These gluten free crepes are made with a range of alternative flours including rice flour, potato flour, tapioca flour and xanthan gum to make the texture just as good as traditional crepes. They are also great to make as thicker pancakes and will hold their shape in the pan, such as penguins or a face, etc. I like to double this recipe and use the batter up over a couple of days.
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.
Awesome recipe. I was a bit apprehensive at first with only 1 review but I tried it and love it. I used cow milk and it worked also. I filled it with savoury filling and it will be my lunch at work often, and weekends. Enjoy :-) - 04 May 2015 (Review from Allrecipes US | Canada)
They were great filled them with sweetened marscapone cheese and fresh sautéed apples with raspberry jam - 08 Mar 2014 (Review from Allrecipes US | Canada)
followed recipe to the t & they were great. be careful when flipping 1st time -- wait til fully cooked on underside so crepe won't tear (very delicate). let them cool a wee bit and serve with cool whip and blueberries (yum x 100) - 07 Feb 2017 (Review from Allrecipes US | Canada)