Gluten-Free Lace Crepes Recipe

In a bowl, mix the gluten-free starch and flour blend with the sugars. Add the eggs, whisk together, and gradually blend in the milk, melted butter, and water.

Heat a non-stick skillet and lightly oil it. Pour in a ladle of batter, spread it evenly in the skillet, and when the edges of the crepe start to brown, flip it to the other side and cook for about 1 minute. The crepe should be well-cooked but not brittle so you can fold it.

Remove it from the pan and fold it very quickly so that it doesn't have time to cool down and break.

Cut the pancake into 3, then trim the edges. Do the same with the next pancakes and spread them on a tray.

Dry them in the oven for about 1 hour and 30 minutes 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 batter rest, you can use it immediately! - Your pan shouldn't be too hot if you want to achieve thin pancakes.