Crepes have always been a favorite of mine. I have fond childhood memories of breakfast crepes filled with fresh strawberries and a drizzle of maple syrup. These days it seems that gluten-free is taking over the world as more and more people try to stay away from or can’t tolerate wheat. Thankfully gluten-free flours are available. Today I am sharing a recipe for crepes that uses freshly ground rice flour. The result is a slightly more sturdy crepe that could be used for any meal of the day- savory or sweet.
- 1 cup freshly ground rice flour
- 1.5 cups milk
- 2 eggs
- Dash salt
- 1 tsp sugar (optional)
- Butter for greasing your pan
- Heat a skillet over medium heat
- In a bowl, whisk together the milk and eggs until well blended
- Add the flour, salt, and optional sugar
- Whisk until everything is just combined- don't over mix!
- Brush butter over the surface of your pan. While holding the pan in the air, pour about ⅓ cup of batter into the pan tilting as you pour so that the batter spreads evenly over the surface.
- Return the pan to the heat and allow to cook for about 1 min. When the edges begin to turn up, carefully flip the crepe and allow to cook on the other side for about 30 seconds.
- Repeat with the remaining batter. Place cooked crepes under a dishtowel to keep fresh while the rest are cooking.
- Serve filled with your filling of choice!
I like to serve these for a special breakfast- served with fresh fruit as a filling and dusted with powdered sugar or drizzled with maple syrup. This time we had them filled with freshly made peaches and cream!