Thin, delicate and perfect for filling with a multitude of toppings: these delicious gluten free crepes (French-style gluten free pancakes) are easy and quick to prepare, and make an absolutely amazing breakfast treat!
1 1/4cup(150 g) plain gluten free flour blend(I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
1 1/2tbspmelted unsalted butter
1 1/4cup(300 mL) milk
In a large bowl, whisk together GF flour, xanthan gum, sugar & salt.
Add the eggs, melted butter & 1/2 cup milk. Whisk well until you get a smooth thick batter. Add the rest of the milk gradually, whisking continuously.If needed (if there are any flour clumps), pass the batter through a sieve.
Heat up a non-stick pan and, once hot, butter it slightly.
Add 1/2 cup of batter to the pan: as you pour the batter, swirl the pan around to get an even thin coating of the batter.
Cook on medium-high heat for ~1 minute, or until the crêpe loosens from the pan & is golden brown on the bottom.
Flip & cook for a further 30 seconds - 1 minute, then place on a plate to cool.
Repeat with the rest of the batter.
Serve with fillings/toppings of choice.
Recipe by The Loopy Whisk (www.theloopywhisk.com).