An easy recipe for sweet and thin gluten-free crepes. Happy Pancake Tuesday everybody.
Do you flip your pancakes? I know I have done this. But honestly, I find it too easy to flip only half the crepe back into the pan, leaving the other half to burn quickly and pungently on the hob. I do not flip. I use a fish slice to turn them.
What do you mean I’m missing out on all the fun? Eating the pancakes is the fun.
And when you don’t burn them, frying crepes fills the kitchen with a gorgeous smell.
I call thin pancakes crepes. This recipe is for nicely thin crepes. There is sugar in the dough and vanilla extract. I’m going to put the vanilla extract as optional because you can leave it out. I know not everyone is a fan of vanilla extract.
In the recipe below it says to leave the dough to chill for a good 30 minutes before frying. You can also leave it longer, overnight if you like. Just beat the batter again before cooking.
Gently melt the butter in a saucepan. Slowly stir in the milk and then remove from the heat. You just want to take the chill off the milk. Stir in the vanilla extract and remove from the heat.
Sift the gluten-free flour, cornflour and sugar into a large bowl.
Make a pit at the centre of the flour and pour in the eggs. Beat the eggs and slowly beat in the surrounding flour. You will have a thickened dough. Slowly beat in melted-butter and milk mix into this.
Cover the bowl and leave to chill for a good 30 minutes.
Heat a little sunflower oil in a suitable frying pan (8 - 9 inch pan). With a piece of kitchen paper wipe off excess oil.
Mix the batter again and pour a ladle into the hot pan. Move the pan around so that the batter coats the bottom of the pan.
Fry your pancakes on both sides until nicely golden and spotted brown on both sides. Usually the first pancake you cook is a bit misshapen but it somehow gets the pan ready for the rest of them, which will be thin, round, golden spotted brown and crispy round the edges.
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