Gluten-Free Crepes

By krystallondon

Crepes are very thin unleavened pancakes. These are savoury, to be filled with meat and sauce.

Ingredients

• 1/2 cup superfine rice flour
• 1/3 cup potato-starch flour
• 1/4 cup tapioca flour
• 1/2 tsp xanthan gum
• 1/8 tsp salt
• 3/4 cup vegan egg replacer
• 1 tbsp vegetable oil
• 5-8 tbsp rice milk

Details

Servings 12

Preparation

Step 1

1. In a food processor or blender, combine all ingredients except rice milk; process or blend until smooth. Add enough rice milk to make a thin batter. Let stand 5 minutes.

2. Heat a nonstick 6" skillet over medium heat. Brush with a bit of oil. Using a 1/2 cup measure, pour about 1/3 cup of the batter into the hot pan. Immediately lift and tilt the pan so the batter coats the bottom. Cook 2-3 minutes, or until the crepe is set and slightly crisp; turn and cook for 30 seconds on second side.

3. As the crepes are finished, place on kitchen towels to cool. Do not stack the crepes or they will stick together. You can freeze these, separated by parchment or waxed paper, up to 2 months. To thaw, let stand at room temperature.

Nutrients per serving
76.48 calories, 1.95 grams fat (0.27 g saturated), 11.82 g carbohydrates, 58.68 mg sodium.