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Crepes
Ingredients
- 150 g plain gluten free flour blend
- 1/4 tsp xanthan gum
- 1 tbsp white sugar
- 1/4 tsp salt
- 2 eggs
- 1 1/2 tbsp melted unsalted butter
- 300 ml milk
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Directions
- In a large bowl, whisk together GF flour, xanthan gum, sugar & salt.
- Add the eggs, melted butter & 1/2 cup milk. Whisk well until you get a smooth thick batter. Add the rest of the milk gradually, whisking continuously.
- If needed (if there are any flour clumps), pass the batter through a sieve.
- Heat up a non-stick pan and, once hot, butter it slightly.
- Add 1/2 cup of batter to the pan: as you pour the batter, swirl the pan around to get an even thin coating of the batter.
- Cook on medium-high heat for ~1 minute, or until the crêpe loosens from the pan & is golden brown on the bottom.
- Flip & cook for a further 30 seconds - 1 minute, then place on a plate to cool.
- Repeat with the rest of the batter.
- Serve with fillings/toppings of choice.
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