February 6, 2014

Gluten Free Crepes

1/2 cup gluten free flour blend
1/2 cup of milk or almond milk
1/4 cup warm water
1 1/2 tbsp sugar or 1 tbsp honey
1/4 tsp salt
2 large eggs
2 tbsp butter

Combine all ingredients in your food processor or kitchen aid. Blend until smooth. (Do not over mix batter or it will become foamy). 
Pour batter into a pitcher, cover, and refrigerate for atleast 1 hour. (this will help your crepes cook right)

When you are ready to cook your crepe, grease the inside of a crepe pan or non-stick skillet with a small amount of oil or cooking spray. Place pan on medium heat.

Stir the batter and pour 2-3tbsp of batter into your pan, tilting to coat the bottom of your pan with a very thin layer of batter. Cook until the top is set and edges are slightly browned. Turn crepe over carefully and cook until the other side is lightly brown. {the second side always cooks faster}. Place cooked crepes on wax paper. I layer more wax paper after about 3 crepes and repeat until all the batter is cooked!

Serve with fresh fruit, nutella, syrup, or anything else your tastebuds desire. 

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