Save for later

Pancakes (crepes)

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
These gluten-free pancakes are great served with sweet or savoury fillings.
Serves
6
Prep
10 minutes
Cook
15 minutes
Each 88g serving contains (excludes serving suggestion)
KCal
125
Carbs
19.50g
Fibre
0.40g
Protein
4.90g
Fat
3.40g
Saturates
1.10g
Sugars
2.20g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
100g ground rice
25g cornflour
2 eggs, beaten
300ml semi-skimmed milk
a little oil for frying
Method
  1. Beat together all the ingredients in a bowl.
  2. Heat a medium non-stick pan and brush with a little oil.
  3. Stir the batter mixture before adding a ladleful to the pan – tip the pan so the mixture covers the base. Cook for 1–2 minutes on each side until golden.
  4. Repeat until the mixture has been used up (each time, stir the batter before adding it to the pan). Turn out onto a plate and serve with fruit.
Chefs tips
  • To keep pancakes warm, put a plate on top of a gently simmering saucepan of water and stack the pancakes on top as you make them.
  • These pancakes are also good with savoury fillings. Try leek and mushrooms with a cheesy sauce or ratatouille.
  • Freezing instructions: Freeze in individually wrapped portions with greaseproof paper between each crepe. Defrost for 1 hour, or in the microwave.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk