About this recipe: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.
L A Brown
475ml almond milk
2 tablespoons cider vinegar
1/2 lemon, juiced
120g white rice flour
3 tablespoons potato starch
4 tablespoons arrowroot
3 tablespoons tapioca flour
2 tablespoons coconut sugar
1 1/2 teaspoons (gluten free) baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3 tablespoons coconut oil, melted
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Method Prep:15min › Cook:10min › Ready in:25min
Whisk almond milk, vinegar and lemon juice together in a bowl; set aside for 10 minutes.
Mix rice flour, potato starch, arrowroot, tapioca flour, coconut sugar, baking powder, bicarbonate of soda, xanthan gum and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture.
Whisk milk mixture into flour mixture until pancake batter is thoroughly mixed.
Heat a lightly oiled pan over medium heat. Pour about 60ml batter onto the pan and immediately rotate the pan until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 2 to 3 minutes. Run a spatula around the edge of the pan to loosen; flip crepe and cook until the other side has turned light brown, 2 to 3 minutes. Repeat with remaining batter.
Potato starch vs flour
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.