Gluten Free Rice Flour Crepes Food

GLUTEN FREE RICE FLOUR CRêPES

Steps:

• Mix the rice flour with salt. In a separate bowl, whisk the eggs with oat milk. Fold the beaten eggs into the flour a few ladles at a time to prevent lumps. Incorporate the vegetable oil into the batter and whisk well until smooth.
• Pour one ladle of batter into a crepe pan or a non-stick frying pan. Tilt the pan to spread the batter over the surface. Cook for 1 to 3 minutes.
• Flip the crepe over and cook for 1 further minute until golden. Serve warm with Greek yoghurt and fresh strawberries or your favourite fillings.

GLUTEN FREE RICE FLOUR CREPES

Steps:

• Whisk all the ingredients in a large bowl.
• Heat a non stick pan and add 1 teaspoon butter in it. Let it melt and cover the bottom of the pan with it using a brush (See the video). You won't need to butter the pan each time. This is just for the first crepe.
• Using a ladle, pour batter in the center of the pan and roll the pan from side to side to give the batter a round shape.
• Cook it for 1 or 2 minutes or until the top of the batter has bubbles and it's not wet any longer (See the video). Flip it to the other side and cook for another minute. Transfer it on a plate.
• Repeat the same steps until you finish all the batter.
• Serve these right after you make with various fillings aside.

RICE FLOUR CREPES

Steps:

• In a medium sized mixing bowl, beat together all ingredients until smooth.
• Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
• Turn skillet to thinly, evenly distribute batter in a circle.
• Cook about 30 seconds per side.
• (I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking).

GLUTEN-FREE CHESTNUT CREPES

Steps:

• Mix flour with salt and sugar in a bowl.
• Whisk together milk, vanilla and eggs in separate bowl.
• Pour into flour mixture. Whisk to incorporate.
• Drizzle in two tablespoons butter, and mix well.
• Heat a nonstick 8-inch pan over medium heat.
• Swirl in a teaspoon of melted butter.
• Add about 1/4-cup batter and swirl until the batter covers the bottom of the pan.
• Cook until batter is dry, set and begins to brown around the edges.
• Loosen the crepe from the pan with a spatula, and flip.
• Cook for about 30 seconds. Remove from pan. Repeat until batter is gone.
• TIP: To keep crepes warm, keep in a 200°F on a baking sheet or plate until ready to serve. Also, when choosing a savory filling, omit the sugar and vanilla from the recipe.

RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE

Steps:

• Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
• Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
• Repeat until the batter has all been used.
• Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.