When Ashley of Edible Perspective posted her recipe for pan bread I knew I needed to see what flours I had in my cabinet and create some goodness myself. The recipe doesn’t actually surprise me as it really reminds me of lumpia wrappers! In lumpia wrappers you use water instead of milk though — that’s the only difference really! So, based on what flours I had in my cabinet and using a bit more milk than Ashley, I came up with another version…
Pan Bread (aka Crepe-Like Goodness)
A gluten-free crepe-like pan bread that can be eaten many ways.
- 2 tbsp Buckwheat Flour
- 2 tbsp Garbanzo Bear Flour (aka Chickpea Flour)
- 2 tbsp Sweet Rice Flour
- 1 Egg
- 9 tbsp Milk
Combine all ingredients. Mix well.
Batter should be pretty thin.
Heat small skillet (about a 6-8 inch) to medium heat. Making one crepe at a time, drop 1/4 of the batter into the pan.
Cook for 2-3 minutes on each side. To flip the crepe it's easiest to start by using a spatula and then use your fingers to flip it completely over.
You can use the crepes as bread for sandwiches, enjoy like pancakes or crepes, or roll them up with different fillings. The options are endless!
Topping/Filling Ideas: Peanut butter and jelly, cinnamon and sugar, Nutella, ham and cheese, hummus, cheese, and cucumbers, fresh berries and syrup – anything you can imagine!
Yummy! I hope you enjoy my flour combination or any of the other combinations Ashley has tested out! Thanks for the inspiration, friend!