This Gluten-free crêpe recipe produces light and thin pancakes, perfect for breakfasts.
This Gluten-free Crêpes recipe is super quick and easy, ideal for lazy weekend mornings but it can also work well as a light dessert. Crêpes are a type of very thin pancake that can be topped with both sweet and savoury toppings.
For this recipe, you will need a flat bottomed pan, a mixing bowl and something to mix it all together!
Gluten-free flour is usually a mix of starches like maize or tapioca, rice flour and rice bran.
The ideal crêpes is light and thin and will go well with both sweet and savoury toppings. Serve with some maple syrup, a jam flavour of your choice, lemon juice and sugar, or honey and some fresh fruit like bananas or strawberries.
For a savoury crêpes try toppings like ham, cheese, spinach, the list goes on.
This recipe will make enough batter for 6 pancakes.
Add the gluten-free flour, eggs, milk, water and salt to a large mixing bowl and mix until smooth with an electric whisk.
Heat a flat nonstick frying pan. Pour a small amount of the pancakes mixture into the pan and swirl to coat the base thinly.
Cook for a few minutes on one side.
When the sides begin the curl up take a spatula and flip over and cook on the other side.
Repeat until you have used all the mixture, stirring the mixture between pancakes. Serve with your favourite pancake topping
