Matcha Crepe Recipe (Gluten-Free)
Earthy & energizing, these crepes are a delicious way to incorporate matcha in your day. The vibrant green color also makes them perfect for a festive breakfast or holiday dessert. Gluten-Free.
Ingredients
- 4 large eggs
- 2 cups whole milk
- 1 cup gluten-free flour blend (containing xanthan gum, like King Arthur Measure for Measure)
- 4 tablespoon unsalted butter melted
- 2 tablespoon matcha powder unsweetened
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- oil or cooking spray to lightly coat the pan
Instructions
- Combine all ingredients in a blender and mix for about 30 seconds.
- Let the crepe batter rest in the refrigerator for at least one hour.
- Heat the crepe pan on the stove until it is medium-hot. Lightly coat the hot pan with oil or cooking spray.
- Pour ⅓ cup of the batter into the crepe pan, turning the pan until the bottom is coated with the crepe batter.
- Cook each crepe for 2-3 minutes on one side, using a spatula to help release it. It will slide easily around the pan when ready to flip. Flip the crepe over and cook for another 1-2 minutes.
- Serve immediately with your favorite fillings or store in the fridge with wax paper between each crepe.
Nutrition
Calories: 128kcalCarbohydrates: 11gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 69mgSodium: 134mgPotassium: 83mgFiber: 1gSugar: 4gVitamin A: 387IUCalcium: 66mgIron: 1mg
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