Gluten-Free Crêpes *

Gluten-free Crêpes *
Gluten-Free Crêpes *

Lately I’ve realised that I shared several of my pancake recipes, but I never shared my crêpe recipe. So here is my super simple version of the traditional recipe, gluten-free off course 🙂

Ingredients: (for about 20 crêpes)

  • 100g rice flour
  • 100g corn starch
  • 50g corn flour
  • 1 pinch of salt
  • 3 eggs
  • 500ml vegetal milk (almond or other depending if you want the crêpes to be sweet or not)
  • 40g of melted butter
  • 20g sugar (optional)

Preparation: 10 minutes

Resting time: 30 minutes

Directions:

  1. Mix the flours and the salt together.
  2. Add the sugar (if you are making sweet crêpes) and the eggs.
  3.  Whisk in the milk little by little to avoid lumps.
  4. Add the melted butter at the end and let the batter rest for 30 minutes.
  5. In a hot non stick pan, pour a ladleful of batter in the center and turn the pan quickly so the crêpe becomes a large thin circle.
  6. Turn around when the edges start to colour and leave until both sides are lightly golden.
  7. Set aside on a plate and repeat the operation until you run out of batter.

Last tip: to keep the stack of crêpes warm, place the plate on top of a saucepan with boiling water. It will keep the bottom crêpes warm until you are finished.

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