Gluten Free Crepes!
by Thomas
Gluten Free (Not egg-free) 3/4 cup brown rice flour (rice can be ground into flour in a coffee grinder) 1/2 cup Arrowroot powder 3/4 cup garbanzo (or other non-wheat) flour 1/4 teaspoon salt (Depending on your taste.) 1 teaspoon tablespoon Agave or raw honey (optional) 3 eggs 1/4 cup cooking oil 1 cup water or rice or almond milk Mix the dry ingredients together in a bowl. Put the agave, eggs, oil, and milk into a blender; mix at low speed. Slowly add dry ingredients into liquid in the running mixer. Let batter sit to thicken and for the flours to hydrate while preparing the filling. Pour ¼ cup to ½ cup dollops of batter onto a preheated 325 ˚ + F electric skillet, or cast iron griddle; rotate the pan around to get the batter spread out very thinly. Turn over after 2 minutes or as soon as it holds together for flipping, not crispy! Cook second side until done, about 2 minutes. Fill with fruit compote, yogurt, cacao nibs, etc. or a savory filling such as beans, fajita veggies, etc. Makes ten to twelve 10” crepes Fruit Compote Filling 1/2 cup of water 1/4 cup agave, maple syrup or honey 4-6 pieces of fruit (apples, pears, banana, orange, etc) 1/2 cup raisins (optional) 1/4 cup nuts (optional) Cube fruit into small pieces and simmer with all ingredients in water and agave until soft. |
