These delicious crepes are gluten- and dairy-free and can be filled with fruit for a great breakfast. Or you can add powdered sugar to make it into a tasty dessert.
1 cup brown rice flour
3 tablespoons sugar
1 cup milk (plain-flavored rice, soy, hemp or almond milk)
2 large eggs**
1 teaspoon vanilla
1 teaspoon oil
1. Mix flour and sugar in a blender or mixing bowl. Add milk, eggs and vanilla and combine well. Batter should be thin, like cake batter. If it’s too runny, add more flour, a tablespoon at a time.
2. Place oil in a heavy skillet or non-stick pan and heat skillet to medium high. Pour enough batter into the skillet to coat the bottom of the pan. Tilt the pan until batter is evenly distributed. Cook until bubbles cover the crepe. Peek at the bottom; crepe should cook until bottom is lightly browned. (Patience is key here. If you flip too early, you’ll split the crepe). Flip crepe with a spatula and cook briefly until done. Repeat until all batter is used.
**TIP: Eating egg-free? An egg substitute may make these crepes more brittle. To help prevent this, add ¼ cup more milk and 1 teaspoon oil to the batter. Keep crepes small, about 4 to 5 inches in diameter.
Each serving (4 small pancakes) contains 257 calories, 5g total fat, 1g saturated fat, 0g trans fat, 106mg cholesterol, 58mg sodium, 452g carbohydrate, 2g fiber, 6g protein.
This recipe by Susan Adamson was published in the August/September 2008 issue of Living Without magazine.Yields 16 pancakes