Gluten-free crepes are a popular alternative for those seeking a healthier option. These thin, delicate pancakes are made without wheat flour and instead use alternative ingredients such as rice, chickpea, or corn flour. In this post, we’ll walk through how to make gluten-free crepes with two different recipes.
First up, we have an easy gluten-free crepe recipe that uses a mixture of rice flour, tapioca starch, and almond milk. To begin, you’ll need to gather the following ingredients:
– 1 cup of rice flour
– ¼ cup of tapioca starch
– 2 tablespoons of sugar
– 1 teaspoon of vanilla extract
– 2 eggs
– 1 ½ cups of almond milk
– 2 tablespoons of coconut oil
Begin by mixing the rice flour, tapioca starch, and sugar in a large bowl. In a separate bowl, whisk together the vanilla extract, eggs, and almond milk. Slowly pour the wet mixture into the dry mixture, whisking constantly until smooth.
Next, heat a small amount of coconut oil in a nonstick skillet over medium heat. Once heated, pour about ¼ cup of the batter into the skillet and quickly swirl the pan to evenly distribute the batter. Cook for about 1-2 minutes on each side until golden brown.
Repeat with the remaining batter, adding more coconut oil to the skillet as needed. Serve with your favorite toppings such as fresh fruit, whipped cream, or maple syrup.
For those who prefer a savory crepe, try this gluten-free crepe recipe that uses chickpea flour and is filled with flavorful vegetables and herbs.
To make these crepes, you’ll need:
– 1 cup of chickpea flour
– 1 teaspoon of salt
– 1 tablespoon of chopped fresh parsley
– 1 tablespoon of chopped fresh chives
– 1 cup of water
– 2 tablespoons of olive oil
– ½ teaspoon of black pepper
– 2 cups of chopped vegetables (such as mushrooms, bell peppers, and onions)
Start by whisking together the chickpea flour, salt, parsley, and chives in a large bowl. Slowly pour in the water and olive oil, whisking constantly until smooth. Stir in the black pepper and let the batter rest for about 10 minutes.
Meanwhile, sauté the chopped vegetables in a nonstick skillet until softened. Once done, remove from heat and set aside.
Next, heat a small amount of olive oil in the same skillet over medium heat. Pour about ¼ cup of the batter into the skillet and quickly swirl the pan to evenly distribute the batter. Cook for about 1-2 minutes on each side until golden brown.
Repeat with the remaining batter, adding more olive oil to the skillet as needed. Once done, fill each crepe with the sautéed vegetables, fold, and serve.
In conclusion, with these two delicious gluten-free crepe recipes, you won’t even miss the traditional wheat flour version. These crepes are easy to make and can be customized with your favorite toppings or fillings. So go ahead and give them a try!
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