Amazing Gluten Free Crepes
see vegan alternatives
INGREDIENTS:
- 1/2 cup white rice flour
- 3 eggs, beaten or 3 Tablespoons ground flaxseed and 6 Tablespoons water
- 3/4 cups milk or almond milk
- 1/8 cup brandy
- 1/2 teaspoon salt
- 2 tablespoons melted butter or margarine
INSTRUCTIONS:
1. Add flour, salt, eggs, milk and brandy to a large bowl and whisk well.
2. Stir in melted butter and cover bowl, setting aside for half an hour.
3. Cooking crepes can be a bit tricky and will take a little practice but you’ll get it in no time. You must use a nonstick skillet over medium heat or you’re asking for trouble, trust me.
4. Pour just enough batter into the skillet to barely coat the bottom of the pan. Swirl the batter to spread quickly.
5. Cook over medium heat until the edges begin to curl and lift from the pan on their own, then flip the crepe and cook the other side for 30 seconds or so. Don’t overcook or you can’t roll them up!
I think these sound great!!! The problem with desserts is all the gluten…and all the creme and butter and sugar and chocolate and…all that other tasty stuff. Rice flour is a great solution to the gluten and carb factor, and instead of the butter or margarine I myself would use Earth Balance vegan buttery spread for an extra health bonus. Do you think you could use something like mashed ripe banana or applesauce instead of the egg too? I’ve been wondering what else can make that texture.. Any thoughts?