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Gluten Free Crepes With Honey Lavender Roasted Persimmons | You have no idea how giddy I am knowing that I finally nailed down a gluten free recipe for crepe that we all like and behaves exactly like its gluten counterpart. Crepe parties! Been way too long since I had a warm sugar crepe and a cup of tea on a chilly Autumn day. Well, no more! | From: tarteletteblog.com
Gluten Free Crepes Makes 12 crepes For the crepes: 125gr potato flour (about 3/4 cup) (I use Ener-g Potato Starch Flour) 125gr millet flour (about 3/4 cup) pinch of salt 2 cups whole milk 3 eggs 1 tablespoon unsalted butter, melted and cooled pinch of salt 1/2 cup light beer (or club soda or cider)
Gluten free crepes- 125gr potato flour (about 3/4 cup) (I use Ener-g Potato Starch Flour) 125gr millet flour (about 3/4 cup) pinch of salt 2 cups whole milk 3 eggs 1 tablespoon unsalted butter, melted and cooled pinch of salt 1/2 cup light beer (or club soda or cider)
These crepes are fabulous! I use Tom Sawyer gluten free flour and I put 2 TBS of sugar in the batter. I only cook the second side of the crepe for 1 minute. After the crepe is cooked, I spread Nutella on it, and then I add strawberries, raspberries, blueberries, and banana slices that have been mixed with some sugar. Then I roll up the crepe and spray on some whipped cream. Delicious!!!!!!
Egg crepes! Just tried these. They are fantastic and a great vehicle for sweet or savory fillings. I went simple and drizzled them with raw honey and some walnuts for a late night snack. Love! PKD Rebecca Duarte Burr (for your little type O's)
Step-by-step photos and instructions - How to make gluten free crepes from scratch using your favorite gluten free flour blend (homemade or store-bought) or gluten free waffle/pancake mix. They taste and look just like regular crepes! Dairy free and xantham gum free recipe!