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These gluten free crepes are pretty much a classic crepe recipe with rice flour substituted instead of plain all purpose flour. These Rice flour crepes cook like normal pancakes, and have an attractive “cakey” flavour to them. It is important to keep the crepes very thin, so when cooking them use only the amount of batter it takes to thinly cover the bottom of the frying pan. For a quick …
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This recipe is from my new cookbook, At My Table: Buckwheat flour contains no gluten, although the name implies otherwise. Folding in the whisked egg whites ensures these pancakes retain a light taste and the maple syrup makes them irresistible. I usually serve four pancakes per person. If you are gluten intolerant, double check that your baking powder is gluten-free. Makes: 14 – 16 Pancakes approx. 9cm (3/1 …
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