Crêpes
Thin pancakes that can be filled with your favorite toppings.
Ingredients
- 1/2 cup rice flour
- 1/2 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
Instructions
- 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 1/4 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.
Notes
As a sweet dish, fill or top crêpes with fresh fruit, jam, whipped cream, and or syrup. For a savory dish, fill crêpes with things like cheese, grilled asparagus, mushrooms, and ham, then top with a hollandaise or bernaise sauce.
Tried this recipe?Let us know how it was!
