Gluten Free Crepe Recipe

This gluten-free crepe recipe is super easy! The batter is so reliable, you'll get beautifully thin yet tender crepes to be proud of, every time.

📝 Ingredients

• 200 g gluten-free plain flour
• Pinch salt
• 1 tsp bicarbonate of soda (baking soda)
• 30 g icing sugar (powdered sugar)
• 2 medium free range eggs (room temperature, beaten)
• 500 ml whole milk (room temperature)
• 25 g unsalted butter (melted (plus more to fry))
• 50 g rolled Oats (gluten-free, optional)

👨‍🍳 Instructions

1. 1Sift the flour, salt, bicarbonate of soda and icing sugar into a bowl. Mix and make a well.
2. 2Add the beaten eggs, milk and melted butter.
3. 3Use your whisk to stir the liquid, gradually incorporating the flour. Continue until all of the liquid is incorporated and you have a smooth batter.
4. 4Warm a pancake pan over a medium heat with a dot of butter.
5. 5Ladle in just enough batter to coat the pan in a thin layer, swirling to reach the edges.
6. 6Quickly sprinkle with a tablespoon of oats, if using.
7. 7After about 60 seconds, the top of the crepe should be set and the underneath is golden. Flip and cook for a further 30-60 seconds until golden on both sides.
8. 8Tip onto a plate, cover and continue until all the crepes are cooked. It’s a good idea to give the batter a gentle stir between each crepe as gluten-free flour sometimes sinks.
9. 9These crepes don’t tend to stick together but you can put a little baking paper between layers, if you wish.