Gluten-Free Lace Crepes Recipe

In a mixing bowl, combine the gluten-free starch and flour blend with the sugars.

Incorporate the eggs, whisk together, and gradually mix in the milk, melted butter, and water.

Heat a non-stick skillet and lightly oil it. Pour a ladle of batter into the skillet, spreading it evenly. Once the edges of the pancake begin to brown, flip it to the other side and cook for about 1 minute. The pancake should be cooked well but not brittle so it can be folded. Remove it from the skillet and fold it quickly so it doesn’t have time to cool down and break.

Cut the pancake into 3 pieces and then trim the edges. Do the same with the remaining pancakes and spread them out on a baking sheet.

Dry them in the oven for about 1.5 hours at 120°C. Remember to turn them after 45 minutes.

Remove them and let them cool on a rack. Store them in an airtight container.

To finish Tips: No need to let the dough rest, you can use it immediately! Your pan should not be too hot if you want to achieve thin pancakes.