Gluten Free crepes made with sourdough discard rolled around fresh Ontario strawberries and cantaloupe surrounded by fresh whipped cream on white plated

Gluten Free Crepes Made With Sourdough Discard

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Bag of Queen Milling gluten-free rice flour and sourdough starter on a table with containers and a wooden spoon against a lemon-patterned background.

Bag of Queen Milling gluten-free pancake mix with a stack of pancakes and blueberries on the label.

Ingredients:Ā 

2 large eggs
1ā„2 cup milk
1ā„2 cup water + 2 Tbsp water
1ā„4 cup gluten free sourdough discard
1 cup QUeen Milling Gluten Free Superfine Pancake Mix or QUeen Milling All Purpose Flour Blend - sifted
3 tbsp butter, melted and cooled (plus additional for pan)
1ā„4 tsp salt

Sweet Crepes - add 1- 2 tbsp sugar and 1 tsp vanilla extract

Directions:

In a medium size bowl, combine all of wet ingredients. Then add dry ingredients (flour and salt) and whisk until smooth.

Heat a 10 inch non-stick pan over medium heat and brush on small amount of melted butter.

Pour 1ā„4 cup of batter into centre of pan and swirl to spread. When edges begin to curl (about 35-45 seconds) flip and cook for another 30 seconds.Ā 

Recipe makes approximately 10-12 crepes.

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