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Thursday, January 12, 2012

Gluten Free Crepes (A. Brunn)

Special Thanks to Chef Aidan Brunn of Schoolhouse Gluten Free Gourmet for this FANTASTIC recipe! 


1 cup brown rice flour
3 tbsp sugar
1 tbsp flax meal
1 cup milk
2 large eggs
2 tsp vanilla
1 tsp oil
butter for frying

Combine and use hand mixer.  Makes thin batter.  Heat heavy skillet to medium high.  Place a tsp of butter in pan.  Add batter and spread evenly and thinly on the bottom of the pan.  When bubbles are formed all over the crepe, flip.  Cooks 90% on one side, then the last 10% when you flip it (just to brown other side).
Garnish with fruit and whipped cream.  Serve.

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