Gluten Free Crepes
Gluten Free Crepes Recipe
Arrowhead Mills Organic Gluten Free All-Purpose Flour
Arrowhead Mills Organic Gluten Free Buckwheat Flour
melted, add more to grease pan
Add all ingredients to a blender and blend until well combined – no clumps. Make sure the butter is slightly cooled before adding to the blender. If too hot, it may start to cook the egg.
Place in the refrigerator to chill for about an hour.
Heat a non-stick skillet over low-medium heat.
Add a sliver of butter and coat the bottom of the pan.
Mix the batter before you pour about ¼ to ¹⁄3 cup into the center of the pan.
Tilt the pan back and forth ever so slightly until the batter reaches the edge of the pan.
Cook about 4 minutes and then carefully flip with nylon or silicone spatula.
Cook for another 2 minutes or so on the other side and then remove.
Spread about 1 tablespoon of raspberry preserves or jam in the center of the crepes, spread with a knife or back of the spoon.
Sprinkle a good amount of powdered sugar (via sieve) and then carefully roll up.
For a nice touch, sprinkle a little more powdered sugar and then ready to serve.
Serve immediately and enjoy!
Lightly mix the batter in between crepes since it tends to separate a little.