Prep 20 mins
Cook 30 mins
Found this recipe on line while having a late night craving! Tried them the next day - and I was not disapointed! I no longer have to just drool over Nalesniki at family holiday brunches! I just made these (double recipe) and used the crepes as noodles for GF Lasagna - fingers crossed this works!
- In a medium sized mixing bowl, beat together all ingredients until smooth.
- Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
- Turn skillet to thinly, evenly distribute batter in a circle.
- Cook about 30 seconds per side.
- (I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking).
These turned out very nice. I rarely make GF "breadish" things because I am usually disappointed, but these were tasty. I filled them with caramelized bananas and drizzled with chocolate for a delish dessert. Thanks for posting this, it will stay in my cookbook for frequent repeats.
I've been gluten-free for about four years as well as milk and egg free. I use my own egg substitute, and they turn out great. This is the best gluten-free crepe recipe I have tried.
I loved these! I think they taste pretty much like regular crepes. I used coconut oil instead of margarine (but I found out later that coconut oil is not good for high heat since it has a low smoke point; use refined canola or any kind of sunflower oil instead). <br/><br/>I also added 2 teaspoons (8g is more accurate) of sugar. <br/><br/>The only thing I'd suggest is to whisk it very well every time before pouring it into the pan. The last crepe in my first batch ended up with all the remaining rice flour batter, and it tasted like raw rice flour, ugh. So definitely whisk away and enjoy!