Gluten Free Crêpes
Who doesn't love crêpes for breakfast? This great gluten free option has been shared with us by Gabrielle Tobin from Kitch’n Thyme. We loved her suggestions for this recipe: "You can make the batter the night before and quickly whip up fresh crêpes in the morning and use whichever filling you desire! In the picture I filled them with my homemade choc hazelnut spread, sliced banana, crème fraîche and raspberries! Of course there are so many sweet options but think about mushrooms, spinach and feta, or chicken mushroom and spinach for breakfast!" - Gabrielle
Recipe Tester Feedback: "Good, staple crêpe recipe that's acceptable to all the family, not just those on a gluten-free diet." - Erika
Contains: Dairy / Egg / Nuts
*Variations: Can be made without Dairy / Nuts
Preparation Time 5 minutes
Cooking Time 20 minutes
Can be frozen
- butter - 40g, plus extra for brushing (*can use DF spread or oil for DF)
- eggs - 4
- tapioca starch - 80g
- potato starch - 50g
- sorghum flour - 50g, white
- honey - 20g
- almond milk - 450g (*or alternative milk for NF)
- Sweet Toppings / Fillings: (optional)
- chocolate hazelnut spread - (*omit for NF)
- banana - sliced
- crème fraîche
- Savoury Toppings / Fillings: (optional)
- feta cheese
- cooked meat - chicken
- Add the butter (40g) to the bowl. Program 1-2 minutes / 50C / Speed 3.
- Add the eggs (4), tapioca starch (80g), potato starch (50g), white sorghum flour (50g), honey (20g) and almond milk (450g) to the bowl. Mix Speed 6 / 30 seconds.
- Pour the batter into a jug or bowl and leave to rest for 30 minutes - overnight. (The resting time helps the gluten free flours to swell and the batter to become a little easier to work with, but if time doesn't permit you can rest for just 10 minutes and still get a great result.)
- Heat a shallow nonstick pan or crêpe pan over a medium heat. Brush the pan out with a small amount of melted butter or coconut oil to just coat the pan.
- Pour in enough batter to lightly cover the base of the pan and swirl to cover thinly. Using a measuring cup will help you pour a similar amount into the pan each time. You'll be amazed at how little batter you need!
- Cook each crepe for about 1 minute on each side or until lightly golden.
- Transfer to a plate and cover with a tea towel to keep warm.
- Continue cooking the crepes until the batter is gone, brushing with a little melted butter or coconut oil as needed.
- Serve the crepes with any toppings you desire.