Gluten Free Pancakes & Crepes

Adapted from Flavor Flours By Alice Medrich

Basic Crepes (makes 18 crepes)

• 1 1/4 cups white or brown rice, oat, corn, buckwheat, chestnut, teff, or sorghum flour.
• 1 1/4 cups any flour
• 2 tablespoons butter
• 3 large eggs
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup water

Whisk flour, butter, eggs, and salt until smooth. Slowly stir in the milk and water. Refrigerate for 1 hour up to 2 days. Stir well while using.

Pancakes (makes 15 4-inch pancakes)

• 1 1/2 cups any flour
• 3/4 cup white rice flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup butter
• 1 cup warm milk

Mix well and cook immediately. Add more milk or flour to adjust consistency.

Waffles (makes 5 7-inch waffles)

• 1 1/4 cups any flour
• 6 tablespoons white rice flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, separated
• 6 tablespoons butter
• 1 cup warm milk
• 1/8 teaspoon cream of tartar
• 1 tablespoon sugar

Whisk the dry ingredients with the yolks, butter and milk until we’ll blended.

Beat the egg whites and cream of tartar until soft peaks form. Sprinkle in the sugar and beat until stiff. Fold egg whites into batter.