I tried so many crêpes recipe, and since I don’t eat so much gluten and as my stomach ate all the dairy products (even if I love them). I just decided to transform the recipe I had to do it a gluten-free/ non-dairy one and trust me; it’s working! My body loves it and my tongue too!!!
Portions: between 10 or 12 crêpes
Preparation: 30 minutes
Cooking: between 2- 5 minutes
Freezer: yes
Conservation: 2-3 days in the fridge
Ingredients:
-One cup and a half of gluten-free flour (250 gr)
-Four organics eggs
-500 ml of rice milk
-One pinch of Himalayan salt
The steps:
-Mix the flour, the salt, the eggs, and the rice milk.
-It is quite long until the dough is limpid (you can use a robot if you want too…but I always finish it by hands)
-On your crepes pan, add some coconut oil. And then slowly add the dough. I always put the dough on half of the pan. Then gently turn your pan in every way to make the mixture goes everywhere.
-Once it’s done, wait between 1 or 2 minutes to start to turn over your crepes. Then turn it the other side, wait between a minute or two, then it’s done!
A little advice:
-The first crepe is almost all the time the ugly one (but you can still eat it), this is because your crepe pan is not enough hot (and trust me, most of the time, I’m so excited to eat my crepes that my first one is a complete mess!). So be patient, and the second one is rewarding!
-With the gluten-flour, I discover that my dough is very compact, so I add more than 500 ml of rice milk. I add it a little by a little to have a consistency I like.
Enjoy them! (and of course, put a lot of Mapple syrup!)
