Gluten Free Crepes

Crepes are not that much harder than pancakes and feel so decadent.  They are the perfect thing for a special breakfast, holiday brunch or …. just because.

INGREDIENTS:

  • 2 cups almond milk
  • 4 eggs
  • 1 tablespoon of sugar
  • 1 tsp salt
  • 1.5 cups gluten free baking mix (Bob Redmill’s 1 to 1 is a fav)
  • 4 tbsp of butter substitute, softened
  • 1 teaspoon of vanilla

INSTRUCTIONS:

  1. Cream butter and sugar
  2. Add the eggs one at a time
  3. Add half the flour
  4. Then add milk, vanilla and salt
  5. Add remaining flour
  6. Batter should be very thin
  7. Ladle batter onto a very hot non stick skillet, flat top or crepe pan
  8. Quickly spread to 1/16 an inch thick
  9. Cook until the crepe begins to bubble, then flip
  10. Fill with toppings and wrap

GREAT FILLINGS:

You can put nearly anything in a crepe.  Traditional fillings are sweet.  Here are some of my favs!  Try a crepe bar and let people top their own for large crowds

Sauteed apples and cream

Berry compote

Cherries Jubilee and goat cheese

Ham, cheese and mushrooms

Strawberries and cream

 

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