Last year I wrote about Shrove Tuesday.  You can read the post here.  This year I decided to be a bit more creative and I managed to make gluten-free, egg-free crepes.

I modified the basic batter that I posted last year.  Here is my recipe for the crepes.

100g gluten-free flour *see note below*
20g flaxseed meal
1/2 teaspoon bicarb soda
1 teaspoon apple cider vinegar
250ml milk
Whisk all ingredients together and allow to stand for 5 minutes.

Pour a small quantity of batter onto a hot griddle, spreading thinly with the back of a spoon.  Cook until just set then flip and finish cooking.

NOTE:  The gluten-free flour that I use is a combination  of 4 different flours in specific proportions that I learned about in a gluten-free cookbook.  I cannot put the details of the flour here as that would not be fair to the author.    Here is a link to the book if you are interested.  No, I do not receive any commission.  🙂

Like any crepes these can be eaten in a variety of ways, either sweet or savoury.

I decided to use them to make a main course for dinner and filled them with a bolognaise sauce.  As you can see from the photo they are a bit delicate to handle once they are cool, especially if you make them fairly thin as I did.

The crepes will be heated through then topped with a little grated cheese and finished under the grill.  I am going to serve it with a green salad.

Are you making pancakes today, gluten-free or not?