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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Gluten-Free Lemon Crepes Recipe

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This recipe for Gluten-Free Lemon Crepes is from For the Love of Family, Friends and Food: A Compilation of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crepes:

1 3/4 Cup Tapioca Flour
1/2 Cup Sugar
2 Eggs
1 Thin Slice Butter
1/2 Cup Milk
1 Tbsp Molasses
1 tsp Cinnamon
Pinch of nutmeg
1 Tsp Fennel Seed (optional)
1 Tbsp Lemon Juice

Filling:

1/3 Cup Sour Cream
1/4 Cup Powdered Sugar
1 Tsp Lemon Juice
Directions:
Directions:
Crepes:

In a medium size bowl, mix the sugar, tapioca flour, cinnamon, nutmeg and fennel seed.

Next, add the eggs, molasses, butter and milk. Last put in the small bit of lemon juice. Whip with a whisk until smooth.

Pour out about a 1/4 cup at a time on a hot skillet. With a spatula, flip once and cook on each side.

Filling:

Whip together the sour cream, lemon juice and powdered sugar.


Final step:

Put a spoonful of the filling in the middle of the crepes and then roll the crepe down from the top to bottom.
Number Of Servings:
Number Of Servings:
7-12
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
Pancakes were one of the earliest recipes that my mother taught me. She also told me that my grandpa used to like to make crepes. I asked what the difference was and she said that they had more eggs and were a bit sweeter.

This sweet crepe is a product of many trials on creating many dessert crepes. I then attempted to find a gluten free version, with tapioca flour being the best option. The end result is a very sweet, thin and chewy crepe ideal for rolling.

 

 

 

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