As my youngest has recently been diagnosed with coeliacs/celiacs I am back to experimenting with gluten free baking again.
We had these crepes, spread with a little softened salted butter and a drizzle of maple syrup. Brilliant for breakfast, dessert or as we had them for an afternoon tea treat.
Makes 24. If freezing, seperate each crepe with a piece of baking parchment so you can just peal off what you need.
225g buckwheat flour
50g caster sugar
1 teaspoon vanilla extract
30g butter, melted
softened salted butter and maple syrup to serve
Put your crepe pan on to heat over a medium to low heat.
In a large bowl, combine the flour and sugar. Make a well in the centre.
In a jug, whisk the egg, milk, water and vanilla. Slowly whisk in the melted butter.
Take your whisk and as…
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