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Gluten-Free Crepes

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I'm obsessing over crepes right now. The French just know how do food or something.

I've made two different types of crepes: gluten-free vegan (I had run out of eggs) and just plain gluten-free (with eggs). I actually preferred the vegan variety because the texture was better.

The dry ingredients are the same: gluten-free pancake mix. (I have a feeling any reg pancake mix would also work. Gluten is not the devil so if you don't have a legitimate dietary reason to avoid it, you don't really need to.) In both cases, the crepes were dairy free. Also, the cooking technique is the same so that's helpful.  

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Vegan Crepes:  

1 cup gluten-free pancake mix

1 cup plain almond milk  

1 tbs. sugar  

2 tbs. vegetable oil  

Pour 1/3 cup of runny batter into th preheated pan. I rotate the pan around in a circle to allow the bottom of the skillet to be thinly covered with batter. Flip (carefully!) once bubbles start to appear. 

I sliced fresh peaches and topped the crepes with fruit and Grade B maple syrup.  

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Gluten-free crepes 

2 eggs  

1 tsp. vanilla extract  

1/2 tsp. salt 

1 tbs. sugar 

1/2 cup almond milk

1/2 cup water  

1 cup gluten-free pancake mix  

2 tbs. vegetable oil  

I spread some warm raspberry jam inside and topped them with powdered sugar and maple syrup. "Norwegian" style, I believe.  

There are so many rad ways to plate crepes, both savory and sweet so don't be afraid to try whatever filling sounds good.  

Enjoy! ย 

Morning

Is it too late?