Gluten-free crepe pancakes recipe by FREEE
A recipe for classic gluten-free crepe pancakes.
Free from gluten and wheat. Made without crystal sugar. Suitable for vegetarians.
Where suggested alternatives are shown, follow these to make this recipe also free from eggs and/or milk. This recipe is also suitable for vegans when all suggested alternatives are used.
Makes 6
Ingredients:
200g FREEE Plain Flour
2 eggs (or 1 tbsp FREEE Chickpea Flour + 2 tbsp water)
500ml milk (or vegan milk)
Oil
Method:
- Put the flour, egg (or chickpea flour + water), and half the milk (or vegan milk), into a large bowl or jug.
- Beat to a smooth paste then stir in the remaining milk to make a thin batter. Refrigerate the batter for up to 12 hours – otherwise, it’s ready to go.
- Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
- Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
- Cook the pancake, loosening the edges until the base is golden.
- Turn it over and cook the other side.
- Repeat until the batter is used.
- Serve with sweet or savoury fillings of your choice.
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