I’ve been developing a lot of recipes lately. With new food restrictions (due to a low oxalate diet) and wanting to eat for fun as well as health, I decided I’d take on our new eating challenges with gusto!

After all, when I ended up on a low oxalate diet, my family effectively ended up on this diet. While it may not be “fair”, as the main chef in the house, I don’t want to have to do several different meals. I’d just like to cook one. Since two of us need to eat low oxalate and another needs to avoid gluten, that means meals need to work within those guidelines for everyone.

It’s just simpler that way.

As a result, I told my kids that I would ensure that I would find a way to do their favorites that would work for everyone. Pancakes were at the top of their list.

It turns out that the trick to any kind of gluten free baked (or skillet) goods are a combination of flours. I talked about this in my bread recipe too. If you don’t use a combination of flours, you get that distinctive dry and crumbly result. So, tasty gluten free cooking – especially with flours – has a number of tricks to mastering it.

Well, I’ve developed a crepe here that rolls just as it should, has a lovely light texture and is virtually indistinguishable from a wheat-based crepe. My husband – who is very picky about his pancakes of all kinds – really likes them. And last, but not least, they passed the kids’ taste test.

These are great with a variety of serving suggestions:

• Quark cheese and a small amount jam
• Yogurt (we prefer vanilla)
• Maple syrup (the traditional family favorite)

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Monique’s Best Low Oxalate Crepes

Dry ingredients:
½ cup sweet rice flour
½ coconut flour
½ cup potato starch flour
½ cup cornstarch
1 Tbsp gluten-free baking powder
1 Tbsp sugar or honey
½ teaspoon salt

Wet ingredients:
1 ½ cup milk
1 cup water
3 medium / large eggs (extra large eggs will make crepes too “eggy”)
2 Tbsp melted coconut oil (canola or grapeseed oil will work too)

Instructions:
Mix dry ingredients thoroughly. Mix wet ingredients thoroughly. Pour wet ingredients into dry. Mix until there are no lumps.

Heat up a pan on medium. (I use a cast iron pan.) Oil the pan very slightly. When the pan is fully heated, pour in a small amount of batter and ensure it is distributed in a thin layer across the bottom of the pan. This batter will not develop holes; watch and wait until the crepe is fully “set” and the edges are browning slightly. Turn. Cook for another minute or so.

Makes about 10 – 10” crepes (depending on the size of your pan).

Oxalate level is 2.9 mg per crepe, for 10 crepes.