The first thing I ever cooked were crepes. I was 9 years old and I was a member of a kind of girls’ society where we used to do fifferent activities such as working out, acting, painting and cooking. The first cooking class was on “how to prepare a Nutella crepe”, and this recipe comes from that day, but with a little change.
This is my “to go” recipe for crepes, but gluten free. Of course you can use all purpose flour instead and have the original recipe.
To make these yummy and healty crepes you’ll need:
- 150 gr. brown rice flour
- 2 teaspoons of corn starch or potato starch
- 2 eggs
- 300 ml. milk (or non-dairy milk such as almond or rice milk)
- a pinch of salt
- a pinch of cinnamon (optional)
1. Beat the eggs with a pinch of salt and the milk (and add cinnamon, if you like).
2. Gradually add the flour and the starch to the egg and milk mixture and whisk well.
3. Put the batter into the fridge for at least 1 hour (I let it rest overnight)
4. Heat a non-stick frying pan on medium-high heat. You should now grease the pan with some butter according to the original recipe, but I didn’t use any fat.
5. Mix well the batter again. Pour 1 or 2 spoons of it onto the frying pan. You have to cover the surface of the pan with a thin layer of batter, tilting the pan in a circular motion. Flip it after about 2 minutes and cook the other side. You’ll have a thin pancake. Usually the first crepe is the ugliest one, but it will help you to understand if you have to add some more batter or use less, or if you have to cook it one minute more or one less.
And here you have your gluten free crepes!
With this recipe you make 6/8 crepes, depending on the size of the pan and their thickness.
I used half of the ingredients and made 3 crepes. I had two of them today for breakfast with some organic jam and dried fruits. I’m going to eat the other one for lunch as if it was a tortilla, I’ll make a yummy wrap filled with salad and other veggies.
Have a good day…and enjoy! 🙂
M.