I grew up in Quebec, needless to say I know about crepes. My mother taught me how to cook them at a young age.
My fiancee is celiac so gluten isn't a part of our kitchen at all. I've been able to cook her everything that I would normally make with the exception of a few things. Up until last week crepes were one of them.
I've tried using several all purpose gluten free flours and none did the trick, the crepe would just fall apart in the pan. Even adding
Xanthan Gum didn't work.
The answer is rice flour. These crepes are a thicker in consistency then a white wheat flour crepe, but with a little bit of butter and maple syrup I enjoy them (and my fiancee loves them).
- 2 eggs
- 2 cups rice flour
- 2 cups milk
- 1/4 tbsp melted butter for each crepe
- 1/4 tbsp olive oil
- Mix all the ingredients except oil with a fork until smooth.
- Heat a non stick pan and pour 1/4 tbsp butter and 1/4 tbsp oil in it.
The oil will allow the butter to be heated to an even higher temperature then you normally could without burning the butter
- When the oil/butter mixture is very hot pour a ladle of batter on the same point in the pan and roll the pan from side to side to give the batter a round shape.
- Cook it for 1 or 2 minutes. Just check the bottom with a wooden spatula when it releases and flip when it has the nice color you want.
- Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate.
- Repeat the same steps until you finish all the batter pouring 1/4 tbsp olive oil, and 1/4 tbsp butter in the pan each time.
- Serve these right after you make with various fillings aside.
My favorite is maple syrup with a little extra butter