Gluten-free Crepes
 
 
Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended, because they cook so quickly.
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Ingredients
  • 1 1/2 cups Featherlight Flour Mix (see note)
  • 1/2 teaspoon xanthan gum
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 large eggs
  • 2 tablespoons oil
  • 1/2 teaspoon vanilla
Instructions
  1. In a small bowl, combine all dry ingredients.
  2. In a larger bowl, combine all wet ingredients.
  3. Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
  4. In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
  5. Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
  6. You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!
Notes
Bette Hagman's Featherlight Flour Mix is as follows - 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 tablespoons potato flour (not starch).
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2009/05/crepes.html