GLUTEN-FREE CREPES OR PANCAKES
These are great for crepes. My family loves them with Nutella® and strawberries. These are also great to pour into shapes: shark, bear, snowman, etc. I like to double this recipe and use the batter for a couple days.
Provided by L A Brown
Categories Breakfast and Brunch Crepes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes.
- Mix rice flour, potato starch, arrowroot flour, tapioca flour, coconut sugar, baking powder, baking soda, xanthan gum, and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture.
- Whisk milk mixture into flour mixture until batter is thoroughly mixed.
- Heat a lightly oiled skillet or large pan over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 2 to 3 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 57.7 g, Cholesterol 93 mg, Fat 14.8 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 763.9 mg, Sugar 10.6 g
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CnnRScreams
[email protected]These crepes are perfect for a quick and easy breakfast or brunch.
Stanley kuria
[email protected]I love that these crepes can be made ahead of time and reheated later.
Jennifer Burke
[email protected]These crepes are a great way to use up leftover ingredients.
Ndulu Classic
[email protected]I'm not sure what I did wrong, but these crepes just didn't turn out right.
Carrie Bell
[email protected]These crepes were okay, but I've had better.
Saad Bhatti
[email protected]Meh.
Yaharael Ashia El
[email protected]These crepes were a disaster! They were so thick and rubbery. I couldn't even eat them.
Kyle Fox
[email protected]I had a hard time getting the crepes to cook evenly. They were a little too brown on the edges and a little too doughy in the middle.
Isaialyn Appiah
[email protected]These crepes were a little too dense for my taste, but they were still good. I think I would try a different recipe next time.
Majidjan kandhro110
[email protected]I'm not a huge fan of gluten-free crepes, but these were actually pretty good. They were light and fluffy, and they had a nice flavor. I would definitely make them again.
Hamisah Hamisah
[email protected]These crepes were a hit with my family! Everyone loved them, even my picky kids. They were so easy to make and they cooked up quickly. I will definitely be making these again soon.
Fayshal Nur
[email protected]I was skeptical about these crepes at first, but I was pleasantly surprised. They were actually really good! The texture was perfect and they were very flavorful. I will definitely be making these again.
goodness adikwu
[email protected]I've tried many gluten-free crepe recipes, but this one is by far the best. The crepes were easy to make and they cooked evenly. I also loved that I could use any type of flour I wanted. I used almond flour this time, but I'm excited to try it with o
Bradley Ortega
[email protected]These gluten-free crepes turned out amazing! They were so light and fluffy, and they had a slightly sweet flavor that was perfect for breakfast. I topped mine with fresh berries and whipped cream, and it was the best breakfast I've had in a long time