Tuesday, March 23, 2010


Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

I have used these crepes with Peking duck (in combination with the like-hoisin sauce and shallots), with savory dishes (Such as chicken and broccoli crepes), and for dessert (fill with fruit and dust with powdered sugar). Yum!


1/2 cup sweet rice flour
1/2 tsp sea salt

3 eggs (beaten)
3/4 cup rice milk
2 tbsp sunflower oil


In a medium sized bowl, whisk together the dry ingredients. Make a well (a hole) in the middle . In a smaller bowl, thoroughly combine all the wet ingredients and pour them into the well of the dry ingredients. Mix it all together to create a very thin batter. Cover the bowl and let it stand for 20 -30 minutes (to allow the flour to absorb moisture). Just before cooking, stir well to ensure no flour has settled on the bottom of the bowl.

To make the crepes, use either a non-stick frying pan (for large crepes) or non-stick griddle (for many, smaller ones) on medium to medium-high heat. For larger crepes, pour batter into a frying pan and swirl it around until it is the size that you want. Thin batter is better for rolling.
When the edges begin to lift, using a thin spatula, turn the crepe over and heat briefly on the second side.

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