|gluten free crepes|
This recipe is great for dessert, breakfast, or dinner crepes. Just add your favourite fillings! I like strawberries and whipped cream the best.
They are super easy to make. The only gluten free ingredients you need are tapioca starch and rice flour. You can store any leftover batter in the fridge for fresh crepes the next day!
(makes about 14-16 crepes)
1 cup rice flour
1 cup tapioca starch
1/4 tsp salt
1 1/4 cups milk (may need a bit more)
3 Tbsp melted butter
2 Tbsp icing sugar (optional if you want crepes to be sweetened)
Combine flour and salt in a bowl.
Make a well in the flour and whisk in eggs and milk until batter is smooth. It should have the consistency of light cream.
Stir in melted butter.
Cover and place in fridge for at least half an hour.
the edges start to curl up
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