Gluten Free Crepes
Great weekend treat. I created theses crepes one morning last week. The batter is pretty easy to make. I recommend using King Arthur GF flour. This flour does not contain xantham gum, which is what you want. I used another brand of flour with xanthan gum, the batter was too thick, no matter how much milk I aded.
Gluten Free Crepes with honey, lemon and a nob of cultured butter.
50 gram Gluten Free Flour
50 gram Buckwheat Flour
pinch of Salt
250 ml Almond/Coconut Milk
Combine all ingredients. Add more milk if batter is still thick. You want a thin batter.
Let sit for 15 minutes.
Preheat crepe pan or a skillet that has been seasoned. (I am not a fan of non-stick pans)
Pour 2-3 Tablespoons of batter in the pan. Tilt the pan till the bottom of the pan is covered.
Flip the crepe after 2 minutes. Cook the other side for another minute.
How do you like your crepe?