- 1 cup rice flour (I used Cup for Cup brand)
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup milk (I used almond milk)
- 1 tablespoon melted butter
In a medium-sized mixing bowl, whisk together the dry ingredients first then add the wet ingredient and mix until smooth.
Using 1/4 cup measuring cup pour the batter into a medium-sized, hot, non-stick (or greased) skillet. I found that keeping the pan over medium heat (I kept it at a six) worked best so I had time to spread the batter thinly in the pan before it cooked.
I used a rubber spatula to spread the batter into a circle spread from the inside out in circular motions. Remember these are supposed to be thin! If you want to be super legit there is a special tool that will make this process much easier than using a spatula (I just added it to my cart)!
Cook about 30 seconds per side. Then stack them to keep them warm and enjoy!
We added Nutella and cut strawberries to ours, but I think banana would be a great sweet topping too! I want to make these again for lunch and try savoury crepes with goat cheese, prosciutto and arugula!
I hope you enjoy these simple gluten-free crepes!