Vanilla Crepes

Cooking Up The Pantry

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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.

Ingredients

225g buckwheat flour

50g caster sugar

4 eggs

400mls milk

150mls water

1 teaspoon vanilla extract

30g butter, melted

softened salted butter and maple syrup to serve

Method

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…

View original post 93 more words

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