I grew up with my mom making crepes many weekends and for special occasions. Birthdays, sleep overs, family get togethers, my mom was making crepes.We ate them for special breakfast with butter and powdered sugar and she would often make strawberry blintzes to bring for special events.
To this day she makes them whenever my kids get to go to Grandma and Poppy’s for sleepovers and she often sends them home with a batch when we visit. My daughter LOVES Grandma’s crepes and looks forward to them as much as I used to!
I still love them, but they don’t agree with my stomach very well. I have been wanting to make gluten free crepes for awhile now so I finally got a chance to create some.
These are really, REALLY easy and so delicious. Versatile too!
You can make them into Crepes Suzette (recipe below), wrapped up with a smear of all natural jam for an elephant ear flavor (my favorite!) or another favorite way to enjoy them: MMMMMMManicotti. More ideas? Use them as a wrap for sandwiches, instead of noodles for lasagna, as a wrap for enchiladas, the possibilities are limitless! Do you have another idea for how you would use them? Let us know!
Gluten Free Crepes
Makes 10-12 crepes
Put into a blender:
1/2 cup gluten free flour
1 pinch salt
1/4 cup milk (I use unsweetened almond milk)
Blend until smooth. Preheat a skillet (I use a cast iron for no sticking!) over medium heat. Preheat completely, do not proceed until the skillet is completely heated otherwise you risk sticking. Wipe the pan with a paper towel and a bit of olive or coconut oil. Pour into the pan 2 Tb of the mixture and immediately swirl the pan to coat. Cook until almost completely cooked through (dry) on the top, the bottom is golden brown and the edges are curled. Carefully flip and cook about 10 more seconds on the other side. Remove and repeat until the mixture is used up.
4 gluten free crepes
1 Tb butter
1/4 cup fresh squeezed orange juice
1 tsp honey
1 Tb Grand Marnier or rum, optional
Heat a skillet over medium heat, when hot add butter, swirl to coat. Fold the crepes into quarters (in half twice) and place into the butter. Flip when brown on the first side then immediately add the orange juice, honey and alcohol if using. Shake the pan and cook about 1 minute. Serve immediately and enjoy!
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