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Gluten free Crepe Recipe

Liven up your Sunday mornings with this gluten-free crepe recipe. Jam packed with fruit and super-filling Greek yoghurt, this breakfast (or dessert!) will start your day on the right note.

gluten free crepe recipe

Ingredients


125g gluten-free plain flour or rice flour
1 egg
250ml milk
Butter, for frying
Pot of Greek or Icelandic yoghurt
Chopped strawberries, blueberries and blackberries to serve

Method


 

  1. In a mixing bowl, add the flour and make a well in the centre; crack the egg in the middle and pour in a third of the milk
  2. Use an electric whisk (this one from VonShef is great) to combine the mixture. Add more milk bit by bit until the batter is smooth and lump-free
  3. Leave to rest for 20 – 30 minutes, then give it a quick stir (or make the night before to use the next morning)
  4. Heat up your VonShef Crepe Maker and, once hot, spread a knob of butter across the surface. Once the butter starts to foam, fill the ladle with batter and spoon onto the hot surface, spread out until you have a thin layer of batter
  5. Cook for a few minutes until golden brown on the bottom; flip over and cook the other side until golden brown
  6. Repeat until you have used up all the mixture (place the finished crepes in a warm oven if you want to serve up hot)
  7. Place one of the crepes on a plate and cover in a layer of yoghurt, topped with fruit
  8. Add another crepe on top and repeat until you’ve used up all your crepes

gluten free crepe recipe

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