Gluten Free Crepes


1 cup gluten free all purpose flour mix (see below)

1 ½ cups milk

1 large egg

1 tsp olive oil

¼ tsp salt

6 tbs. Of your favourite jam



Combine flour, milk, egg, oil and salt and mix until there are no more lumps.

Lightly grease crepe pan (or skillet)

Pour 1/8 cup of batter into the pan and move the pan until the entire bottom is covered.

Cook until the top looks dry. Flip and cook 30 seconds.

Turn crepe out onto paper towel.

Repeat with remaining batter.

Spread crepes with jam and roll.


Yield – 12 crepes


Notes: For special occasions, I add whipped cream before rolling.

Pan should be re-oiled before each crepe is cooked.



1 cup rice flour

1 cup tapioca flour

1 cup cornstarch

1tsp potato flour (not potato starch)

You will want to mix up lots of this – it is a good substitute for wheat flour in most recipes.


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