This recipe is good for making both sweet and savory gluten-free, dairy-free crêpes. The batter taste is quite neutral, and it’s perfect for any use.
If you want to prepare sweet gluten-free crepes, you can add (but it is not necessary) a teaspoon of icing sugar to the mixture. If, on the other hand, you want to give more taste to your savory gluten-free crêpes, you can add finely chopped parsley, pepper, chilli pepper, curry, cumin or coriander to your batter. I normally don’t add anything, also because if you have gluten-free crêpes batter leftovers you can always decide at the last moment to have them in a different way. It may also be useful to know that the savory gluten-free crepes can also be prepared the day before and stuffed the day after, or stuffed and stored in the fridge until used (up to a maximum of 48 hours). Just reheat them with their stuffing in the oven at the last minute.
My favorite savory fillings are spinach and ricotta cheese, or ham and Parmigiano cheese. On the sweet side: butter and sugar, jam, or hazelnut + chocolate spread.
Tips and replacements:
Among the ingredients, whole grain flours only. Rice, quinoa, tapioca. No gums or commercial blends are necessary. The amount of quinoa flour can be replaced with another flour of your choice (such as buckwheat, teff, sorghum, amaranth, millet, brown rice or more white rice, etc.). If you want you can increase the quantity of quinoa flour by decreasing the weight of the rice flour. I believe that 10% of the total amount is correct, so the quinoa sweetens and gives taste to the dough but without dominating too much. Regarding the milk, regular dairy milk is ok too.
Moreover, about the amount of liquids, they could look like too much. If you prefer, add them a little at a time by testing the texture you want to achieve. I regularly use the whole quantity because I prefer the crêpes very thin, in Parisian style. In fact, crêpes are a very VERY thin type of pancake, typical of France, usually to eat at breakfast or as afternoon snack. You coud also add some more tablespoons of milk or water, but the crêpes will be way more delicate. With these ingredients, ten pancakes will come out, with a diameter of approximately 8″ (20 cm).
How to make gluten-free, dairy-free crêpes:
More gluten-free recipes down here!
If you are more part of the “thick and fluffy pancakes” team, take a look at my recipe: CLICK HERE . It’s the perfect soft and moist texture I love in pancakes.