I have seen recipes for gluten free American style pancakes, and suppose that they turn out OK as long as they contain something which keeps them from falling apart. But I was wondering if I can make gluten free palatschinken or crepes. I am reluctant to just use some gluten replacement like starch and non-wheat flours, because it won't bind the crepe together. And I want the result to be like a real crepe - very thin, and flexible enough to be rolled.
Does anybody have experience with gluten-free crepes? Do they work? If yes, how are they made, what should I pay attention to?
In south India we have a variation of the crepe called a dosa. The dosa batter is made of rice and lentils, thereby gluten free.
You can buy the batter in an indian store nearby, or make it yourself using a blender/grinder.
The dosa is usually savory, so I think it would work best as a savory crepe, though you can try it with fruit, sugar etc .
I thought that crepes (and tasty pancakes) were traditionally made with buckwheat flour. Crepes in particular because buckwheat makes a finer flour. So, traditionally made crepes would be gluten free.
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