Savory Crepes


Preparation info

  • Makes

    8 to 10

    • Difficulty


Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

Crepes are so versatile that I decided they had to be included in this book. They really do act as a springboard for creativity. Use your own imagination to vary the filling, but whatever you do, don’t skip the vodka in the batter. It is the ingredient that makes the batter light enough to create that trademark lace-like edge.


  • ¼ cup sorghum flour
  • ¼ cup tapioca flour
  • ¼ cup cornstarch
  • 2 tablespoons glutinous rice flour
  • 1 teaspoon guar gum
  • ½ teaspoon kosher salt
  • cups chicken stock
  • 4 tablespoons unsalted butter, melted
  • 3 large eggs, beaten
  • 1 tablespoon vodka
  • ¼ cup water
  • 4 tablespoons clarified unsalted butter (see “Other Ingredients”) for the pan


In a blender or food processor, combine all the dry ingredients with ½ cup of the chicken stock and blend. With the blender on medium speed, drizzle in the melted butter followed by the remaining ¾ cup chicken stock; blend for 30 seconds. Add the eggs and blend until incorporated. Blend in the vodka and water, then cover and refrigerate for at least 30 minutes or up to 1 hour.

Remove the batter from the refrigerator. It should be the consistency of heavy cream. If the batter seems too thick, whisk in more stock or water a tablespoon at a time until the right consistency.

In a 10-inch crepe pan or skillet, heat 1 teaspoon of the clarified butter over high heat and swirl the butter to coat the pan evenly.

Pour a generous ¼ cup batter into the pan and tilt the pan to coat the bottom evenly. Cook until browned on the bottom, about 1½ minutes, then turn and cook on the second side until browned, about 1 minute. Transfer to a plate. Repeat to use the remaining batter, adding clarified butter as needed, stacking the finished crepes as you go.