These delicious crepes can be filled with endless combinations. Add sliced fruits, such as berries, peaches, sauted apples, etc. to the center and roll the sides up and over the filling. Top with powdered sugar. We love them with blueberries and a quick lemon pudding (see recipe in notes below).
Crepes
These delicious crepes can be filled with endless combinations. Add sliced fruits, such as berries, peaches, sauted apples, etc. to the center and roll the sides up and over the filling. Top with powdered sugar. We love them with blueberries and a quick lemon pudding (see recipe in notes below).
Nutrition
Ingredients
Method
- Combine rice milk, melted butter, maple syrup, vanilla and lemon juice in a measuring cup.
- Add baking mix, xanthan gum, brown sugar, lemon zest, baking soda and salt to the blender, pulse briefly to combine.
- With the blender running, pour in the liquids and blend about 15 seconds.
- Transfer to a covered container and refrigerate the batter for 2 hours to 2 days if you have the time. If not, you can use immediately.
- Gently stir the batter. Heat an 8 inch nonstick skillet over medium heat for about three minutes. Brush the pan lightly with butter. Remove from the heat and tilt the pan slightly. Pour ¼ cup batter into the pan. As the batter is poured, rotate the pan to swirl the batter evenly over the pan and return to heat.
- Cook until the first side is a lovely spotty brown color, one to two minutes. Carefully flip the crepe with a thin spatula and cook another minute. (Chances are the first few will not be perfect, but you will get the hang of it.)
- Transfer the crepe to a paper towel lined plate. Continue with remaining batter.
Notes
Crepes be frozen for up to three months. To defrost, thaw crepe in the fridge the day before filling and rolling.
Quick lemon filling: 1 container so delicious coconut yogurt, 50 gm (1/2 small box) jell-o instant cream cheese pudding, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice.
To make a savory crepe: Eliminate the maple syrup, vanilla, lemon juice and zest and decrease the brown sugar to ½ teaspoon. Add 1 teaspoon of apple cider vinegar to the wet ingredients, and ½ teaspoon garlic salt , and ¼ teaspoon onion powder to the dry ingredients.
Reader Q&A:
Q: can i use almond milk instead of rice milk A: yes, just adjust the protein/phe
Q: can i use almond milk instead of rice milk A: yes, just adjust the protein/phe
