Crêpes senza glutine

Ingredienti

• 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)

Preparazione

1. 1

   Sift the flour, salt, bicarbonate of soda and icing sugar into a bowl. Mix and make a well.

2. 2

   Add the beaten eggs, milk and melted butter.

3. 3

   Use 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. 4

   Warm a pancake pan over a medium heat with a dot of butter.

5. 5

   Ladle in just enough batter to coat the pan in a thin layer, swirling to reach the edges.

6. 6

   Quickly sprinkle with a tablespoon of oats, if using.

7. 7

   After 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. 8

   Tip 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. 9

   These crepes don’t tend to stick together but you can put a little baking paper between layers, if you wish.