Gluten-free crepes

    12 min

    These gluten free crepes, made with buckwheat flour, can be served with a savoury or sweet filling.

    1 person made this

    Serves: 6 

    • 240ml milk
    • 2 eggs
    • 1 tablespoon vegetable oil
    • 70g gluten free flour
    • 3 tablespoons buckwheat flour
    • 1 teaspoon butter, or as needed

    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. 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.
    2. 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.

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