Gluten Free Crepes Recipe Recipes Recipe For Zucchini

GLUTEN-FREE CREPES

Steps:

• Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
• Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
• Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.

GLUTEN-FREE CREPES

Steps:

• Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
• Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
• Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

BREAKFAST CREPES - GLUTEN FREE

Steps:

• Put 1 tbsp of the oil into a large frying pan and turn to medium heat.
• Cut up the turkey sausage, onion, green pepper, red pepper and measure out the bacon crumble.
• Dump the cut up toppings into the heated frying pan. Stir occasionally and heat while preparing crepe batter.
• Add the second tbsp of olive oil to the crepe pan and turn to medium heat.
• Prepare crepe batter by whisking the 3 eggs in a mixing bowl until frothy.
• Add in the almond milk, Bob's Red Mill 1 to 1 Gluten Free Baking Flour, Gluten Free Bisquick, margarine and salt. Whisk until combined.
• Reduce heat of frying pan to low and transfer a 1/4 of the topping mixture to the heated crepe pan.
• Ladle about 1/4 of the batter over the toppings and swirl to reach edges.
• Cook for about 5 minutes or until batter is almost dry on top and crepe is sliding around easily in pan. Slide it onto the bottom of a pizza pan and then invert crepe pan over it and flip.
• Cook again for about 5 minutes or until crispy on the outside.
• Keep warm in oven while cooking other crepes or serve immediately.
• Serve with maple syrup and enjoy!

GLUTEN FREE DAIRY FREE CREPES + SWEET AND SAVORY FILLING IDEAS

Steps:

• Mix all ingredients in a blender to form the batter.
• Let it sit for at least 30 minutes to combine (room temperature).
• Pour about 1/4 cup or less of batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.
• Cook about one to two minutes on each side.
• Cover with a lid or towel to help crepes moisten while you cook the rest.
• Pour all ingredients into a blender and mix for 1 minute.
• Place in the fridge (preferably overnight) to thicken. Assemble the crepes in the morning with bananas and cream.
• Saute chopped onion with olive oil, for 2 minutes, then add the carrots and mushrooms, stir and saute for another 3 minutes.
• Add the ground beef with all seasonings, stir and cook until the meat is done.
• Let it cool before assembling the crepes. You can make it the day before if you like.

GLUTEN-FREE CHOCOLATE ZUCCHINI WAFFLES

Steps:

• Preheat waffle iron according to manufacturer instructions.
• Stir brown rice flour, sorghum flour, dark cocoa powder, baking powder, and cinnamon together in a bowl.
• Whisk zucchini, soy milk, eggs, water, oil, and honey together in a separate bowl; add flour mixture and whisk together until evenly moistened.
• Prepare the surfaces of the waffle iron with cooking spray. Ladle 1 cup of the batter into the waffle iron, close lid, and cook until you have a crispy brown waffle, about 5 minutes. Repeat, applying more cooking spray between waffles, until all batter is used.

BEST GLUTEN FREE CREPES

Steps:

• Combine the dry ingredients in a bowl. Add the wet ingredients and whisk to combine until fairly smooth. Add a little more milk if it's too thick (you can test one crepe to determine if you want to add more milk to make a thinner crepe). Let sit for at least 15 minutes.
• Heat a 10-inch skillet or crepe pan over medium heat and spray lightly with a bit of oil. Pour 1/3 cup of the batter into the pan and tip the pan in a circular motion to spread out the batter.
• Cook for 1-2 minutes until golden brown, then flip over and cook another 1-2 minutes. Repeat with remaining crepes, stacking them on top of each other on a plate.
• Serve immediately with your choice of filling (eg, jam and sprinkled with powdered sugar).