Ingredients
| 100 g Nomix gluten-free flour (20 g can be replaced by fine corn or buckwheat flour) |
| 250 ml milk |
| 1 TSP vanilla sugar |
| a pinch of salt |
| 1 egg |
How to prepare
Whisk the dough in a bowl until homogenous and let stand for about 30 minutes. You can wait for much longer, but you need to keep the dough cool. Fine-tune the density by adding milk or flour. The consistency should resemble a thick cream. You can add a bit of oil into the dough (or some melted butter). Fry on a hot flat pan. If you want to use the crepes in a savoury dish, do not use vanilla.
Our tip: You can add some buckwheat flakes into the dough. Savoury variations benefit from replacing a tablespoon of Nomix by wholegrain buckwheat flour.
