Gluten Free Crepe Pancakes

Gluten Free Crepe Pancakes 

Prep Time: 
Cook Time: 
Servings: 14 - 16 pancakes

Ingredients:

• 175g tapioca flour
• 175g white rice flour
• ½ tsp salt
• 4 large eggs, preferably free-range, lightly beaten
• 350ml  milk, or dairy-free alternative
• 4 tbsp melted butter

Method:

Make the batter

1. Sift tapioca flour, rice flour, and salt into a bowl.
2. Add beaten eggs to the center and whisk, gradually mixing in the flour.
3. Slowly pour in milk and whisk until smooth and bubbly.

Chill

1. Refrigerate for at least 1 hour.
2. Before cooking, whisk again and stir in melted butter.

Cook

1. Heat a non-stick or crêpe pan until very hot.
2. Pour in just enough batter to coat the pan thinly.
3. Cook until the edges lift, flip, and cook briefly on the other side.

Store

1. Stack pancakes on a plate.
2. Keep in the fridge for a few days, or freeze with parchment between each.