These light and thin crepes are delicate, golden and made with rice flour, so they stay tender without wheat. They cook in about 30 seconds per side and are perfect with fresh berries, yogurt or a drizzle of honey. If you love quick breakfasts, try our Cottage Cheese Waffles with Mushrooms and Cheese and Oat Spinach Flatbread next.
Ingredients
- 1 egg
- 25 g (3 tbsp) rice flour
- 150 ml (2/3 cup) milk
- 25 g (3 tbsp) cornstarch
- Sweetener to taste
- Pinch of salt
- 5 ml (1 tsp) olive or coconut oil
Instructions
- Blend all ingredients with a mixer until completely smooth and lump-free.
- Lightly oil the pan before the first crepe only.
- Cook over medium heat about 30 seconds per side until lightly golden.
Tips
- Blend the batter until it is completely smooth, so the crepes stay thin and even with no lumps.
- Keep the heat at medium and work quickly, as these thin crepes brown in seconds.
- For more crepe inspiration, browse crepe ideas at Allrecipes.
Nutrition (per 100 g): 297 kcal | Protein 16 g | Fat 8 g | Carbs 34 g