Gluten free crepes

    11 min

    These gluten free crepes are made with buckwheat flour and are neither sweet nor salty, therefore suitable to be stuffed either with fruit and nutella, or ham and cheese.

    1 person made this

    Makes: 8 crepes

    • 2 large eggs
    • 250ml of milk
    • 1 tablespoon olive oil
    • 75g buckwheat flour
    • 1 pinch of salt

    Prep:10min  ›  Cook:1min  ›  Ready in:11min 

    1. Whisk eggs, milk and oil together in a large bowl.
    2. Add flour and salt; mix well until smooth and silky. Pour the batter through a sieve if you are having trouble with lumps in your batter.
    3. Heat a small non-stick frying pan over medium heat.
    4. Pour about 40ml of the crepe batter into the centre of the pan and rotate the pan to cover the entire base with the batter.
    5. Cook on one side for about 30 seconds; turn it over with a palette knife or fish slice and cook the other side for about 30 seconds.
    6. Slide the crepe out of the pan and repeat process until all the batter is used up.

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