Happy Pancake Tuesday! I often eat crêpes for breakfast or lunch with a topping. You can try them with bacon or with lactose-free cream and jam or berries. If you divide this recipe by four, you will have just enough for two thicker crêpes.
500ml lactose-free milk
300g plain gluten-free flour
1 tsp vanilla sugar
1 tbsp sugar
60g melted butter, plus extra for cooking
cinnamon and sugar, to serve
Whisk the eggs together with the milk. Mix the flour, vanilla sugar and sugar together, and pour into the egg mixture a little at a time, while continuously whisking. Stir in the melted butter. Leave the mixture to rest for 10-15 minutes. If the mixture becomes too thick, pour in a splash of milk.
Heat a frying pan over a medium heat and add butter. Pour in a little mixture and cook the crêpe until golden on both sides. Repeat to use all the mixture. Serve sprinkled with cinnamon and sugar.
For a healthier breakfast version, replace half of the flour with oat flour and/or buckwheat flour (which also doesn’t have fructans).
For a savoury meal, leave out the sugar in the mixture. Make a tomato sauce with beef mince, spoon into a pancake, roll up, sprinkle cheese on top and bake in the oven at 200?C/gas mark 6 until the cheese has melted.
Extracted from Calm Belly Cookbook by Cecilie Hauge Ågotnes (Modern Books, approx €17).