Gluten-free crêpes

These gluten-free crêpes are perfect if you avoid wheat flour or simply fancy a change. They’re made with readily available ingredients – millet, oats and potato starch – so there’s no need to buy lots of specialist gluten-free flours that you might only use once or twice!

They have a lovely, slightly nutty flavour from the oats and are wonderfully soft and flexible. Sometimes, inspired by Michel Roux’s recipe, I replace some of the milk with double cream for an even more delicate texture. The crêpes practically melt in your mouth! 😉 They’re delicious with both sweet and savoury fillings, so give them a try!

I cooked mine in a 25 cm frying pan.

Makes 12 crêpes.

Ingredients for the gluten-free crêpes:

• 120 g millet
• 60 g rolled oats
• 4 tbsp potato starch
• 4 large eggs
• 3 tbsp brown sugar
• 1½ cups milk (dairy or plant-based)
• a pinch of salt

Grind the millet and oats into fine flour, for example using a coffee grinder*. Transfer both flours to a large bowl, add the remaining ingredients and blend until you have a smooth, uniform crêpe batter. It will be quite runny, which is exactly how it should be.

Cook the crêpes in a non-stick frying pan over a medium heat, turning them once lightly golden on the first side. Stir the batter before pouring each new portion into the pan.

Serve with your favourite toppings or fillings, either sweet or savoury.

Tips:

• for savoury crêpes, simply leave out the sugar
• if you follow a gluten-free diet, make sure you use oats labelled gluten-free to avoid possible gluten contamination

*You can also use ready-made millet flour and oat flour.

Enjoy!

Recipe source: GrainMillWagon.com.