Gluten Free Crepe with Fresh Thyme and Lemon Zest

Ingredients

• 2 large Eggs (room temperature)
• 2 tablespoons Extra Virgin Olive Oil (for batter, adds richness)
• 1 cup Water (room temperature)
• 0.5 cup White Rice Flour (gluten‑free, fine texture)
• 0.5 cup Chickpea (Garbanzo Bean) Flour (adds protein and savory flavor)
• 1 teaspoon Lemon Zest (freshly grated)
• 1 teaspoon Fresh Thyme (finely chopped)
• 0.5 teaspoon Salt (fine sea salt)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Combine Eggs and Oil

   In the large mixing bowl, crack the two eggs and add the 2 Tbsp extra‑virgin olive oil. Whisk vigorously until the mixture is uniform and slightly frothy.

   Time: PT2M

2. Add Water

   Pour the 1 cup of water into the bowl and whisk again until fully incorporated.

   Time: PT1M

3. Incorporate Dry Ingredients and Seasonings

   Add the white rice flour, chickpea flour, lemon zest, chopped thyme, salt, and pepper. Whisk until the batter is smooth with no lumps.

   Time: PT3M

4. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter sit at room temperature for 30 minutes. This allows the flours to fully hydrate and the batter to thicken slightly.

   Time: PT30M

5. Preheat the Skillet

   Place the non‑stick skillet over medium‑low heat. Warm it until a drop of water sizzles lightly, about 2 minutes.

   Time: PT2M

   Temperature: medium‑low

6. Cook First Side of Crepe

   Measure 1/4 cup of batter and pour it into the center of the hot skillet. Quickly swirl the pan to spread the batter into a 7‑inch circle.

   Time: PT45S

   Temperature: medium‑low

7. Flip and Finish Crepe

   When bubbles appear on the surface and the edges look set (about 45 seconds), use the spatula to flip the crepe. Cook the other side for an additional 30 seconds until lightly golden.

   Time: PT30S

   Temperature: medium‑low

8. Stack and Repeat

   Transfer the cooked crepe to the plate and repeat steps 6‑7 with the remaining batter, stacking each crepe as you go. This should yield about 8 crepes.

   Time: PT8M

   Temperature: medium‑low

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

18 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: flax egg (1 tbsp ground flax + 3 tbsp water), commercial egg replacer
• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of White Rice Flour: tapioca flour, potato starch
• Instead of Chickpea (Garbanzo Bean) Flour: lentil flour, pea protein powder
• Instead of Lemon Zest: lemon extract (1/8 tsp), lime zest
• Instead of Fresh Thyme: dried thyme (1/3 tsp), herbes de Provence
• Instead of Salt: kosher salt, sea salt
• Instead of Black Pepper: white pepper, ground coriander

Equipment Needed

• Large Mixing Bowl
• Whisk
• Measuring Cup (1/4 cup)
• Non‑Stick Skillet
• Spatula
• Plate for Stacking
• Timer (optional)

Critical Steps — Do Not Skip

• Resting the batter for 30 minutes to hydrate the gluten‑free flours.
• Maintaining medium‑low heat to prevent burning before the batter sets.
• Flipping at the right moment when bubbles appear and edges are set.

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika or grated Parmesan to the batter.
• Use a silicone brush to lightly oil the pan between crepes for an even surface.
• Serve warm with a smear of herb cream cheese or a slice of smoked salmon for a gourmet touch.

Troubleshooting

Storage

Refrigerator: Store stacked crepes in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month. Reheat in a skillet or microwave.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter a day ahead and keep it refrigerated; give it a quick stir before cooking.
• Cook all crepes, stack with parchment paper between each, and store in the fridge.

Frequently Asked Questions