GF Crepes
Friday, May 22, 2009
Ingredients:
1 1/2 cups gf flour mix
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
1/2 teaspoon vanilla
2 tablespoons butter or margarine melted
* can also also be made with regular flour (don't use self rising flour)
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with mixer until smooth.
For each crepe lightly butter 8 inch skillet: heat over medium heat until butter is bubbly. Pour scant 1/4 cup of batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side.
If desired, while warm spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly on crepes; roll up. Sprinkle with powdered sugar. (I prefer ricotta cheese inside mine, and homemade blackberry or raspberry syrup on top)
makes 12 crepes
*left over crepes can be frozen, separate crepes by placing wax paper between crepes.
1 1/2 cups gf flour mix
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
1/2 teaspoon vanilla
2 tablespoons butter or margarine melted
* can also also be made with regular flour (don't use self rising flour)
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with mixer until smooth.
For each crepe lightly butter 8 inch skillet: heat over medium heat until butter is bubbly. Pour scant 1/4 cup of batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side.
If desired, while warm spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly on crepes; roll up. Sprinkle with powdered sugar. (I prefer ricotta cheese inside mine, and homemade blackberry or raspberry syrup on top)
makes 12 crepes
*left over crepes can be frozen, separate crepes by placing wax paper between crepes.
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