From ARROWHEAD MILLS
Makes 8 crepes
A cozy and festive family brunch will be the meal of the day when you serve these Gluten Free Crepes.
FOR THE CREPES
1 1/2 cups milk
1 1/2 cups ARROWHEAD MILLS Gluten Free Organic All-Purpose Flour
1/2 cup ARROWHEAD MILLS Gluten Free Organic Buckwheat Flour
1 1/2 tablespoons butter melted, add more to grease pan
2 large eggs
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
FOR THE FILLING
1 jar raspberry preserves or jam
1/2 cup powdered sugar
1.Add all ingredients to a blender and blend until well combined and free of clumps. Make sure the butter is slightly cooled before adding to the blender. If too hot, it may start to cook the egg.
2.Transfer the crepe batter to a refrigerator to chill and let chill for about an hour.
3.Heat a nonstick skillet over low-medium heat.
4.Add a sliver of butter and evenly coat the bottom of the pan.
5.Before pouring the batter, give it a gentle mix as it tends so separate slightly. Lightly mix the batter between each crepe.
6.Pour about 1/4 to 1/3 cup into the center of the pan.
7.Tilt the pan back and forth ever so slightly until the batter reaches the edge of the pan.
8.Cook each crepe for about 4 minutes, then carefully flip with nylon or silicone spatula.
9.Cook for another 2 minutes or so on the other side and then remove.
10.Spread about 1 tablespoon of raspberry preserves or jam in the center of the crepes, spread with a knife or back of the spoon.
11.Sprinkle a generous amount of powdered sugar (using a sieve) and then carefully roll up or
fold the crepe.
12.For a nice touch, sprinkle a little more powdered sugar and then ready to serve. Serve your delicious gluten free crepes immediately and enjoy!
Find this recipe and more holiday treats at arrowheadmills.com