If you are unable to enjoy crepe with all purpose flour, here is an alternative.These surprisingly good crepes are gluten free, diary free and egg free. They passed the test with the gluten eaters in my family
Rice milk or almond milk are the best alternatives for coconut milk. You can serve them either sweet or savory, whatever your family will enjoy.
RICE FLOUR CREPES
Yield : 5 crepes
Adapted from Food.com
1 C rice flour
1/2 tsp sugar
1/4 C water
1/2 C coconut milk
1/2 tsp salt
2 tablespoons cornstarch
In a mixing bowl, combine rice flour, salt, sugar and cornstarch.
Gradually add water and coconut milk. Stir until well incorporated using a whisk. Let rest 20 minutes.
Heat up your pan/griddle on medium heat. When it's hot, add a little oil and spread around.
Spoon the batter onto pan (1/4 cup) and spread out with the back of spoon.
Flip over when bubbles appear and the top starts to dry out. Cook the other side until golden brown.
Complete the rest of the batter. Serve with chutney or maple syrup.