A great well formed crepe can be challenging but oh how satisfying.
- ▢1 1/4 cup (150 g) Three Spades Cassava Flour
- ▢1/4 tsp xanthan gum
- ▢1 tbsp white sugar
- ▢1/4 tsp salt
- ▢2 eggs
- ▢1 1/2 tbsp melted unsalted butter
- ▢1 1/4 cup (300 mL) milk
In a large bowl, whisk together GF flour, xanthan gum, sugar & salt.
Add the eggs, melted butter & 1/2 cup milk. Whisk well until you get a smooth thick batter. Add the rest of the milk gradually, whisking continuously. If needed (if there are any flour clumps), pass the batter through a sieve.
Heat up a non-stick pan and, once hot, butter it slightly.
Add 1/2 cup of batter to the pan: as you pour the batter, swirl the pan around to get an even thin coating of the batter.
Cook on medium-high heat for ~1 minute, or until the crêpe loosens from the pan & is golden brown on the bottom.
Flip & cook for a further 30 seconds - 1 minute, then place on a plate to cool.
Repeat with the rest of the batter.
Serve with fillings/toppings of choice.
Adapted from the Loopy Whisk