These gluten free crepes, made with buckwheat flour, can be served with a savoury or sweet filling.
1 person made this
1 tablespoon vegetable oil
70g gluten free flour
3 tablespoons buckwheat flour
1 teaspoon butter, or as needed
Method Prep:10min › Cook:2min › Ready in:12min
Whisk milk, eggs and vegetable oil together in a bowl. Sift in gluten free flour and buckwheat flour gradually, stirring constantly, until crepe batter is quite runny.
Melt butter in a non-stick or crepe pan over medium heat. Pour a ladle of crepe batter into the pan. Rotate the pan until crepe batter 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, 1 to 2 minutes. Run a spatula around the edge of the pan to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining crepe batter, whisking gently before using.