Gluten free crêpes (French pancakes)

    The end of the year and the beginning of the new one is always a busy time for food lovers, after all the caramels, Christmas cakes, in French we enjoy Kings cake or Kings crown brioche for the Epiphany in January.

  And now that February is already coming, it will be time for Candlemas and Fat Tuesday to enjoy crêpes (French pancakes), doughnuts and waffles..

  It had been a long time since I wanted to try gluten free crêpes as I have a few friends or readers that are gluten intolerant and to me, a life without crêpes is just not a happy life - I love them so much! So here is my gluten free version of the French crêpes and as gluten intolerant people are also lactose intolerant, I tried them with almond milk but you can use the milk you prefer. 

--> French version : here

Gluten free crêpes (French pancakes)


Prep time : 5 min
Cook time : 2 min per crêpe
Serving : about 16 6.24 inch-crêpes


- 1/4 cup (1,4 oz) rice flour, sifted
- 1/4 cup (1,6 oz) corn starch, sifted
- 1/4 cup (1,4 oz) corn flour, sifted
- 1 tbsp unrefined organic cane sugar
- 1 pinch of salt
- 2 organic eggs
- 1 cup (25cl) almond milk (or other type of milk)
- 1 tbsp melted butter or oil
- 2 tbsp dark rum (optional)

• In a mixing bowl, pour all the dry ingredients and mix. Add the eggs, the butter (or oil), the milk and rum (optional) and whisk well together until you have a lump free mixture. You can also blend it in your blender. 

• In a greased (or non-stick) hot pan, cook the crêpes and pile them on a large plate to keep them warm. 

• Enjoy them with your favorite jam, bananas and melted chocolate, sugar and lemon juice for example and a glass of  fine cider.

--> French version : here

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