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?