Our zero-waste gluten free kitchen: crepes
Crepes are such an easy and delicious thing to make, they don’t have to be perfectly thin in order to taste great, and you can have them sweet or sour depending on what you have in your fridge.
So for our gluten-free crepes we use the same flour combination of tapioca, rice, and oat flour, you can check out our gluten-free flour recipe here, but with different proportions. I find that rice and tapioca give crepes a better texture and are easier to make because of the glutinous of rice. So instead of the mix being mostly oat flour, it is mostly rice flour (approximately 1 part rice flour, ⅔ part tapioca flour, ¼ part oat flour).
1 cup milk
1 cup gluten free flour mix.
1 tbsp sugar
1 tbsp coconut oil
A pinch of salt
Instructions: combine the dry ingredients in a big bowl and gradually add the milk and eggs and mix.
Find our sustainable kauai cutlery set here, it is made 100% out of bamboo.