An easy recipe for sweet and thin gluten-free crepes
These crepes are so simple to make, whether you’re looking for a treat breakfast or a gluten-free recipe for Pancake Tuesday.
This recipe is slightly different to a typical pancake recipe. There is sugar and vanilla in the batter and most people add the sweetness through the pancake filling. But this recipe works for me. If you want to try some other gluten-free pancake recipes, check out these recipes for pancakes.
You can use icing sugar or caster sugar in this recipe. If you use caster sugar the crepes will be sweeter.
When you have made the batter for the pancakes you need to leave it to chill for 30 minutes. Or you can leave it to chill in the fridge overnight - to have pancakes for breakfast.
Gluten-free crepes
Yield: 15
Suitable for: Gluten-free diet
Ingredients:
- 250g gluten-free white flour
- 50g cornflour
- 2 tbsp sugar
- 450ml milk
- 50g butter
- 4 eggs
- 1 tsp vanilla extract, optional
- sunflower oil
Instructions:
Make the pancake batter
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, slowly incorpating the surrounding flour. Once everything has the beaten together you will have a thickened batter. Slowly mix in the melted butter and milk mix into this.
- Cover the bowl and leave to chill for a good 30 minutes or until ready to cook.
Fry the batter
Heat a little sunflower oil in a suitably-sized frying pan, 8 or 9 inch pan. Use a piece of kitchen paper to wipe off excess oil. 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.
Enjoy!
