Ingredients
Method
- Whisk the dry ingredients (potato starch, sweet potato flour, rice flour and salt) together. Add the eggs, milk and melted butter and whisk to a smooth, pourable batter.
- Rest the batter for 15–20 minutes if you have time — it makes the crepes noticeably more tender.
- Heat a lightly buttered non-stick pan over medium heat. Pour in a thin ladle of batter and swirl to coat the base. Cook about 1 minute until golden underneath, then flip and cook 30 seconds more.
- Fill and fold while warm — sweet (berries, banana, dark chocolate, a swirl of coconut yogurt) or savoury (cheese, sautéed spinach, mushrooms, a cracked egg, or ham).
Notes
Coeliac notes
• Use rice flour and starches labelled gluten-free — plain versions can pick up gluten in shared mills.
• Make it dairy-free by swapping in plant milk and using oil instead of butter.
• Check your fillings: some dark chocolate carries barley malt, and deli ham can hide gluten — read the label.
• At home, use a clean pan, utensils and surfaces that have not just handled wheat flour or batter.
• Use rice flour and starches labelled gluten-free — plain versions can pick up gluten in shared mills.
• Make it dairy-free by swapping in plant milk and using oil instead of butter.
• Check your fillings: some dark chocolate carries barley malt, and deli ham can hide gluten — read the label.
• At home, use a clean pan, utensils and surfaces that have not just handled wheat flour or batter.