I always struggled to get a perfect consistency in gluten free pancakes, that usually became more thick, like American style pancake and not large and thin.
This time I decided to try and make this Low FODMAP gluten free crepes, with rice flour only. I made more runny batter, also without raising agent. It spread evenly on a pancake pan and it created a nice, thin, flat crepes.
You can have endless (within low FODMAP) possibilities of toppings, this time I am presenting it with gold kiwi (which is sweeter), lactose free yogurt and a sugar free strawberry puree.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for 3 servings of a Low FODMAP Gluten free Crepes:
for the batter:
1 egg
80 g rice flour
100 ml lactose free, 2 % milk
pinch of salt
for the topping:
3 gold kiwi fruit
6 strawberries
45 g lactose free, 3.5 % yogurt
for frying:
6x oil spray
Instructions for 3 servings of a Low FODMAP Gluten free Crepes:
First, blend the strawberries into a puree. Pour into a small bowl. Wash blender. I used a Nutribullet here, as it was big enough for the recipe.
Place batter ingredients in a blender and blend until smooth.
Heat a crepe non stick pan on a medium heat. Spray 2x with oil. pour 1/3 of batter into a pan, spread evenly by moving the pan.
When golden on the bottom side, turn it over and fry on the other side, until browned. Remove from the pan and put on a large plate.
Repeat the action with the rest of batter.
Peel and slice the kiwi. Serve crepes with sliced kiwi, strawberry puree and yogurt.
For a Polish version of this recipe, go here: http://przepisylowfodmap.eu/low-fodmap-nalesniki-bezglutenowe
Nutritional Facts for 1 serving:
