Friday, June 10, 2011
Gluten Free Crepes
1 Large egg
2 Tbsp Heavy cream or allowed milk
3 Tbsp Tapioca Flour
pinch of salt
In a medium bowl combine egg, cream/milk and salt. Whisk with a whisk until fluffy and then add in tapioca flour. Whisk again until smooth.
Place a 10 inch non-stick frying pan over medium heat. When pan is hot pour 1/2 the mixture in the center of the pan and swirl the pan to create a thin layer of batter over the entire bottom of the pan. Cook until top side looks no longer wet. Flip crepe and cook for another minute. Take out of pan and fill with desired filling. Roll and serve warm. These cook fast, so have your filling ready before you start cooking the crepes.
You can use a larger pan and make larger crepes, but I find that the larger the pan the harder the crepe is to flip. I think a 10 inch pan is the most manageable pan size.
Makes 2 or 3 crepes. This recipe doubles nicely.
Coming next- Homemade Allergen Free Breakfast Sausage