My family and I used to have crepes for breakfast every weekend. These are the gluten-free alternative to a recipe from a couple years ago.
I typically serve crepes with lemon and sugar, but decided to serve these ones with roasted strawberries and whipped cream. Whatever you decide to serve these with, it will be the perfect breakfast to start the day!
Gluten-free Crepes with Roasted Strawberries
Crepes
- 120g white rice flour
- 30g potato starch
- 10g tapioca starch
- 1 tbsp sugar
- 1/4 tsp xanthan gum
- 1 tbsp neutral oil
- 2 eggs, whisked
- 170ml milk
- 200ml water
- 1/2 tsp vanilla extract
- Whipped cream, to serve
- In a medium bowl, whisk together the white rice flour, potato starch and tapioca starch. Stir in the sugar and salt.
- Add the eggs, milk and vanilla, and whisk until well combined. Then gradually add the water, whisking until a smooth and thin batter forms.
- Brush the base of a small non-stick pan with butter or oil over medium heat. When hot, pour a sufficient amount of batter for 1 pancake (I like to use a ladle and pour the batter in the centre of the pan)
- Tilt the pan so the batter covers base in a thin film. Cook crepe for about 1 minute until underside is golden, then flip. Cook other side for just under a minute until golden. Transfer onto a plate, and continue for the rest of the batter.
- Serve with whipped cream and roasted strawberries, or filling of your choice.
Roasted Strawberries
- 250g fresh strawberries, hulled and quartered
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Preheat the oven to 180°C. Line a rimmed baking tray with parchment paper.
- In a medium bowl, combine all the ingredients and spread onto tray.
- Roast for about 10 minutes, and set aside until ready to serve.