Wednesday, June 8, 2011
What better way to celebrate than making, and especially eating, crepes! My children love to fill them with whipping cream and strawberries. My husband likes them with bananas and chocolate. With this recipe, how you serve them is up to you. Happy Cooking!
3 c. milk
1 Tbs. melted butter or oil
1 tsp. salt
½ tsp. xanthan gum
1 c. Featherlight mix
½ c. GF mix
In a large bowl, beat milk, eggs, and melted butter until smooth. Slowly add salt, xanthan gum and flours. Mix until the batter is the consistency of heavy cream.
Heat a 6-inch crepe pan or a non-stick frying pan on medium heat. (If your pan is older, it sometimes helps to spray it with non-stick cooking spray.) Spoon 2 to 4 tablespoons of batter into the bottom of the pan. Move pan from side to side to coat bottom.
Brown the crepe on one side and then flip with a spatula and brown the other side. Keep warm in the oven. Serve with your favorite toppings.
These can be frozen to use later. Thaw overnight in the refrigerator.
Makes approximately 15 crepes.
Topping Ideas: whipped cream, any fresh fruit, cinnamon and sugar, syrup, butter, chicken, sausage and eggs, tomatoes and bacon, powdered sugar, hard boiled eggs, cream cheese and jam.