Gluten lactose and sugar -free crepes

After my little survey on Instagram, I promised you I would share this recipe. The big advantages are that it can be suitable for everyone and can be used for both sweet and savoury crepes!

You can always add a little sugar to the batter if you wish. Personally, I always prefer less sweet, knowing that you can add sugar to the crepe and that’s more than enough!

Preparation : 5 minutes | Waiting time : 30 minutes | Cook : 10 minutes

For about 10 crepes :

• 3 eggs
• 200g of cornstarch
• 50cl vegetable milk
• a little rum
• optional: olive or coconut oil for cooking if your pan is not non-stick

Preparation :

If you have a food processor, mix all the ingredients and proceed to step 3.

1. In a bowl, add the cornstarch and the eggs. Mix it up.
2. Mix first, then gradually add the milk, while mixing the preparation so that it does not make lumps. Add a little rum (to suit your taste).
3. Let the batter rest for 30 minutes.
4. Mix the mixture well: the cornstarch tends to fall back and harden a little.
5. Heat your pan and oil it with a brush if necessary. Once hot, pour a ladle of batter into the pan.
6. Cook the crepe for about 2 minutes. With a spatula, turn and cook the other side.

The batter won’t brown much when cooked, it’s normal! If you wait for it to colour, it may overcook and become a little too hard. If so, don’t panic, once cooked, cover the pancake to soften it a little.

Now it’s your turn !

• In a sweet version with a little jam, a little maple syrup or super gourmet with chocolate spread, banana and a little grated coconut!
• In a salty version with an egg, ham and cheese. Or filled with mushrooms in béchamel sauce.

Download the recipe here!