Gluten & Dairy-Free Crepes
With Vanessa Hudson
⅓ cup fine yellow maize flour
⅓ cup fine rice flour
⅓ cup buckwheat flour
½ cup coconut cream
1 cup water
Break eggs into a bowl or jug.
Add flours, salt, coconut cream and water.
Beat until smooth and let stand for 15 minutes.
Cook in ⅓ cup amounts in 25cm non-stick omelette or frying pan turning and tilting the pan as you pour to spread batter thinly.
Allow to cook until edges start to curl up then turn over. (Toss if feeling adventurous).
Cook briefly on second side. Remove from pan.
Repeat steps 4 - 6 until all batter is used up.
Tip: This recipe works best using a coconut cream that has a content of more than 50%coconutcream listed. Coconut milk or “lite” products are not recommended.