- Dish type
- Pancake mix
These gluten free crepes are made with a range of alternative flours including rice flour, potato flour, tapioca flour and xanthan gum to make the texture just as good as traditional crepes. I like to double this recipe and use the batter up over a couple of days.
3 people made this
- 475ml almond milk
- 2 tablespoons cider vinegar
- 1/2 lemon, juiced
- 120g white rice flour
- 3 tablespoons potato starch
- 4 tablespoons arrowroot
- 3 tablespoons tapioca flour
- 2 tablespoons coconut sugar
- 1 1/2 teaspoons (gluten free) baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 3 tablespoons coconut oil, melted
- 2 eggs
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Whisk almond milk, vinegar and lemon juice together in a bowl; set aside for 10 minutes.
- Mix rice flour, potato starch, arrowroot, tapioca flour, coconut sugar, baking powder, bicarbonate of soda, xanthan gum and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture.
- Whisk milk mixture into flour mixture until pancake batter is thoroughly mixed.
- Heat a lightly oiled pan over medium heat. Pour about 60ml batter onto the pan and immediately rotate the pan until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 2 to 3 minutes. Run a spatula around the edge of the pan to loosen; flip crepe and cook until the other side has turned light brown, 2 to 3 minutes. Repeat with remaining batter.
Potato starch vs flour
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.
Reviews & ratingsAverage global rating:(7)
Reviews in English (5)
Awesome recipe. I was a bit apprehensive at first with only 1 review but I tried it and love it. I used cow milk and it worked also. I filled it with savoury filling and it will be my lunch at work often, and weekends. Enjoy :-)-04 May 2015
by green cheese
followed recipe to the t & they were great. be careful when flipping 1st time -- wait til fully cooked on underside so crepe won't tear (very delicate). let them cool a wee bit and serve with cool whip and blueberries (yum x 100)-07 Feb 2017
Gluten-Free Swedish Pancakes
Gluten-Free Swedish Pancakes (dairy-free), the size of a silver dollar, are light and delicate in texture with a hint of vanilla. Eat them like a Swede with a dollop of cream and fresh strawberries or lingonberries. Oh, my gosh! Just thinking about those warm and crepe-like silver dollar pancakes has my mouth-watering.
I cannot even begin to describe how delectable these pancakes are. Not to mention this is the most requested breakfast item at my house. Not surprising but these pancakes are more similar to French Crepes than American pancakes. Prior to writing my blog I used to make these quite frequently, however, I am now usually writing a new recipe. Still, Swedish Pancakes are one of those meals that transport me back to the days of my mother making them in the kitchen. Isn’t it incredible that foods, smells, and tastes can take us back to vivid memories and days gone by?
My Personal Notes:
Almost immediately after going grain-free for my health issues, I thought I would be destined for a life of bland, unappetizing, and not tasty or decadent foods. I went to the internet and it confirmed my thoughts as there were few grain-free recipes. A short time later I decided that if I was going to maintain this dietary lifestyle change I was going to have to create food that I found palatable and flavorful. At any rate, I began to research flours, sweeteners, and other items most of which I had never heard of before. The following step was to actually experiment and see if I could develop the same flavors and textures I was so familiar with.
Authentic Traditional Family Recipe:
As soon as I found my groove and learned about the new ingredients I was in heaven. So, my friends who do a similar diet and noticed my pictures on Facebook suggested I start this blog.
Worth a mention is that this was one of the first recipes that I overhauled to make it edible for me. In all honesty, this gluten-free Swedish Pancakes recipe is based on an authentic traditional family recipe from Sweden that my mother brought with her to this country. It is egg-rich dairy-free with a hint of vanilla pancake recipe you won’t soon forget. Absolutely, the best thing to happen was that my family loved the new recipe and couldn’t even tell the difference between regular white flour and this new recipe.
Other Recipes To Try:
Upon going grain-free I found I had to create different kinds of sweeteners such as powdered sugar. Being of Swedish descent meant I had to create Powdered Vanilla Sugar. Since this recipe calls for Powdered Vanilla Monk Fruit Sugar find the recipe here. Goes well with any homemade jam like Small Batch Lingonberry Jam.
Gluten-Free Swedish Pancakes Recipe notes:
Read my blogs about Cassava Flour Information and Monk Fruit Sweetener Information to learn more about these ingredients. Canned Coconut Milk, Almond Flour, and Monk Fruit Sweetener for making these pancakes can be found on Amazon. Needless to say, you don’t need a Swedish Plett Pan to make these pancakes.
How to Make without A Swedish Plett Pan/Silver Dollar Pancakes Pan
Consequently, I used my Swedish Plett pan to make these beautiful silver dollar pancakes. It would indeed, make them easier to make, however, just treat the batter like crepes and swirl the batter around your pan until it barely covers the bottom. Cook a minute or so then with an uneven spatula flip over and cook an additional 30 seconds to one minute. Simply repeat until the batter is gone.
Gluten free crepes recipe
While my kids love pancakes, they adore crepes. Crepes are thin, tender French pancakes that can be served sweet or savory. They feel special, even though the batter is easier to make than pancakes!
Gluten free gin and tonic pancakes
I honestly thought this was madness but trust me, gin and tonic pancakes are a thing.
You simply replace the traditional milk with a can of G&T et voila, dairy free, boozy pancakes.
They also have a lovely gin and tonic sauce which is absolutely amazing - filled with citrus flavours too.
It's certainly a pancake stack for grown ups but one you won't regret trying!
Endlessly adaptable, inarguably delicious and fun to eat, dosas are light, crisp crepes made of rice and lentils that can be stuffed with or dipped into a variety of flavorful fillings. Food truck owners Nash Patel and Leda Scheintaub show readers how to make this iconic Indian street food at home with a master batter. Their cookbook, Dosa Kitchen, has 50 recipes for fillings, chutneys and even cocktails to serve alongside.
Gluten free, dairy free and fermented, dosas have the nutritional profile that contemporary cooks and eaters want, appealing to dietary restrictions of all kinds without sacrificing heartiness or taste.
Through the many batches of batter we’ve soaked, ground, and fermented, we’ve come up with this reliable recipe. While it may seem complicated, don’t be intimidated by the details they’re designed to answer all the questions we’ve been asked about dosa making over the years and to preempt common roadblocks to successful dosa making at home.
This recipe gives you an option for making large, thin, crepe-style dosas smaller, thicker, pancake-style dosas (known as uttapams) or wraps. You might try starting with thicker pancakes and working your way thinner until you’re ready to try making crepes. But the sizes we call for are just guidelines there’s no wrong size, shape, or thickness for a dosa. For example, you can make thin crepes on a small pan or multiple mini dosas. At our food truck, we make a family-style dosa that spans 32 inches and feeds four!
Dosa batter keeps for up to 1 month in the refrigerator, so you might consider doubling the recipe to have batter on hand for multiple meals, snacks, and dosa desserts. We recommend using filtered water for your dosa batter, as the chlorine found in most tap water may interfere with fermentation.
WHAT YOU’LL NEED
- 2 large nonreactive bowls or containers with a loose-fitting lid
- 1 medium nonreactive bowl or container with a loose-fitting lid
- Blender, preferably high-speed
- 2 small bowls
- Paper towels or half an onion
- Small squeeze bottle
- Flat-bottomed steel ladle
- 10½-inch cast-iron griddle pan or tabletop electric griddle
Soaking time: 4 to 8 hours
Fermenting time: 8 to 12 hours
- 2 cups white rice
- 1 cup split urad dal
- 3 tablespoons chana dal
- ½ teaspoon fenugreek seeds
- 2½ teaspoons sea salt, plus more as needed
- Melted coconut oil, sunflower oil, or ghee
SOAK THE RICE AND DAL: Place the rice in a large bowl and rinse with two or three changes of water, until the water is just about clear. Cover with water by about 3 inches.
Place the urad dal, chana dal, and fenugreek seeds in a medium bowl and rinse with two or three changes of water, until the water is just about clear. Cover with water by about 3 inches.
Cover both bowls with dish towels or loose-fitting lids and set aside for 4 to 8 hours.
Drain the rice, reserving the soaking water. Drain the dal and discard the soaking water.
MAKE THE BATTER: Transfer the rice to a blender and add ½ cup of the reserved rice soaking water. Start blending on low speed and slowly add another ½ cup water through the hole in the lid while increasing the speed of the blender to high. Blend until the rice mixture is mostly smooth but still a bit grainy (when you rub a bit of batter between two fingers, it should feel slightly gritty) and the consistency of thick pancake batter, 2 to 3 minutes total. Add more of the reserved rice soaking water, about 2 tablespoons at a time, as needed to keep the blender moving, keeping in mind that the less water you add, the thicker the batter will be and the better the batter will rise. Transfer the rice batter to a nonreactive bowl that holds at least 4 quarts.
Put the dal in the blender (no need to clean it first), add 1 cup of the reserved rice soaking water, and blend until completely smooth, starting on low speed and increasing the speed as the dal starts to break down, stopping to scrape down the sides as needed, 2 to 3 minutes. Add more reserved rice soaking water, about 2 tablespoons at a time, as needed. Add the dal to the blended rice and with clean hands, thoroughly combine the two mixtures into a batter.
NOTE: Mixing dosa batter with your hands is an old tradition that is said to jump-start fermentation we don’t know the science behind it—perhaps it has something to do with the energy your hands convey or, more concretely, the aeration your fingers provide—but we find it to be true.
FERMENT THE BATTER: Cover the batter with a clean dish towel or loose-fitting lid, put it on a baking sheet (to catch potential bubbling over), and place it in a warm spot (90°F is optimal) for 8 to 12 hours, until the batter is thick and foamy, nearly doubled in volume, and smells slightly sour. If your batter looks like the aftereffects of a small volcanic eruption or a science experiment gone wild, congratulations—it is very nicely fermented.
In a liquid measuring cup, dissolve the salt into 1 cup water, then pour it over the batter and whisk it in, breaking up any hardened top layer that might have formed. Transfer to a large nonreactive container, cover, and refrigerate for at least 2 hours before making your dosas.
PREPARE TO MAKE YOUR DOSAS: Remove the dosa batter from the refrigerator and bring it to room temperature, about 30 minutes. Whisk the batter until homogeneous. It should be the consistency of pancake batter if it’s too thick, add water as needed.
Fill a small bowl with about ½ cup water and a separate small bowl with about ¼ cup oil. Take a triple layer of paper towels and fold them in half, then in half again. Alternatively, insert a fork into the root end of an onion half so the cut side is facing down. Fill a squeeze bottle with oil. (Note: The bowls of water and oil are for greasing the pan the oil in the squeeze bottle is for drizzling over the dosas as they cook.)
TO MAKE 10-INCH DOSA PANCAKES (UTTAPAMS) OR WRAPS: Heat a 10½-inch round griddle pan over medium-high heat. The pan is ready when a few drops of water flicked onto it sizzle. Grip the paper towels with tongs (or pick up the speared onion half), dip into the bowl of water and then lightly into the bowl of oil, and rub around the pan to grease it and to tame the heat.
Ladle the batter—about ¾ cup for pancakes, ½ cup for wraps—onto the pan and quickly but methodically spread the batter with the bottom of the ladle in a circular motion from the center out to create a 10-inch round.
When small holes form on the surface of the dosa, squeeze a generous amount of oil from the squeeze bottle over the surface, getting it into the holes to crisp the dosa. When the bottom turns golden brown and the top is set, about 2 minutes, flip the dosa and cook on the other side for 2 to 3 minutes more, until lightly browned and cooked through. Repeat to make as many dosa pancakes or wraps as you like, adjusting the heat as needed to turn out dosas that are crisp but not overly browned and adding more water or oil to the bowls as needed. If your pan gets too hot, your dosas may stick or burn before cooking through. To check, splash a tiny bit of water into the pan it should sizzle but not smoke. To regulate the heat, lower the heat a little, dip your paper towels (or onion half) in water, and then oil, and rub over the pan before making the next dosa.
TO MAKE 18-INCH CREPE-STYLE DOSAS: Preheat a large electric griddle to high.
The griddle is ready when a few drops of water flicked onto it sizzle. Grip the paper towels with tongs (or pick up the speared onion half), dip into the bowl of water and then lightly into the bowl of oil, and rub around the griddle to grease it and to tame the heat.
Ladle about ¾ cup batter onto the griddle and quickly but methodically spread the batter in a circular motion from the center out to create an 18-inch thin, oval crepe.
When small holes form on the surface of the dosa, squeeze a generous amount of oil from the squeeze bottle over the surface, really getting it into those holes to crisp the dosa. When the bottom turns golden brown and the top is set, about 2 minutes, remove the dosa from the pan. Thin dosas usually need to cook on only one side, but if the top seems pale, you can flip the dosa and leave it to brown on the second side for a minute or so.
Repeat to make as many dosas as you like, adjusting the heat as needed to turn out dosas that are perfectly crisp but not overly browned.
CHEATER BATTER: Can’t commit to making dosa batter quite yet? You’re in luck! Many Indian grocers sell very good quality dosa batter in quart containers in the refrigerator section. But do pass on the dosa batter mix packets found on the shelf, as they lack vitality and flavor.
GOLDEN DOSA: For each quart of finished dosa batter, whisk 1 teaspoon ground turmeric into 1 tablespoon water to dissolve, then whisk it into the batter.
RED HOT CHILE DOSA: For each quart of finished dosa batter, whisk 1 tablespoon Kashmiri chile powder into 3 tablespoons water to dissolve, then whisk it into the batter.
GARLIC DOSA: For each quart of finished dosa batter, whisk in 4 to 6 pressed or grated garlic cloves.
HERB DOSA: Scatter whole cilantro, parsley, or mint leaves over the dosa immediately after pouring the batter onto the pan.
GHEE OR BUTTER (BENNE) DOSA: Slather a spoonful of ghee or butter over the finished dosa just as it comes off the pan.
Reprinted from Dosa Kitchen. Copyright © 2018 by Nash Patel and Leda Scheintaub Photographs copyright © 2018 by Kristen Teig. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Place the flour in a bowl, make a well in the centre and crack the egg into it. Gradually add half the milk, stirring continuously until all the flour is incorporated. Beat well until smooth then beat in the remaining milk to make a smooth batter. If you have time leave the batter to stand for 30 mins, but it’s not essential.
Heat a little oil in a 20cm non-stick frying pan. Pour in enough batter to thinly cover the base of the pan as you swirl it around. Cook for about 1 min until the batter has set and is golden underneath. Turn it over using a palette knife and cook the other side for 30-40 secs until starting to brown. Slide onto a plate and keep warm while making the remaining pancakes, you should get about 8 from this mixture.
Serve with sugar and lemon juice or your favourite topping.
CREPES – gluten free
This Blog This Blog Tuesday, May 17, 2011 CREPES – gluten free I love crepes. I thought today I would suprise Taylor when she comes home for lunch with some yummy chocolate crepes. This [&hellip]
Tuesday, May 17, 2011
CREPES – gluten free
I love crepes. I thought today I would suprise Taylor when she comes home for lunch with some yummy chocolate crepes. This is my first time attempting them gluten free. You can fill these with your favorite ingredients, from sweet to savory. I am going for dessert. SO I am just sprinkling semisweet chocolate chips inside and top them with my homemade whipped cream. They turned out amazing. I am adding this to my regular repeat recipes. They would be even better with fresh strawberries added, but I didn’t have any. Here is the process I used:
3/4-1cup cup milk
2 tablespoon melted butter
1 tablespoon sugar
1 tsp Vanilla
1/2 cup (2 oz or 56.7g) gluten free flour ( i use better batter, if your flour doesn’t include xanthan gum add 1 tsp xanthan gum)
In a mixer add all ingredients except flour and blend well for 2 minutes.
Add the flour to the mixer and mix until just blended, about 30 seconds.
In a nonstick pan, add half cup of crepes, remove pan from heat and swirl it, so the batter coats the bottom of the pan. If you get holes in the crepe, pour small amount from the batter to cover the holes.
The batter will quickly dry, and the moment it looses its shine, turn it over. (i added chocolate chips the second I turned it over.
When crepe has finished cooking, gently slide it out onto a plate.
I rolled mine up and topped with my homemade whipped cream.
Step by step photo directions are at: http://whatsfordinner-momwhatsfordinner.blogspot.com/2011/05/crepes-gluten-free.html
- 2 large eggs
- ¾ cup all-purpose gluten-free flour
- 1 cup reduced-fat milk
- 2 tablespoons melted butter
- ½ teaspoon salt
- ½ teaspoon sugar
Place eggs, flour, milk, butter, salt and sugar in a blender and blend until smooth. Refrigerate the batter until slightly thickened, 10 to 20 minutes.
Dip a crumpled paper towel in oil and rub it over the surface of a 10-inch nonstick skillet. Heat over medium heat. Add 1/4 cup of the batter, swirling to coat the bottom of the pan. Cook until the edges are dry and the underside is lightly browned, 1 to 3 minutes. Flip the crepe and cook until the underside is lightly browned, 1 to 3 minutes more. Reduce heat, if necessary. Slide the crepe onto a plate. Repeat with the remaining batter, rubbing the pan with oil as needed.
To make ahead: Stack the crepes, placing a piece of wax paper between each one, wrap and refrigerate for up to 2 days or freeze for up to 1 month.
Crepes – paper thin pancakes – are not as difficult to make as you might think. This recipe produces classic crepes suitable for a wide variety of sweet and savory fillings. It is very [&hellip]
Crepes – paper thin pancakes – are not as difficult to make as you might think. This recipe produces classic crepes suitable for a wide variety of sweet and savory fillings. It is very important that your pans be absolutely ready (hot) before whisking the batter together and that you continue to swirl the batter until it completely stops moving for the best texture and thickness.
This Recipe makes 30 or more crepes and will hold up really well to a long cooking time (the batter will not thicken too much). If you would like to make a smaller quantity of crepes, please feel free to reduce the amount – we find that you cannot successfully reduce by more than 2/3.
1 c (4oz or 113g) Better Batter Gluten Free Flour
3 c water milk
2 tbsp. oil or butter, melted
Preheat an 8 inch non-stick skillet over medium high heat. Spray with cooking spray, or brush with melted butter or oil. It is essential that your nonstick skillet really be in great shape or you may have trouble with the crepes sticking.
In a medium-large bowl, whisk together the eggs, milk or water,and oil or melted butter. Whisk in the Better Batter flour until smooth.
Using a ladel, pour 1/4 cup of batter into the bottom of the preheated pan, swirling well to coat the bottom with a very thin layer of batter. Continue to swirl until the batter completely coats the pan and does not move in the pan at all.
Cook for 1-2 minutes or until lightly browned on the bottom. The edges will dry and slightly curl away from the surface of the pan, and small bubbles will appear on the surface of the batter which should appear dry.
Flip the crepe onto a plate to cool, if desired, or cook the second side by flipping the crepe over gently, using a wide spatula, and cook the second side for about 10-20 seconds, or until lightly golden brown.
Cover crepes lightly with a tea towel or second plate, inverted, while you continue cooking.
Continue to alternate pourings, swirling, and flipping until all the batter is used. It is really important that the crepes be allowed to ‘rest’ or ‘cool’ for at least 5 minutes before filling and rolling, or they will tear very easily.
For recipes such as Lumpia, please allow the crepes to cool completely before proceeding.
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3-Ingredient Gluten Free Crêpes Recipe (dairy free, low FODMAP)
My gluten free crêpes recipe creates lovely and light, thin pancakes that are ready to be rolled, filled or topped with whatever you like. You’d never know they were gluten free and neither will your family/friends – pinky promise!
The reason I say that this is the only gluten free crêpes recipe you’ll ever need is because, well… their taste and texture are exactly like regular pancakes.
(there’s no crumbliness, a struggle to roll them up without breaking or any other ‘gluten free’ related problems!!)
These pancakes will remind you of every good pancake day before being gluten free and will defo make sure you don’t miss out on any future ones either.
These beautiful, light, crispy and thin pancakes can be rolled up, topped with fruit or just eaten with a little sugar and lemon. I’m only here to tell you how to make them, not how to eat them! But while we’re talking toppings, Nutella isn’t a bad one, is it?
So why are my gluten free crêpes just like the pancakes that you probably miss, remember and love?
Well, because they basically are those crêpes!
And just like regular pancakes, you’ll only need 3 essential ingredients to make them and a little oil for frying.
All you’ll need is gluten free flour, your milk of choice (any dairy free milk is fine too) and a few eggs.
It doesn’t get more flippin’ simple than that.
But if you’re looking for even more gluten free pancake recipes, then make sure you check out the 10 gluten free pancake recipes you need to try ASAP. You can find that post by clicking here.
I’ve basically compiled a list of aaaall my gf pancake recipes on the blog (think blueberry pancakes, buckwheat pancakes, American-style pancakes etc.) and put them in one place to make your life easier.
(as I always say, I’m kind like that, aren’t I?!)
You’ll definitely find a recipe there that you’ll love… like my gluten free crêpes recipe (again!)
The only hard part about this recipe is deciding how to flavour them!
Are you going for the classic sugar and lemon combo, or more down the Nutella and banana route?!
Or how about fresh berries and maple syrup? The honest truth is… you just really can’t go wrong, so don’t stress about it!