Recipes

Gluten Free Crepes

      • Ingredients:
        • 1 1/2 cup milk
        • 1/2 cup Arrowhead Mills All-purpose Gluten-free flour
        • 1/2 cup Arrowhead Mills Buckwheat Flour
        • 1 1/2 tablespoon butter, melted
        • 2 large eggs
        • 1 tablespoon sugar
        • 1 teaspoon vanilla extract
        • 1/4 teaspoon sea salt
        • plus butter for the pan

        Filling:

        • Raspberry preserves or jam
        • powdered sugar
      • Directions:
        1. Add all ingredients to a blender and blend until well combined – no clumps.
        2. Place in the refrigerator to chill for about an hour.

        Note: make sure the butter is slightly cooled before adding to the blender. If too hot, it may start to cook the egg.

        1. Heat a non-stick skillet over low-medium heat.
        2. Add a sliver of butter and coat the bottom of the pan.
        3. Mix the batter before you pour about 1/4-1/3 cup into the center of the pan.
        4. Tilt the pan back and forth ever so slightly until the batter reaches the edge of the pan.  
        5. Cook about 4 minutes and then carefully flip with Nylon or Silicone spatula.
        6. Cook for another 2 minutes or so on the other side and then remove.

        Note: lightly mix the batter in between crepes since it tends to separate a little.

        1. Spread about 1 tablespoon of raspberry preserves or jam in the center of the crepes, spread with a knife or back of the spoon.
        2. Sprinkle a good amount of powdered sugar (via sieve) and then carefully roll up.
        3. For a nice touch, sprinkle a little more powdered sugar and then ready to serve.
        4. Serve immediately and enjoy!