- 50g gluten-free flour (To make non gluten-free, use plain flour, adding extra water or flour, if needed.)
- 1 egg
- 275ml milk
- 15g butter
- Pan-fried pears and gluten-free ice cream, to serve
Sift the flour into a bowl and make a well in the centre. Crack the egg into the well. Add a quarter of the milk and beat together. Repeat until you have used all the milk and the mixture is smooth. Rest in the fridge for at least 30 mins.
Stir the batter. Melt a little of the butter in a frying pan until it starts to bubble. Ladle in some of the batter, tilting the pan from side to side to cover it in a thin layer. Cook for 1-2 mins until browned, then flip and cook for a further 1 min.
Repeat with the remaining batter, mixing well between each crêpe and adding more butter as you go. Serve with the pears and ice cream.