Gluten-free Pancakes (Crepes)

For a delicious snack, pudding, quick breakfast or to celebrate Pancake day in February this recipe is tasty and delicious.

Gluten-free Pancakes (Crepes)

Ingredients:

  • 60 grams of buckwheat flour
  • 60 grams of gluten-free plain flour (we like Dove Farms gluten-free plain flour)
  • 1 free-range egg
  • 125ml water
  • 125ml semi-skimmed milk
  • A pinch of salt
  • Butter or vegetable oil for frying

Method:

(I like making the batter in a jug for easy pouring)

  1. In a jug/bowl mix together the water and milk and whisk together with the egg.
  2. Weigh out the flour, add salt and liquid mixture, whisk to a smooth batter. Leave to stand for 30 mins. If the batter is too thick add a little more water.
  3. Heat a little oil or butter in a 20cm frying pan. Pour in approx. a teacup of batter, tilting the batter to spread it evenly, cook for about a minute (the sides will start to lift) and flip over with a pallet knife and cooked until browned.
  4. Heat two dinner sized plates, stack the pancakes in between the plates to keep them warm.
  5. Serve with your favourite filling.

ENJOY!

Download Gluten-free Pancakes (Crepes) recipe in pdf format (70kb)

£
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