Description
Light, delicate gluten-free crepes perfect for a weekend brunch or a special occasion. Simple to make and endlessly adaptable!
Ingredients
Units
Scale
- 2 eggs
- 2 cups (473 ml) rice flour
- 2 cups (473 ml) milk
- 1/4 cup (60 ml) olive oil
Instructions
- Mix all ingredients except oil with a fork until smooth.
- Heat a non-stick pan and pour ½ tbsp oil into it.
- When the oil is hot, pour a ladle of batter onto the same point in the pan and roll the pan from side to side to create a round shape.
- Cook for 1-2 minutes. Check the bottom with a wooden spatula; flip when it releases and has your desired color.
- Flip and cook the other side for 1-2 minutes. Transfer to a plate.
- Repeat until all batter is used, adding ½ tbsp olive oil to the pan each time.
- Serve immediately with various fillings.
Notes
- For extra-thin crepes, use a whisk to mix the batter for a smoother consistency.
- To prevent sticking, ensure your pan is adequately hot before adding the batter.
- Store leftover crepes in a stack separated by parchment paper, wrapped in plastic wrap, and refrigerated for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 5
- Sodium: 50
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 50