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Perfect gluten-free, dairy-free crepes

I've just had the pleasure of demonstrating these crepes in the Doves Farm kitchen at the Allergy & Freefrom Show in Olympia, London - showing just how quick and easy they are to make. It's my latest effort in evolving the gluten-free (and dairy-free) pancake, and I'm delighted to be the one at the global forefront of this particular art form! So what's the secret? Potato flour (also known as potato starch), which helps make them super-thin and yet robust, with a little added brown rice flour to give flavour and fibre. Eggs and rice milk finish off the batter, which just requires a quick stir and you're done. Dove's Farm has lots of gluten-free flours under its new 'Freee' banner - and my message at the show was not to be afraid to experiment with them. There's no one replacement for wheat flour, it's all a matter of finding the best flour for the job.

Makes about 6
35g rice flour 55g potato flour pinch of fine salt 2 eggs, lightly beaten 125ml ri…

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