Gluten Free Crepes
These Gluten Free Crepes are the perfect start to any special day! They are easier to make than you would think and so delicious.
- 1 ½ cups gluten free flour use a blend with xanthan gum; all purpose flour works too, adjust the consistency accordingly.
- 1 ½ cups milk
- 2 eggs
- 2 teaspoons honey
- ¼ teaspoon sea salt
- 2 tablespoons butter melted and cooled
- ⅓ cup chocolate hazelnut spread
- 2 - 3 tablespoons milk to desired consistency
- strawberries for serving (or any berry)
Combine flour, milk, eggs, honey, salt and butter in a blender. Let stand for 30 minutes at room temperature or cover and chill for up to two days.
Heat a nonstick skillet over medium heat. Brush lightly with oil.
Ladle ¼ cup batter (for an 8 inch skillet) in the center of the pan. Tilt the skillet and swirl to coat the bottom. When the edges pull away from the pan, use a spatula to lift the edges and flop. Cook for another 30 seconds to 1 minute, until brown. Slide into plate and repeat with remaining batter, oiling the skillet only when necessary.
Make the hazelnut topping by whisking together the chocolate hazelnut spread and milk in a small bowl. Add additional milk to desired consistency. (I kept the topping in the crepes thicker than what I drizzled on top.)
To serve, spread hazelnut topping on crepes and fill with strawberries. Top with additional chocolate hazelnut topping and garnish with strawberries.
Calories: 290kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 168mg | Potassium: 161mg | Fiber: 3g | Sugar: 15g | Vitamin A: 300IU | Calcium: 120mg | Iron: 2mg