Corn Flour Crepes
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Corn Flour | 80 gr | 2/3 cup | ||
| Eggs | 3 | 3 | ||
| Water, warm | 250 ml | 1 cup | ||
| Salt | 3 gr | 1/2 teaspoon | ||
| Vegetable Oil | 15 ml | 1 tablespoon | Any mild-flavored oil, such as extra virgin olive oil, grapeseed oil, or avocado oil, will do. |
Steps:
- Beat the eggs (3) using a fork or a whisk. The eggs should have an even color, and the yolks and whites should be completely mixed.
- In a medium mixing bowl combine beaten eggs, warm water (1 cup) and salt (½ tsp).
- Gradually add corn flour and mix well. In the end add oil (1 tbsp), and mix one more time. Allow the batter to rest for 5 minutes.
- Preheat a crepe pan over medium heat. This step is very important, so crepes will not stick to the pan! The pan should be heated to medium before adding the batter. If the heat is too high, the batter won’t spread to the edges of the pan before setting, and can result in holes or uneven thickness.
- Lightly oil the pan. Pour about ⅓ cup of crepe batter and quickly swirl the batter around the pan to evenly coat the surface with a thin layer.
- Cook until the edges start to brown, then flip the crepe. Cook the second side only slightly for about 10 seconds.
- Continue with the rest of the batter, adjusting heat up or down. Before you pour each batch mix the batter well or all the corn meal will run to the bottom of the bowl. Simple solution but very important.
- Transfer the cooked crepes to a large plate and serve with your choice of fillings or toppings!