Thursday, May 8, 2014

Gluten Free Crepes

I made crepes for the first time on Easter morning.  What with it being just hubby and I this year, I thought we could still make it special {he made one of his specialties for dinner}.  I combined two different recipes I found on Pinterest for the crepes and the filling, so I thought I would put it all together here in one post.

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To make it easier, I purchased the fruit to put on top in the canned pie filling {cherries and blueberries}.  If I had been better prepared, I would have cut up strawberries and blueberries the day before, sprinkled them with some sugar, and put them in the refrigerator to do their thing overnight.

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Crepes {Gluten Free}

Ingredients: 

2 eggs

1 tsp. Vanilla

1/2 cup milk

1/2 cup water

1/4 tsp. salt

1-2 tbs. sugar {based on preference ~ I use 2}

1 cup gluten free all-purpose flour

2 tbs. butter, to be melted

Instructions:

Place 2 tablespoons of butter into a small saucepan, and melt over low heat. Meanwhile, in a medium mixing bowl, whisk together the eggs, vanilla, milk, water, salt and sugar until thoroughly combined. Gradually add in the flour with whisk to combine. Remove butter from heat, and pour into batter in a steady stream while slowly whisking to combine. Mix until smooth. Note: Crepe batter is much thinner than pancake batter, so don’t be alarmed if it seems runny. You can always whisk in an extra bit of flour to thicken it up a bit if need be.

Spray pan with Pam and heat over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each crepe. As soon as you’ve poured the batter, tilt and swirl the pan in a circular motion so that the batter coats the surface evenly. Cook the crepe for about 1 1/2 minutes {on our gas stove}, until the bottom is light brown.

Using a rubber spatula, flip the crepe and cook the other side. Repeat this process with remaining batter, spraying Pam between crepes. You can keep your finished crepes warm in the oven (on very low heat) until you are ready to serve.

Cream Cheese Filling:

8 ounce package of cream cheese

1/3 cup whipping cream

1/2 tsp. Vanilla

1/2 cup sifted powdered sugar

Combine all ingredients and beat on low to mix together. Then medium speed for a few minutes until mixture starts to thicken.

Additional:

Fruit for topping

Sifted powdered sugar to sprinkle on top

They did taste delicious and this one is a keeper in my book! 

11 comments:

marty (A Stroll Thru Life) said...

Oh this sounds soooooooo good. I love crepes. Great recipe.

Michele @ The Nest at Finch Rest said...

Thanks, Kathy- you know I have never made crepes - and I love them! this is the perfect thing for a special morning - and there's nothing more special than EASTER morning!

I appreciate your recipe and tips!

I need to make these now and hope mine turn out as perfect as yours has! Hugs.

Gail said...

Oh my Kathy, that looks and sounds delicious! I have never made crepes but seeing this I want to give it a try!! Thanks for sharing and I hope you have a Happy Mother's Day. Hugs, Gail

CelestinaMarie@SouthernDayDreams said...

Hi Kathy, this is great and looks so good. You know being gluten free myself I will be trying this. Thanks for sharing.
Now I'm hungry!!
XO

Manuela@A Cultivated Nest said...

I love crepes but rarely make them! These looks so good!

Okio B Designs said...

They look yummy!

Jeanine

SheilaG @ Plum Doodles said...

Those look so yummy, Kathy. I have never made crepes, but now there is no excuse- gluten free, yay!

Cathy @ My 1929 Charmer said...

thanks for the recipe for GF crepes, I've been GF for over a year now and always looking for great GF rcipes. I've also pinned so I don't lose. Have a great Mother's Day!

Shirley@Housepitality Designs said...

They look great Kathy....always looking for a great gluten free recipe!

Betsy@ coastal-colors said...

These looks and sound yummy! What a great recipe! Thanks for sharing!

Debbiedoos said...

Oh boy these look and sound amazing Kathy! hope you had a lovely Mother's day:)

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