Gluten- and lactose-free crêpes with buckwheat

Ingredients for 2 servings:

• 2 eggs
• 100 g flour mix, gluten-free
• 50 g buckwheat flour, gluten-free
• 200 ml rice milk (rice drink)
• 200 ml water
• 50 g sugar, less if needed
• 1 dash of sunflower oil
• 1 pinch of salt
• Margarine for frying

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Combine both flours, sugar, and salt with a spoon. Add the eggs and mix with a hand mixer until lump-free. Add the rice milk and water. Stir in the sunflower oil and let the batter rest for 30 minutes or longer. Heat a frying pan over medium heat and grease it with a little margarine, e.g., using a paper towel. Fry the batter in batches as thinly as possible. After turning, fry for only a few seconds.