Traditional Crepes
Gluten-free, Dairy-free, Vegetarian, Soy-free
Equipment
- Frying pan
- Hob
- Spatula
- Mixing Bowl
- Whisk
- Mixing spoon
- Kitchen towels
Ingredients
- 50 grams Gluten-free plain flour
- 1/4 tsp Xanthan gum Omit if flour blend contains this
- 1 tsp Vanilla extract
- 1 tbsp Sugar Optional if not adding extra sugar to topping
- 155 ml Milk Suggested: soya
- 1 medium Egg
- 1 tbsp Olive oil Substitute: coconut oil or butter
Instructions
- Beat the egg in a bowl with a spoon
- Add the milk, vanilla extract and sugar (optional) to the egg and continue mixing
- On a medium speed, start whisking the mixture whilst adding the xanthan gum and flour in parts (this reduces the risk of lumps)
- Keep adding the flour whilst mixing until all has been added together
- Beat the mixture for a few more minutes on high speed until it froths
- Leave to set for 5 minutes whilst you heat the pan
- Add oil/butter to the saucepan and place on a medium heat setting
- Once the oil/butter has heated, pour a thin layer of batter onto the pan and swirl until the batter coats the surface evenly
- Cook for about 2 minutes and then carefully flip the pancake over using a spatula
- Cook for a further 2 minutes on the other side then pop onto a plate (use kitchen towels on the plate to soak up any excess oil on the pancake - I place one sheet between each one)
- Continue to repeat this until all the batter has been used
- Add your toppings (sugar and lemon for me) and enjoy whilst warm!
Notes
- Calories noted are for one pancake without additional toppings
- Store in an air-tight container for 3-5 days in the fridge
- Freezing not recommended