Easy Cooking Recipes: Easy gluten-free crepes

Easy gluten-free crepes

We decided to go gluten-free for a while for health reasons, and ran across this recipe for crepes. An adult should do the frying, but the children will have fun with the mixing (and eating!). To make it even healthier, we used farm-fresh eggs from the Mankato Farmer's Market.

Ingredients:

1 1/3 cup milk (we used almond milk)
2/3 cup almond flour, GF baking mix or cornstarch
2 eggs
4 teaspoons oil or melted butter
1/2 tsp vanilla
pinch of salt

Directions:

Mix all the ingredients until very well blended.
Spritz a pan (small, nonstick) with oil. Preheat the pan over medium-high heat.
Pour 2 tablespoons of the batter into the pan while swirling the pan.
Continue to swirl the pan OFF the heat! until the batter begins to bubble and there is no longer excess batter to swirl.
Cook for 20-40 seconds (the first crepe takes the longest this time is for the quicker crepes) or until steam is puffing out the sides.
Quickly and with some care, flip the crepe and cook and additional 15-20 seconds.
Continue until all the batter is used. (Depending upon your pan, you may not have to spritz it with oil between crepes.)

We topped ours with some homemade berry syrup. We heated about 2 cups of mixed blueberries and strawberries with a sprinkle of sugar (more for berries that are more tart, less for sweeter fruits) and a tablespoon of orange juice concentrate. Cook till bubbly and heated through, then thicken the juice with a teaspoon of gluten-free corn starch stirred into a quarter cup of cold water. Drizzle the corn starch mixture into the bubbling berry mixture, stirring constantly, and stir as it thickens.

You can also just roll around fresh fruit and sprinkle with powdered sugar, top with maple syrup or whatever strikes your fancy!

To make savory crepes, omit the vanilla.

Recipe makes 15 thin crepes (depending on your pan size), serves 3-4 people

The Mankato Farmer's market is located at 1400 Madison Avenue in Mankato.

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