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Gluten Free Crepes

Gluten free crepes recipe is the perfect way to use up sourdough discard while waking up your starter from the fridge! You may have been away on holiday or you’ve just left your gluten free sourdough starter in the fridge for a while. This recipe helps to reactivate your starter and puts that extra discard to good use. 
There is also an alternative for this recipe that does not use discard
Print Recipe
Course Breakfast, Snacks, sourdough
Cuisine gluten free
Servings 6

Equipment

  • 1 10 inch frying pan

Ingredients
  

For the Batter

  • 150 g fresh gluten-free sourdough discard
  • 180 g milk or dairy free substitute
  • 50 g warm water
  • 2 large eggs, room temperature about 100g
  • 30 g melted butter or oil for dairy-free
  • 20 g honey optional
  • 3 g salt
  • 1/4 tsp vanilla extract
  • 50 g millet flour
  • 30 g tapioca starch a mix of rice flour, sorghum, and starch works well
  • 5 g psyllium husk powder
  • 1 tsp butter to grease the pan
  • 1 tsp olive oil to grease the pan

Crepe Toppings

  • fresh fruit
  • whipped cream
  • icing sugar
  • scrambled egg
  • cheese

Instructions
 

  • In a bowl, whisk together the sourdough discard, milk, water, eggs, melted butter, honey, salt and vanilla.
  • Sift in the gluten free flours, and psyllium husk powder and whisk until smooth. Alternatively, blitz all the ingredients in a blender.
  • Cover and refrigerate overnight.
  • The next day, stir the batter (add a splash of water if too thick).
  • Heat a non stick pan over medium heat. Lightly grease with a tsp of oil and a tsp of butter and pour in a thin layer of batter. Cook for about 1-2 minutes per side. Add extra oil and butter to the pan as needed.
  • Serve warm with your favorite toppings!
Keyword crepes, gluten free, gluten free crepes, gluten free sourdough crepes, sourdough crepes