Lacy sourdough crêpes with banana and miso caramel from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 122) by Aran Goyoaga

  • superfine brown rice flour
  • ivory teff flour
  • Show all ingredients...
  • Serves : 5-6 crepes

  • EYB Comments

    Can substitute grain-free buckwheat-chestnut sourdough starter for whole-grain brown rice-teff sourdough starter, flax eggs for egg, vegan butter or coconut oil for unsalted butter, and coconut milk for heavy cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute grain-free buckwheat-chestnut sourdough starter for whole-grain brown rice-teff sourdough starter, flax eggs for egg, vegan butter or coconut oil for unsalted butter, and coconut milk for heavy cream.

  • mmdiablotine on March 26, 2026

    Made as written. Easy and satisfying. The miso caramel is so good. I used 15% cream instead of heavy cream and result was a perfect caramel sauce. With vanilla ice cream, it’s wonderful.

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