Post 11 | Gluten Free, Dairy Free Crepes
Have you ever thought how nice it would be to have a luxurious food item that actually fits your dietary needs?
I have you covered. FINALLY.
This is a super easy recipe for wheat free, gluten free, dairy free, nut free crepes. No, this recipe is not paleo, keto, or vegan. Eggs and starch are extremely necessary for this gluten free recipe to work. Because there is no gluten and we have not replaced it with psyllium or gums, we need those eggs to provide the protein structure to hold the crepes together.
Crepes are, in essence, giant noodles. Noodles require kneading for gluten formation. In this case, however we need thin, lacy noodles that still hold together when you flip them, fold them or roll them.
Ingredients:
4 eggs
3 TB melted butter, buttery spread, or coconut oil
1 1/2 cups brown rice flour + 1/2 cup potato starch
1 tsp sea salt
1 cup milk, dairy or plant based, any milk works
Instructions:
Blend together all ingredients for 3-4 minutes on high speed
Let batter rest for 20-30 minutes to allow the flour to absorb the liquid
Heat any heavy bottom pan on medium or medium low heat, just hot enough to melt butter and make it bubble just a little
Once pan is evenly hot and the batter has rested, scoop or ladle 1/3 cup batter into the center of the pan and tilt the pan around until a thin even coat covers the flat bottom of the pan.
Allow the crepe to cook for 30 seconds to a minute or just until the edge is dry enough to pick up and turn the crepe over.
Allow to cook for 1 minute on the second side.
Enjoy!
Makes 9-12 crepes depending on your exact scoop size and the size of your pan. Feel free to leave a comment to help others out if you come up with any tips or tricks!
Happy Crepe-making!