Gluten-Free Vanilla Crepes

Gluten is a group of proteins found in wheat, rye, barley and other grains. In my post about flour, Lets Talk Wheat Flour, I briefly mention that for many dishes gluten is wished due to elasticity properties. However it is a bust for people with celiac disease because it causes damage to the small intestine. This damage prevents the intestine from absorbing the nutrients. See a problem there? Big Problem, and because of this disease and other allergies, a large amount of people has adapted their diet to one that is healthier for them. The type of diet is gluten-free.

Nowadays you can find information about gluten-free diet everywhere. There are several options for a nice and healthy new style of life. Unprocessed seeds and nuts are a good source of healthy fats. Proteins should be present in the diet as well, and for that you can still keep your eggs, meat, fish and poultry as long as they are free of wheat flour. For wheat flour substitutes, the options are divers and some of them are rice, soy, corn, potato, bean and many other flours. Look up for more information, you will have a large variety of food in your diet 🙂

I am a big fan of crepes, and if I will be adhering to a gluten-free diet I would like to find a substitute. Went today to a grocery store to look for tapioca flour and stumbled upon some rice flour. As thrilled as I was to try it in a crepe, and so I found some online but modified due to the crazy cravings of mine.

The gluten-free crepes can be eaten with a ricotta cheese filling, guava paste, jam, honey and some nuts. Easier than that mix up some dried fruits with Greek yogurt. Yummii!! So many options. A diet doesn’t have to be boring, make it interesting. Let’s get started on these beautiful crepes 🙂

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Gluten-Free Vanilla Crepes

Ingredients:

  • 3 eggs
  • 1 cup rice flour
  • 1 cup milk
  • 1 teaspoon vanilla sugar
  • 1 teaspoon butter plus more for frying, melted

Instructions:

Mix the eggs, butter with milk in a medium bowl. In a separate bowl add all the dry ingredients. Slowly add the wet ingredients to the dry and mix it with a whisk until homogeneous.

Prepare the pan with a small quantity of butter. Make sure the butter is warm enough when the dough from the crepes is added. The crepes should be done in low or medium heat for better results. No need to add more butter during the frying process, the pan will be greased up nicely after the first butter addition.

Once the butter is warm, add the dough and let each side cook for about 1-2 minutes. The crepes should be looking like the photos below.

Tip: If by any chance you find the dough from the crepes too heavy, make sure to add a small amount of milk.

Enjoy this beautiful recipe during breakfast, lunch or whatever time it suits you. I had mine during the night and it tasted so nicely. My stomach thanked me. Perhaps I will start trying more gluten-free recipes 🙂

Until next time, Hungry people.

Featured Photo and Others: Pixabay

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