Gluten Free Crêpes
- 3 eggs
- 1 1/4 cup water
- 1 cup white rice flour
- 2 tablespoons sunflower oil or olive oil
- 1 tablespoon organic cane sugar (optional, if making dessert crepes)
- 1/4 teaspoon sea salt
- 1/4 teaspoon konjac or xanthan gum
Process all ingredients in a stand up mixer until the batter is smooth and there are no visible lumps. Refrigerate batter for at least one hour.
Remove chilled batter from the refrigerator, it needs to be slightly thick, but thin enough to quickly cover the pan when swirled. If needed add an additional tablespoon of water. *One of the key points when making crepes is getting your batter to the right consistency.
Grease a crepe pan or 8-inch frying pan. Place pan on stove on medium heat. Once your pan is fully heated, pour enough batter to cover its surface. Cook one side until bubbles stop and edges dry. Using a spatula flip and cook other side. *The second key point is maintaining the proper cooking temperature, your pan should be hot enough that drops of water sizzle in it.
Cooked crepes might be placed on top of each other and will not stick to one another. Fill crepes with fillings of your choosing. It takes some practice to get the proper consistency on the batter, once you get the hang of it they are easy to make. Crepes can be stored in the refrigerator, using sheets of parchment paper in between each crepe.