Gluten Free Crepes
These gluten free crepes are delicious & have the perfect texture. Use them for sweet or savoury crepes - You can even try my seafood crepes!
Servings: 8 Crepes
Calories: 143kcal
Equipment
- 1 Crepe pan or nonstick pan, see post for recommendations
Ingredients
- ½ cup Sorghum flour
- ¼ cup White rice flour
- ¼ cup Tapioca starch
- ¼ teaspoon Salt
- 1 cup Milk
- ¼ cup Water
- 2 Large eggs
- ¼ cup Butter melted
- Pan spray
Instructions
- In a large mixing bowl, whisk together all dry ingredients until well combined.
- In a separate mixing bowl, whisk together milk, water, eggs, and melted butter.
- Pour into the dry ingredients, whisk until smooth and well combined, with no lumps.
- Allow to sit for 5 minutes before using.
- Over medium heat, heat a nonstick frying pan or griddle.
- Spray your pan with nonstick spray, pour about ¼ cup of batter onto the pan, swirling the pan to spread the batter into a large, VERY thin, even circle.
- Cook for a minute or two before, until bottom of crepe starts to brown.
- Carefully flip, cook for 1 more minute. Continue until all of the batter is used up.
Nutrition
Calories: 143kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 153mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 286IU | Calcium: 44mg | Iron: 1mg
