⏱ Prep time: 10 min
🕒 Rest time: 30 min
🔥 Cook time: 30 min
🥞 Yield: about 15 crepes
🌾 Gluten-free
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A gluten-free crepe batter with a slightly more rustic texture than traditional crepes.
Sorghum flour brings a mild, slightly nutty cereal flavor, while Cannelle tapioca starch helps create soft, flexible crepes that don’t break.
The result: golden, pliable crepes that work just as well for sweet or savory dishes.
INGREDIENTS
Dry Ingredients
150 g sorghum flour
150 g Cannelle tapioca starch
10 g sugar
1 pinch of salt
1 tsp baking powder
Liquid Ingredients
60 cl milk
4 eggs
40 g melted butter
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PREPARATION
1. Mix dry ingredients
In a large bowl, combine sorghum flour, tapioca starch, sugar, salt, and baking powder.
2. Add eggs
Add the eggs and start mixing.
3. Add melted butter
Pour in the melted butter and mix.
4. Add milk gradually
Slowly add the milk while whisking to avoid lumps.
5. Let rest
Let the batter rest for at least 30 minutes.
6. Heat the pan
Heat a lightly oiled crepe pan over medium heat.
7. Cook the crepes
Pour a ladle of batter, swirl to spread, and cook about 1 minute per side.
8. Repeat
Repeat until all the batter is used.
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CANNELLE TIP
– Make a first test crepe to adjust consistency (add a bit of milk if too thick)
– Let the batter rest to prevent fragile crepes
– Cook on medium heat to keep crepes soft
– Stack crepes and cover to retain moisture
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Difference from traditional crepe batter
– slightly more rustic texture and less smooth
– mild cereal / nutty flavor, similar to buckwheat but lighter
– slightly more golden color
Without gluten, the batter behaves differently, but with the right balance, the result stays soft and easy to handle.