Gluten Free Crepes
Breakfast
1 1/4 cups milk OR your favorite dairy free milk substitute
2 large eggs
2 tablespoons melted butter OR coconut oil
1 cup all-purpose gluten-free flour mix **
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon vanilla
1/8 teaspoon gluten-free baking powder


** gluten-free flour mix- 1 cup brown rice flour, 1 cup sorghum flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Or use your favorite all purpose blend.




Crêpe Batter- Pour milk, egg, melted butter OR coconut oil and vanilla into a blender pitcher or a medium mixing bowl. Whisk the dry ingredients together and add to the blender or mixing bowl. Blend or whisk just until combined and smooth. The batter should be the consistency of thin pancake batter. Add more milk, one teaspoon at a time if the batter is too thick.

To Cook Crêpes- Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe) Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for about 1 minute- the crepe should be barely moist on top. You'll want to try to flip it sooner, but DON'T! Let it get nice and brown, or it'll flop instead of flip.

Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.
From:
Karen Adams (karenadams)
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