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:
Gluten-free, dairy-free crêpes
10
servings5
minutes20
minutes25
minutesWith this recipe, it’s preferable to refer to the metric weights of ingredients and use a scale.
Ingredients
1 cup white rice flour (160 g)
¼ cup quinoa flour (26 g) – see notes for replacement
¼ cup tapioca starch or potato starch (35 g)
4 medium eggs
2 cups unsweetened soy milk (500 ml)
a pinch salt
How to
- In a large bowl, beat the eggs with a hand whisk, then add the mix of flours, continuing to stir quickly with the whisk to avoid any lumps.
- Then add the milk, a little at a time, dissolving it well without making lumps.
- Add the pinch of salt and leave to rest for half an hour.
- Preheat a large, flat non stick pan on medium to high heat.
- Optionally, grease with a teaspoon of butter (only to begin with). If you have a good non stick pan, it shouldn’t be necessary.
- Pour about ¾ of a ladle of batter onto the pan and quickly tilt tilting the pan in all directions to distribute the dough well. Heat until the surface is cooked, then when the edges start to come up, flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly golden.
If the dough seems too thick, add a tbsp of water at a time and try to cook. - Proceed with the reaming batter.
- Stack the crepes onto a plate, and serve with your favorite topping.
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