- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free French Recipes
- Crepes #1 (Gluten-Free)
Crepes #1 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1 ½ cups of
¾ cups tapioca flour*
2 tablespoons sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
pinch of salt
2 ½ - 3 cups of milk (enough to make a thin batter)
*OR you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least ¾ cup of cornstarch because the crepes are lighter.
Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter.
Spray a 7 inch frying pan or coat w/ oil and heat the pan until its hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and cook the other side. Remove from the pan to a plate. Repeat until all the batter is gone.
Then make your stuffing. I use Poly-O Ricotta cheese & mozzarella. Then put in a pan w/ the sauce of your liking and bake as usual. They take a little experimentation, because of the difference in pans and temperature.
As always, Celiac.com welcomes your comments (see below).