Gluten-Free Sweet Crepes
Crepes are very thin, unleavened pancakes. You can fill these with sorbet, sautéed apples, or the chocolate pudding from Strawberry Cream Parfaits.
INGREDIENTS | YIELDS 12 crepes
- ½ cup superfine rice flour
- ¼ cup brown-rice flour
- ¼ cup tapioca flour
- ½ teaspoon xanthan gum
- 2 tablespoons sugar
- ⅛ teaspoon salt
- ¾ cup vegan egg replacer
- 1 tablespoon vegetable oil
- 1 teaspoon gluten-free vanilla
- 4–6 tablespoons rice or soy milk
In food processor or blender, combine all ingredients except rice milk; process or blend until smooth. Add enough rice milk to make a thin batter. Let stand 5 minutes.
Heat a nonstick 6″ skillet over medium heat. Brush with a bit of oil.
Using a ½-cup measure, pour about ⅓ cup of the batter into the hot pan. Immediately lift and tilt the pan so the batter coats the bottom. Cook 2–3 minutes, or until crepe is set and slightly crisp; turn and cook 30 seconds on second side.
As the crepes are finished, place on kitchen towels to cool. Do not stack crepes or they will stick together.
You can freeze these, separated by parchment paper or waxed paper, up to 2 months. To thaw, let stand at room temperature for 20–30 minutes.
Fat: 1.92 grams
Saturated Fat: 0.23 grams
Carbohydrates: 12.78 grams
Sodium: 55.54 mg