Gluten Free Crepes are probably one of the most versatile easiest recipes to make, whether sweet or savory. I am hoping to create a number of different recipes using these lovely crepes. This recipe was adapted from GLUTEN FREE ITALIAN, BY JACQUELINE MALLORCA. If you love Italian food, this is a wonderful Gluten Free Cookbook to have. Up next, stuffed crepes Cannelloni style.
I don’t have a crepe pan, I simply use a non stick frying pan – works beautifully.
2 large eggs
1 cup So Good Coconut unsweetened milk
1/3 cup of Quinoa flour
1/3 cup Cornstarch
1/2 tsp. salt
2 Tblsp. melted butter
In a bowl, whisk the eggs until frothy. Add in the milk whisking well. Then add in all of the other ingredients, whisking well to remove any lumps.
Heat up a non stick frying pan on medium heat with a bit of butter added to the pan. Using measuring spoons, add 4 Tblsp. of batter to the pan. I lift the pan to swirl the batter around. Cook until you see lots of bubbles on the surface, and it will almost look on the dry side.
I make these in the morning, and once cooled, place them between parchment paper, and then place the crepes into a sealed container and refrigerate until needed. They should keep a couple of days in the refrigerator.