Guaranteed by Galanter's Kitchen

Today in Russia began Pancake week – Maslenitsa. The most characteristic food of Maslenitsa is bliny or crepes.

For some reason, I will prepare and write in the blog some gluten-free and/or dairy-free recipes. This crepe recipe uses only two types of flour. I added more liquid to get a thin crepes.

Recipe adapted from Allergy-free cookbook by Alice Sherwood.

1 1/4 cups rice flour
1 cup tapioca flour
1/4 tsp salt
3 eggs, lightly beaten
1 1/4 cups milk substitute (I used rice and 1/4 cup almond milk)
2 tbsp melted dairy-free spread (replace with either 2 tbsp of flavorless oil or 2 tbsp of coconut cream (not milk!))

Sift the flour and salt into a large bowl.

Make a well in the center of the flour and whisk in the eggs, pour milk, whisk until the butter is smooth. Stir in melted butter, cover and let stand in a cool place for at least an hour.

Stir the butter again in case any flour has settled at the bottom. Heat the butter for frying in a crepe pan.

Pour the butter in the pan and rotate the pan quickly to ensure the base of the pan is evenly coated with a thin layer. Use a spatula to flip the crepe.

Serve with a squeeze of lemon and sugar or your topping.