Ingredients:
2 cups milk
8 eggs
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp freshly ground nutmeg
1 1/2 cups QUeen Milling Gluten Free All Purpose Flour Blend
2 tbsp butter, melted
Scrippelle Directions:
- Combine flour, milk, eggs, salt, pepper and nutmeg in a blender. Blend on medium-high speed for 2 minutes or until very smooth and volume has increased.
- Let stand at room temperature for 30 minutes. (For best results, let batter sit overnight in fridge, and let stand at room temperature for 30 minutes before making Scrippelle.)
- Set a 9-inch nonstick skillet over medium heat. Brush bottom and sides with some melted butter. Pour 1/4 cup batter into center of pan and quickly swirl to coat the bottom.
- Cook for 45-60 seconds or until lightly browned and set. Flip and cook for an additional 20 – 30 seconds or until dry.
- Transfer to a plate. Repeat with remaining melted butter and batter to make 20 crepes. Cover and set aside.