Gluten free scrippelle (Italian crepe) cooked to a golden colour on a white plate with black countertop in background.

Gluten Free Scrippelle (Italian Crepe)

Ingredients:  

Canadian made, gluten free QUeen Milling all purpose flour is packaged in 1Kraft paper packaging 1 kg size. The bag is recyclable and compostable. This bag is kraft paper with a lovely blue highlights unique to this variety. Made in Ontario

milk in glass bowlfarm fresh white eggssalt in glass dishfresh ground black pepper on white backgroundunsalted frozen butter

whole nutmeg on white background

2 cups milk
8 eggs
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp freshly ground nutmeg
1 1/2 cups QUeen Milling Gluten Free All Purpose Flour Blend
2 tbsp butter, melted

Scrippelle Directions:

  1. Combine flour, milk, eggs, salt, pepper and nutmeg in a blender. Blend on medium-high speed for 2 minutes or until very smooth and volume has increased.
  2. Let stand at room temperature for 30 minutes. (For best results, let batter sit overnight in fridge, and let stand at room temperature for 30 minutes before making Scrippelle.)
  3. Set a 9-inch nonstick skillet over medium heat. Brush bottom and sides with some melted butter. Pour 1/4 cup batter into center of pan and quickly swirl to coat the bottom.
  4. Cook for 45-60 seconds or until lightly browned and set. Flip and cook for an additional 20 – 30 seconds or until dry.
  5. Transfer to a plate. Repeat with remaining melted butter and batter to make 20 crepes. Cover and set aside.

 

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