Gluten Free Crepes
Ingredients:
2 large eggs
3⁄4 cup milk
1⁄2 cup water
1 cup QUeen Milling Gluten Free All Purpose Flour Blend or QUeen Milling Gluten Free Pancake Mix (sifted) 3 tbsp butter, melted and cooled (plus additional for pan) 1⁄4 tsp salt
Sweet Crepes - add 1- 2 tbsp sugar and 1 tsp vanilla extract Savoury Crepes – add 1⁄4 cup finely chopped herbs
Directions:
In a blender, combine all of the ingredients and pulse until smooth.
Heat a 10 inch non-stick pan over medium heat and brush on small amount of melted butter.
Pour 1⁄4 cup of batter into center of pan and swirl to spread. When edges begin to curl (about 35-45 seconds) flip and cook for another 30 seconds. Roll crepe and remove to plate or remove crepe and lay flat on plate to cool and fill with your favourite fillings.
Tip: Batter can be made ahead of time. Place batter in fridge for anywhere from 1 to 24 hours. Remove from fridge and give it a quick pulse.
Recipe makes approximately 10-12 crepes.