Gluten free crepes

Gluten-free crêpes

Serve these thin, crispy pancakes with pan-fried pears and gluten-free ice cream

By , 13 January 2016

(1 vote)

Gluten-free crêpes
  • 30 Mins

  • Serves: 8

Nutritional Info
Each 63g serving contains
  • Energy

    469KJ

    112KCAL

    6%
  • Fat

    3.8g

    med

    5%
  • Saturates

    2.1g

    med

    11%
  • Sugars

    1.7g

    low

    2%
  • Salt

    0.25g

    med

    4%
of your reference intake.
Typical energy values per 100g: 744kJ/178kcal.
Ingredients
  • 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
  • To Serve
  • Pan-fried pears
  • Gluten-free ice cream
Method
  • 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.