How to make thin gluten free English pancakes i.e. crepes at home. They are not only delicious, but so easy to make as well. There are really no reason to miss out on them if you’re gluten free.
There’s literally no need for those overpriced ready made pancake mixes either. The ingredients required couldn’t be more simple and minus the resting time, the batter only takes seconds to whip up.
And don’t skip the resting time! Yeah it’s a bit annoying, but it makes a difference. It allows the starches to absorb the liquid and produces a softer, more flexible texture.
If you’re impatient like me and often can’t be bothered to wait, you can prepare the batter in advance and let it rest in the fridge overnight (and will last for a couple of days, maybe three).
- 100 to 120g (about 1 cup) all purpose gluten free flour (I used Doves Farm / Freee Foods)
- 250g (1 cup) whole milk (or more - see instructions below)
- 1 large egg
- Butter or oil (to cook)
COOKING TIME: 2-3 minutes per pancake, until lightly golden on each side
- Mix the flour, milk and egg together until there are no lumps left. Note: my favourite thing to use is a measuring jug instead of a bowl as it makes the whole cooking process a lot easier (and less messy) when it comes to pouring the batter into the frying pan.
- ‼️ NOTE: you will probably need to adjust the consistency. As these are thin pancakes, the batter should be quite runny. Depending on the flour blend you use, the size of your eggs and your own personal preference when it comes to pancakes, you may wish to add more milk (I often do). Start by cooking one small pancake as a test and if it’s too thick for your liking, add more milk.
- Let the batter sit for at least 15-20 minutes. As annoying as this step can be, it allows the starches to absorb the liquid and produces a better texture overall.
- Melt a tiny bit of butter in a non-stick frying pan on medium/low heat and then pour some batter and angle the pan in a circular motion to spread the batter all around as thin as possible. Note: you can also use any cooking oil of your choice, however butter produces the best flavour in my opinion.
- Cook each pancake for 2-3 minutes, flipping midway through, until lightly golden on each side. Note: add a tiny bit more butter before each pancakes.
- Serve your gluten free English pancakes with toppings of your choice. I personally went for the classic sugar and lemon juice.
Hope you enjoy these and let me know what you think either here or on insta. Making gluten free pancakes is incredibly easy and just as good as the ‘real’ thing. It may just take a bit of practice to get your perfect consistency and figure out the right heat setting.