Corn Flour Savory Crêpes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Simple crêpes using corn flour instead of cornmeal. Eggs, almond milk swapped for cow milk plus pinch of smoked paprika. Slight twist in salt amount. Quick batter mix and easy pan cooking. About 4-6 crêpes per batch. Dairy-free option if butter replaced with oil. Slightly thicker texture from almond milk. Golden brown, flexible, mild corn flavor but less gritty. Useful for brunch or light meal. Keeps warm under foil, cooked on nonstick pan with gentle butter or coconut oil. Ready in about 15-20 minutes. No gluten or nuts. Easily adapt with herbs or spices for savory or sweet fillings.
Prep:
6 min
Cook:
12 min
Total:
18 min
Servings:
4 to 6 crêpes
#crêpes
#gluten-free
#brunch
#savory
#dairy-free
Eggs cracked. Milk switched to almond, unsweetened, lighter. Corn flour replaced original cornmeal, finer texture, smoother batter. Pinch smoked paprika added, faint heat, smoky hint, replaces plain salt only dose. Butter swapped in cooking for coconut oil, neutral, subtle coconut hint. Batter thickness medium, flows but holds shape on pan. Rest time crucial, thickens, little lumps disappear. Pan warm, nonstick, greased just enough, no stick. Crêpes thin but substantial, softly flexible. Flip timing key, bubbles pop, edges set before turn. Covered with foil as stacked, stays warm. Serving size adjusted, 4 to 6, not rigid. Snacks, brunch, quick meal. Gluten free, nut free except milk switch, can be replaced. Variations possible with herbs or spices in batter. Spoon or ladle better for even spread. Timing plus minus helps browning. Experiment flavors easily.
Ingredients
- 2 large eggs
- 220 ml almond milk unsweetened
- 200 ml corn flour
- 1.5 ml smoked paprika
- 1/2 ml fine salt
- coconut oil softened for cooking
About the ingredients
Eggs provide structure, bind the batter well. Using almond milk lightens texture, dairy free, slight nutty flavor but subtle. Corn flour is powdery, not grainy like cornmeal, avoids gritty feel. Smoked paprika adds complexity beyond salt, gentle warmth, smokiness, but mild not overpowering. Salt very light, barely perceptible, balances flavors. Coconut oil soft enough to spread in pan, withstands medium heat; butter has more flavor but fries differently, can cause burning. Keep batter consistency loose enough to pour but thick enough to coat pan in thin layer. Resting batter allows starches in corn flour to hydrate, reduces flour bite, smoother pancake. Nonstick pan essential for thin crêpes, easy flipping. Adjust oil amount so no excess pools causing greasy spots. Use ladle or measuring cup for consistent pancake size. Intermediate cooking temperature. Quick cooking times prevent drying out. Coverage under foil traps moisture, prevents crêpes drying while cooking rest. Yields about 4 to 6 thin, soft crêpes depending on size and thickness preferred.
Method
- Beat eggs lightly in a bowl until blended.
- Add almond milk slowly, mix well.
- Combine corn flour, salt, and smoked paprika in a separate bowl.
- Gradually whisk dry ingredients into wet until no lumps remain.
- Let batter rest 5 minutes; thickens slightly.
- Heat non-stick skillet about 23 cm diameter over medium-low heat.
- Brush skillet very lightly with softened coconut oil to avoid sticking.
- Pour approximately 100 ml batter, spread gently with back of spoon into thin circle.
- Cook about 1.5 to 2 minutes until edges firm and bubbles appear on surface.
- Flip carefully, cook second side 1 to 1.5 minutes more, golden brown spots visible.
- Transfer to warm plate, cover loosely with foil to keep warm and moist.
- Repeat with remaining batter, adjusting oil as needed.
- Serve warm with savory fillings or simple toppings.
Cooking tips
Start by lightly beating eggs to combine whites and yolks evenly but don’t overbeat. Slowly incorporate almond milk, stirring gently to keep batter light but combined. Dry ingredients sifted or measured precisely, added gradually to avoid lumps, requires whisking to integrate properly. Rest the batter for about 5 minutes minimum to improve texture, batter thickens nicely. Pan preheated over medium-low helps slow cooking, prevents burn before inside cooks. Brush pan with thin layer of coconut oil, just enough to prevent sticking without pooling oil. Pour measured batter for consistent thickness and shape. Use back of spoon or ladle base to spread batter gently but not forcefully – leave thin layer but even. Watch bubbles forming on surface before flipping, edges firm but still flexible. Flip with thin spatula carefully to avoid tearing. Cook second side briefly until golden but still pliable. Remove to warm plate covered loosely with foil to retain moisture and warmth. Repeat cooking steps for all batter, adjusting oil if needed. Serve immediately or keep warm under low heat. Do not stack uncovered, will dry out and lose pliability. Can be served with savory toppings like cheese, herbs, avocado or sweet fillings if desired.
Chef's notes
- 💡 For batter consistency, no lumps intended. Mix wet and dry ingredients gradually. Resting crucial help thickens. Watch for bubbles. Adjust oil thinly in pan. Avoid pooling.
- 💡 Eggs are key binding. Beat lightly, don’t overdo. Almond milk? Use unsweetened. Adds mild nutty hint. Texture lighter than dairy. Overmixing ruins smooth.
- 💡 Cook on medium-low. Prevent overcooking. Quick but even is crucial. Flip when edges get firmer. Timing varies. Cook second side, golden should be about 1 to 1.5 minutes.
- 💡 Keeping warm matters. Stack crêpes, cover with foil. Moisture retention key. Leave gaps, avoid sogginess. Use coconut oil for subtle flavor. Adjust butter or oil base.
- 💡 To experiment more? Herbs or spices add flair. A pinch can transform. Flavors mingle nicely. Adapt based on preference for sweet or savory crêpes.
Common questions
Can I use regular milk?
Sure, but almond is balanced. Lighter texture. Dairy option if preferred. Keep ingredients in mind.
What if the crêpes are too thick?
Thin with more almond milk. Pour consistency matters. Watch how the batter flows on pan.
Can I store leftover crêpes?
Yes, stack with parchment in between. Cover well, refrigerate. Reheat on pan or microwave.
How can I make the crêpes sweeter?
Add sugar or maple syrup in batter. Maybe vanilla extract enhances. Play with flavor profiles.
