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Gluten Free Crepes with Boysenberry Preserves

Flour Pot Kitchen



1 ¼ cups milk

2 large eggs

2 tablespoons melted butter

1 cup all-purpose gluten-free flour mix (Cup4Cup works great)

½ teaspoon kosher salt

1 tablespoon sugar

1 teaspoon vanilla

1/8 teaspoon gluten-free baking powder

Light olive oil or butter to grease the skillet pan

Crepe Batter ~

Pour milk, egg, melted butter and vanilla into a large mixing bowl. In a separate bowl, whisk the dry ingredients together. Add the blended dry ingredients to the wet ingredients and whisk just until combined and smooth.The batter should be the consistency of thin pancake batter. Add more milk, on teaspoon at a time, if the batter is too thick.

Batter can me made ahead of time and refrigereated for up to one day.

To Cook Crepes ~

Heat a low-sided 8-inch skillet or crépe pan over medium high heat. Add 1/4 teaspoon butter to the skillet and brush to coat the bottom of the skillet. (Do this before making each crépe) Pour 1/4 cup of batter into the heated skillet.

Swirl the skillet until the bottom of the pan is covered with batter. Cook the crépe for about 1 minute - the crépe should be barely moist on top. Use a thin spatula to loosen the edges of the crépe, slide the spatula under the crépe and gently flip it upside down. Cook for about one more minute, just until golden and trasnfer crépe to a cooling rack or plate. Repeat with the remaining batter.

Serve with your favorite ELKI Scandinavian Delights!


Filed Under

*Elki: Preserve / Jam Recipes, Main Course recipes by Recipes & More!


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