Gluten-Free Easy Breakfast Crepes
From peetabear 14 years ago
- 5 minutes to make
- Serves 4
I just got this recipe in my email and have not tried it yet... the recipe is by Susan Adamson
Ingredients
- 1 cup brown rice flour shopping list
- 3 tablespoons sugar shopping list
- 1 cup milk (plain-flavored rice, soy, hemp or shopping list
- almond milk) shopping list
- 2 large eggs** shopping list
- 1 teaspoon vanilla shopping list
- 1 teaspoon oil shopping list
How to make it
- Mix flour and sugar in a blender or mixing bowl. Add milk, eggs and vanilla and combine well. Batter should be thin, like cake batter. If it’s too runny, add more flour, a tablespoon at a time.
- Place oil in a heavy skillet or non-stick pan and heat skillet to medium high. Pour enough batter into the skillet to coat the bottom of the pan. Tilt the pan until batter is evenly distributed. Cook until bubbles cover the crepe. Peek at the bottom; crepe should cook until bottom is lightly browned. (Patience is key here. If you flip too early, you’ll split the crepe). Flip crepe with a spatula and cook briefly until done. Repeat until all batter is used.
- **Tip: Eating egg free? An egg substitute may make these crepes more brittle. To help prevent this, add ¼ cup more milk and 1 teaspoon oil to the batter. Keep crepes small, about 4 to 5 inches in diameter.
The Rating
Reviewed by 6 people-
Yum!
cuzpat
in Sikeston loved it
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Goody
hungrybear
in Miner loved it
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I love crepes. So now I can make them. Great recipe.
Hi 5
ED
spinach1948
in Dorchester-Boston loved it
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