Over the past month we have mastered the wheat, corn, cow’s milk, soya and sugar free crepe! And it has become a well-loved staple for our girls, to the point that it is accompanied by a toddler dance every time it’s on the menu.
As we’re not doing so well at producing a safe bread I’ve been using it as a savory wrap for lunches, and of course it makes a great treat too when served with something sweet.
The recipe is adapted from Free Eats. If you are baking for people with allergies then you really need to check out this site. It is packed with great recipes which are wheat, corn and usually dairy free, developed by a lady who has a degree in baking and pastry arts and a family with multiple food allergies and celiac disease. Every recipe I’ve tried or adapted has come out really well.
Without further ado, here’s the recipe. The flours I used are specific to our girl’s ‘safe’ diets but you could use whatever flour is tolerated in your household.
- 1/2 cup rice flour
- 1/2 cup potato flour
- 1/2 cup oat milk (or other tolerated milk)
- 1/2 cup lukewarm water
- 2 beaten eggs
- 1 tablespoon sunflower oil (or other tolerated mild tasting oil)
- pinch of salt
- (2 tablespoons sugar or tolerated sweetener – we omitted this)
Lightly oil a frying pan over a medium heat. Pour a ladle full of batter into the pan and swill it around until the bottom of the frying pan is covered in a thin layer of batter. Once the underside is cooked, flip the crepe and cook the other side.
Place the finished crepe on a plate and cover with a tea towel while you cook the rest. I found the crepes were quite hard when initially removed from the heat but allowing them to ‘rest’ under a tea towel produced a lovely soft and malleable crepe, perfect for wrapping and rolling.
Serve with ham or cuts of meat for a savory meal or tolerated sweet options for a treat. Mashed banana or melted safe chocolate went down well in our house! Enjoy, and let me know how you get on.