Ingredients:
- 150 g gluten free flour (maize, tapioca, rice flour)
- 2 eggs
- 250 ml water
- 250 ml soy milk
- 2 g table salt
- 30 g butter
Method:
1. Sift flour into a bowl.
2. Melt butter.
3. Slowly add water, soy milk, melted butter, and eggs while whisking mixture.
4. Continue whisking until the batter becomes smooth and thin, falling off the whisk if you lift it up. If it’s too thick, add some more soy milk. If it’s too thin, add some more flour.
5. To achieve a nice bubbly texture on your crêpes, whisk the batter aggressively for a few minutes to fold in some air.
6. Leave the batter to rest for 15 minutes.
7. Heat a non-stick pan on medium-high heat and add a little butter to it.
8. Pour a ladle full of batter onto the pan, tilting the pan to achieve an even distribution of batter over the pan. If it looks too thick, use less than a ladle-full next time.
For the remaining crêpes, do NOT add more butter to the pan. This will make it more difficult to spread the batter on the pan, as you want it to stick.
Anecdtotally, the first crêpe is always the worst, with the rest turning out perfectly 😇
This recipe should work with substitutions, e.g. cow milk and non-gluten free flour, but you may need to adjust the ratios slightly.
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