Gluten Free Crêpes
, Makes 6 crêpes
Thin gluten-free crêpes from a rested farina batter, fried until golden and spread with Nutella while hot.
| 130 g farina (gluten-free flour) | Whisk flour, eggs, sugar, salt, butter | Stir in milk until smooth | Rest 30 min at room temp | Spread batter thin, fry both sides, medium heat | Spread with Nutella while hot |
| 2 eggs | |||||
| 1 tbsp vanilla sugar | |||||
| 1 pinch salt | |||||
| 30 g butter, melted | |||||
| 350 ml milk | |||||
| a little butter (for brushing the pan) | Brush hot 24 cm pan with butter | ||||
| a little Nutella |
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