Sweet or savory, for breakfast or for dinner, crêpes are the perfect meal. There are so many different things you can fill them with, or just pile your toppings high on the outside.
You can combine all ingredients in a bowl and mix by hand, or use a blender. Let batter sit for 30 minutes, this allows the flours to completely absorb the liquids.
In a crêpe pan, or small saucepan (mine is 6″), pour about 1/4 cup of batter into center of hot and lightly oiled pan. Quickly tilt pan so batter thins out and covers the entire bottom of the pan.
Once the edges set and start to brown and curl up, flip pancake over.
To speed the cooking process up, I like to have a second larger pan ready that I can use to cook the other side of the pancake. Flip the pancake directly into the second pan, and as its cooking pour more batter into the smaller pan to get another pancake cooking. Once cooked, roll up and store under a cover until ready to serve.
- ½ cup rice flour
- ½ cup sorghum flour
- Pinch salt
- 3 eggs
- 1 cup milk or milk alternative
- 2 Tbsp butter or margarine, melted
- 1 tsp sugar, optional (omit for savory crêpes)
- Oil for frying
- In a bowl, or in a blender, combine flours, salt and eggs.
- Combine milk and melted butter, then slowly add into the flour mixture while constantly whisking (or while blender is running). Mix until batter is free of lumps, then let sit for 30 minutes.
- Heat crêpe pan (or 6" fry pan), with a bit of oil. Once hot, spoon in about ¼ cup of batter, swirling it around to thin out and coat the bottom of the pan.
- Once edges start to brown and curl up, flip to cook other side.
- Once cooked, roll up and store in a covered container to stay warm and soft until ready to use.