(Because it takes a Villi!)
Crepes - ooh la la!
Fill the with sweet (chocolate, honey, Nutella...) or savory (smoked salmon, veggies, , scrambled eggs, cheeses...) or a mix (fruit and nuts). In our house, we put leftovers in them (chicken and rice, veggies and tofu). Super handy and delicious. Also check out the Buckwheat Crepes recipe.
Prep Time:
10 min.
5-7 min. each
5-7 min. each
INGREDIENTS
2 large eggs
3/4 cup milk
1/2 cup water
1 cup GF all-purpose four with Xantam gum (if it lacks Xantham gum, add 1/4 tsp to it)
2 TBSP granulated sugar - if making sweet crepes only
1 tsp pure vanilla extract - if making sweet crepes only
3 TBSP melted butter
Great for:
Breakfast
Lunch
Dinner
recipe notes
STEPS
In a large bowl, whisk the eggs (I recommend using a hand mixer). Add in the milk, water, flour (and Xantham gum if needed), sugar, melted butter, and pure vanilla extract.
Spray a non-stick pan with GF cooking spray (like PAM original).
Pour 1/4 cup of batter into the center of the greased pan, then swirl until it covers the bottom of the pan.
Cook over medium heat for about 45 seconds until crepe is lightly brown on the bottom. Then flip the crepe and cook for 30 more seconds, until that side is lightly browned. Set aside.
Repeat until all crepes are made.
Place your filling (sweet or savory) into the middle of the crepe, then roll it or fold it and serve it.