Crepes are a classic dessert of the French tradition and can also be served with savoury ingredients such as ham and cheese, and in this case, they are called galettes.
The traditional mix requires the use of eggs, milk (which can be optional, cow or vegetable) and flour, which in this case is gluten-free. Given the thickness of the crêpes, the recipe does not undergo significant variations, neither in texture nor in flavour with the use of gluten-free flour, so even the less experienced cook can try to prepare these delicate and thin pancakes.
For 8-10 crêpes, about 18cm in diameter, preparation time 5 minutes, cooking time about 15 minutes:
- 250ml milk (cow or vegetable)
- 1 egg
- 125g gluten-free flour
- A pinch of salt
- 1 tsp baking powder
- 1 tsp vanilla extract
1 – In a jug, mix together the milk, vanilla extract and egg.
2 – In a bowl, combine the gluten-free flour with the salt and baking powder. Mix everything and slowly pour in the egg and milk mixture.
3 – Transfer the crêpes batter to the jug to make it easier to pour the mixture into the pan. In a hot pan, pour a little oil and wipe the excess with kitchen paper. Pour in the crêpes mixture and tilt the pan so that the mix reaches the edges of the pan. Let it cook for a few minutes, and when the crêpe comes off the edges of the pan, turn it over. Cook it for a few more minutes and then place it on the plate waiting to be dressed with yoghurt, seasonal fruit and maple syrup.
– Once ready, let the batter rest for a few minutes so that all the lumps that may have formed will dissolve in the mix.
– The pan must be very hot at all times, but to avoid burning the crêpes, keep the intensity of the flame under control, which must never be too strong.