This crêpe batter is one of our family’s most cherished recipes. It can be used for basic crêpes or thin pancakes, but we often add vegetables to make it more interesting and it is also a really great way to sneak greens into your kids' diet.
We add spinach and serve them with a chickpea and apple filling, we add carrots and roll them into Korean Carrot Crêpe Rolls and we add beetroot and eat them as dessert crêpes. This gluten-free batter is heavy on egg and is made with rice flour, which makes the crêpes unusually easy to flip and handle, even more so when the batter has rested in the fridge. We often make a double batch of batter, saving half of it in a sealed jar in the fridge. It feels like such a luxury to have a batter ready to go, for any breakfast, lunch or speedy-dinner situation. Just remember to whisk it before using.