Gluten Free Crepes
These gluten-free crepes are made from scratch without xanthan gum. They're light and tender with a terrific texture and flavor!
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup white rice flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk (whole milk recommended) (can substitute non-dairy alternative of choice)
- 2 tablespoons melted butter or oil (dairy-free: use oil)
- 1/2 teaspoon vanilla extract (omit if using savory fillings)
- 1 tablespoon cane sugar (omit if using savory fillings)
Instructions
- Combine the dry ingredients in a bowl. Add the wet ingredients and whisk to combine until fairly smooth. Add a little more milk if it's too thick (you can test one crepe to determine if you want to add more milk to make a thinner crepe). Cover and let the batter rest in the fridge for at least an hour to allow the flour to fully hydrate.
- Heat a 10-inch skillet or crepe pan over medium heat and spray lightly with a bit of oil. Pour 1/3 cup of the batter into the pan and tip the pan in a circular motion to spread out the batter. Cook for 1-2 minutes until golden brown, then flip over and cook another 1-2 minutes. Repeat with remaining crepes, stacking them on top of each other on a plate.Serve immediately with your choice of filling. See serving suggestions in blog post.
Nutrition
Calories: 158kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 51mgSodium: 129mgPotassium: 128mgSugar: 3gVitamin A: 195IUVitamin C: 0.2mgCalcium: 43mgIron: 0.5mg
Tried this recipe?Let us know how it was!