Gluten-Free Sweet Crepes

By krystallondon

Crepes are very thin, unleavened pancakes. You can fill these with sorbet, sauteed apples, or other fruit.

Ingredients

• 1/2 cup superfine rice flour
• 1/4 cup brown-rice flour
• 1/4 cup tapioca flour
• 1/2 tsp xanthan gum
• 2 tbsp sugar
• 1/8 tsp salt
• 3/4 cup vegan egg replacer
• 1 tbsp vegetable oil
• 1 tsp gluten-free vanilla
• 4-6 tbsp rice or soy milk

Details

Servings 12

Preparation

Step 1

1. In food processor or blender, combine all ingredients except rice milk; process or blend until smooth. Add enough rice milk to make a thin batter. Let stand 5 minutes.

2. Heat a nonstick 6" skillet over medium heat. Brush with a bit of oil. Using a 1/2-cup measure, pour about 1/3 cup of the batter into the hot pan. Immediately life and tilt the pan so the batter coats the bottom. Cook 2-3 minutes, or until crepe is set and slightly crisp; turn and cook 30 seconds on second side.

3. As the crepes are finished, place on kitchen towels to cool. Do not stack crepes or they will stick together. You can freeze these, separated by parchment paper or waxed paper, up to 2 months. To thaw, let stand at room temperature for 20-30 minutes.

Nutrients per serving
79.84 calories, 1.92 g fat (0.23 g saturated) 12.78 g carbohydrates, 55.54 mg sodium