Rice Flour Crepes

This healthier crepe recipe is made using brown rice flour and is flavoured with orange juice. The batter lasts in the fridge for 2-4 days.

Ingredients

2 eggs, beaten

1 cup milk or alternative milk

1 tbsp butter, melted

2 tbsp orange juice (or maple syrup)

1 cup white or brown rice flour

½ tsp salt

Method

Beat eggs in a medium sized bowl. Add milk, orange juice or maple syrup, and melted butter. Stir to combine.

Add flour and salt. Stir until thoroughly mixed and the batter is smooth.

Heat a lightly greased pan and add enough batter to cover the base of the pan. Cook about 30 seconds until crepe begins to brown.

Flip and cook on the other side for 30 seconds or until crepe begins to brown.

Remove crepe and keep warm in oven until served.

Spread with your favourite sugar-free jam, fresh fruit, cottage cheese, greek yoghurt.

Enjoy.