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I have seen recipes for gluten free American style pancakes, and suppose that they turn out OK as long as they contain something which keeps them from falling apart. But I was wondering if I can make gluten free palatschinken or crepes. I am reluctant to just use some gluten replacement like starch and non-wheat flours, because it won't bind the crepe together. And I want the result to be like a real crepe - very thin, and flexible enough to be rolled.

Does anybody have experience with gluten-free crepes? Do they work? If yes, how are they made, what should I pay attention to?

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Don't forget to participate in our gluten-free contest! See the Community bulletin for more detail. –  rumtscho Apr 19 '12 at 11:59
    
Did you actually intend to remind yourself to participate in the gluten-free contest? ;=) –  Rob Apr 19 '12 at 12:19
    
@rob I intend to increase visibility for the contest - I am not eligible for a prize, because I won two weeks ago. But if I get ideas for an interesting recipe to try, I will try it. –  rumtscho Apr 19 '12 at 13:02
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I don't know how but I know the answer is yes: last week I ate a gluten-free Dutch-style pancake at a Dutch pancake restaurant. Like any Dutch pancake, it was thin and rollable (not quite crepe-thin, but maybe 1.5 times as thick, and it didn't seem like making the batter thinner would have been a problem). –  Erik P. Apr 19 '12 at 13:10
    
I would be really surprised if a gluten-free flour substitute didn't work. I know that it works for things like brownies, and that crêpes don't really have much gluten development. I've never tried it myself, though. –  Jefromi Apr 19 '12 at 21:49

2 Answers 2

I thought that crepes (and tasty pancakes) were traditionally made with buckwheat flour. Crepes in particular because buckwheat makes a finer flour. So, traditionally made crepes would be gluten free.

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In south India we have a variation of the crepe called a dosa. The dosa batter is made of rice and lentils, thereby gluten free.

You can buy the batter in an indian store nearby, or make it yourself using a blender/grinder.

The dosa is usually savory, so I think it would work best as a savory crepe, though you can try it with fruit, sugar etc .

http://chefinyou.com/2010/03/plain-dosa-recipe/

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I suspect that if you removed any savory seasonings (e.g. the fenugreek) it would work fine with sweet things - rice certainly does, and lentils aren't terribly strongly flavored. –  Jefromi Apr 24 '12 at 2:26

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