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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gluten-free Crepes Recipe

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This recipe for Gluten-free Crepes is from Our Family 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:  
4 eggs
1/2 cup coconut milk (or any milk or milk substitute)
2 Tbsp coconut flour (or all purpose gluten free flour)
1 Tbsp vanilla
1 tsp honey
Directions:
Directions:
1. Preheat cast iron skillet or griddle on medium heat.
2.. Whisk eggs, milk, honey and vanilla until well combined.
3. Add in flour and whisk .
4. Let sit for 5 minutes. The coconut flour will expand and absorb some of the liquid. It will not be like a pancake batter, the batter is thin and will have the consistency of heavy cream. If too thin, you can add a little extra flour. If too thick, add a bit more milk.
5. Lightly grease cooking surface with melted butter, coconut oil, bacon grease or olive oil. Using 1/4 measuring cup, pour batter onto griddle surface. Reapply between eat batch of crepes.
6. WATCH THE HEAT! It is very easy to burn these. Better to err on cooler side than to have the heat too high.
7. Using a thin, small metal spatula, carefully flip the crepe when the top is no longer wet looking. It may take a few tries to get this right.
8. Serve with real maple syrup, Nutella, jam or preserves. Whipped heavy cream is also a great topping with fresh fruit.
Number Of Servings:
Number Of Servings:
8-10 crepes
Preparation Time:
Preparation Time:
5
Personal Notes:
Personal Notes:
While a very simple recipe, the actual cooking of the crepes is the challenging part. The surface on which you cook these is so important. It must be non-stick and the heat must be even. I am a huge fan of cast iron skillets and griddles.

These crepes store well in the fridge. Make an extra large batch and store the left overs in the fridge. Reheat in microwave for 20 seconds and serve.

 

 

 

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