Gluten free crêpes, Episode 5.2

Crêpes are a versatile base for so many recipes, both sweet and savoury. The batter can be made ahead of time and stored in the fridge for up to 2 days - when ready to use, just bring to room temperature and whisk well. You can also make the crêpes ahead of time, and store for up to 2 hours wrapped in a moist cloth. I like to use them as a special dessert for guests, or a celebratory breakfast, served with fresh berries, a drizzle of maple syrup and ice-cream.

As with all gluten free cooking, you can use a commercially prepared plain flour mix. I find that the differences between brands can make for inconsistent results. That is why I have specified the three staple flour ratios, tapioca, potato and rice. This way I can guarantee a great result every time.

To make crêpes, I recommend using a crêpe pan and crêpe spatula. Using the right equipment certainly makes a difference. To see how easy crêpes are to make, check out my YouTube video below

Recipe
Makes 8

Ingredients:
20 g tapioca flour
40 g potato flour
110 g rice flour (total 170 g plain flour blend)
1/2 tsp salt
2 eggs (room temperature)
20 g butter melted and cooled
330 ml milk (room temperature)

Method:
Combine all the dry ingredients in a large bowl. In a smaller bowl, whisk milk, eggs and butter together.
Make a well in the dry ingredients, and pour in the milk mixture. Whisk together well.

Heat a crêpe pan to 200°C. Lightly grease the pan with butter. Carefully pour 1/3 cup of batter into the centre of the pan, swirling the pan to get an even distribution.
Cook over a medium heat until the edges and underside of the crêpe are lightly golden  (approximately 90 seconds). With a wide spatula, carefully turn the crêpe over and cook until lightly golden (approx 30 seconds).


Repeat with the remaining batter.

updated June 2023