggnog flavor and so did my husband, but it was also really delicious with the whipped cream as well.
If you want to add whipped cream, just take 1 a cup of cream and add 2 TBSP of sugar to it. Whip it with the whisk attachment on your hand mixer.
The custard without the whipped cream will be very dense and will need a bit of beating with a fork to loosen it up before assembling your crepes.
Then fill your crepes! You can fold them over like I did or roll them. I liked the folded presentation better, but either way they are YUM!!
If you made my gingerbread gluten free crepe recipe and enjoyed them, I would love to hear how they turned out!
Tools You Need
I have owned this Emerilware set for 15 years and I still love it as much as the day I bought it. The oversized measuring cup will save you so.many.dishes. (Yes, I’m lazy…work smart, not hard, right?) And I wouldn’t make crepes without my Calphalon omelet spatula. Funny enough, I don’t mind making omelets with a regular spatula! But crepes…gotta have this one!
Four-cup Pyrex glass measuring cup. I use it as a combo mixing bowl/measuring cup! I love tools that do double duty!
Looking for something warm and comforting to serve on a frosty evening? Try my Creamy Chicken Pot Pie Soup!
Gingerbread Crepes with Eggnog Custard Filling
- crepe pan
- 2 cups milk
- 1/4 cup white sugar
- 2 egg yolks
- 3 TBSP potato or corn starch
- 1/3 cup white sugar
- 2 TBSP butter
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 2 oz bourbon if desired
- 5.5 oz gluten free flour Or 1 1/4 cups all purpose flour
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/2 tsp ginger
- 1 1/2 cup whole milk
- 2 large eggs
- 2 TBSP molasses
- cooking spray
- 1 cup heavy whipping cream
- 2 TBSP sugar
Eggnog Custard Instructions
- Combine egg, egg yolks, potato or corn starch and 1/3 cup of sugar in a medium sized, heat proof bowl.
- In a medium saucepan, combine the milk and the 1/4 cup of sugar. Cook and stir occasionally until it boils.
- Pour the hot milk into the egg mixture in a very thin stream to avoid cooking the eggs as you pour it in.
- Once you’ve poured all the milk into the eggs, pour the entire mixture BACK into the pot. Cook until it thickens up and starts to boil. Scrape the custard out of the pan into a glass covered dish and cool in the fridge while you’re making the crepes.
Gingerbread Crepes Instructions
- Combine dry ingredients in a medium sized bowl.
- Crack eggs into separate bowl and beat well. Add milk and molasses. Stir until combined.
- Add half of wet ingredients to dry mixture and stir until smooth. Add remaining wet ingredients and mix until combined.
- Allow batter to rest for a minimum of 30 minutes.
- Spray crepe pan with cooking spray and heat over medium heat until you see the oil start to look wavy. That means it's hot enough. Fill up the pan about 70-80%, then swirl to allow batter to cover bottom of pan and slightly up the sides.
- As soon as the crepe starts to set around the edges, run Cook until the top of the crepe has just about lost it's shine. Then flip it and cook for 30 more seconds.
Assembling Your Crepes
- The filling can be added to the crepes as and you can use the whipped cream as a garnish. OR you can combine equal parts whipped cream and custard for a lighter filling. Fill crepes, then fold or roll as desired! Enjoy!