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.
It only takes about a minute before you will need to flip the crepe, and then the second side takes even less time.
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.