Gluten Free Crepes

 Most  cultures around the world enjoy the tradition of some form of thin pancake.  The most famous of course are Crepes from France, where they are used in everything from Crepes Suzettes to a simple supper of leftovers. In Scandinavian countries the thin pancake is called Pannkaka or Pandekager, in Eastern Europe they are called Palacinka and are eaten with jam or Nutella.  Crepes are also enjoyed in Spain, Japan, South America and here in North America.  Why are crepes so popular?  Because they are Amazing!
 
 Crepes are actually very easy to make gluten free.  My Gluten Free Flour Blend contains some buckwheat flour which has a soft texture and helps hold things together.  These crepes have a great flavour and a wonderful texture.
 
Crepes, thin and delicate, can instantly transform simple ingredients into an elegant entrée or dessert.  Wherever they are eaten around the world they can be filled with whatever is available locally such as seafood, fruit, vegetables, cheese or fruit.  
For brunch I like to fill crepes with some vanilla or honey flavoured Greek yogurt and top with some fresh berries.  it looks impressive and tastes wonderful but it is super easy! For lunch try Salmon Salad in a Gluten Free Crepe, recipe Here.

Gluten Free Crepes 

Blend all ingredients together until smooth.  Preheat a heavy frypan and lightly grease with butter.  Pour 2 - 3 tablespoons (depending on the size of your pan) onto pan and tip and swirl to coat with a thin layer.  As the batter sets gently lift edge with a spatula, when crepe is lightly brown turn to brown the other side. (I usually turn with my fingers). I have found the key to having them not stick is having the pan hot enough.  Stack crepes on a plate. Fill as desired.
 

 

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