Have delicious gluten free dessert crepes and avoid refined starch and gums too! Simply make them using one single gluten free flour. Fill and roll them or fold them and top with your favorite fruit compote, fresh fruit, pie filling, custard, whipped cream, and more.
Why Allow Crepe Batter to Rest?
When making crepes with gluten all-purpose flour, one should always allow the batter to rest in the refrigerator. You allow the bubbles to pop from whisking it and the flour absorbs the moisture from the batter. This all creates a wonderful smooth crepe. Gluten-free crepes are no different. If anything, when using rice flour, it is more important to all additional time for the flour to absorb moisture.
Delicious gluten free crepes without inflammatory ingredients like refined starch and gums.
Ingredients:
- 1 cup heavy cream (see dairy free substitute *)
- 1/2 cup nonfat milk (or dairy milk of choice)
- 2 large egg
- 2 teaspoons neutral-flavored oil
- 3/4 teaspoon pure vanilla extract
- 1 cup brown rice flour
- 11 tablespoons (3/4 cup minus 1 tablespoon) confectioners’ sugar
- 1/2 teaspoon salt
Instructions:
- In a bowl, whisk together the cream, milk, eggs, and vanilla.
- In a medium-size bowl, sift together the dry ingredients. Pour the wet ingredients on top of the dry and slowly whisk to combine.
- Refrigerate the batter for one hour to allow the rice flour to absorb liquid and to allow any bubbles to settle down and pop.
- Preheat a 9 to 10-inch skillet with a 7-inch bottom. Add a teaspoon of butter and swirl around the pan. Add additional butter if the amount is not swirling around the pan.
- Remove from the heat and immediately pour 1/4 cup batter into the skillet. Cook for 2 minutes or until set on top. Flip the crepe over using a silicone baking spatula to first lift the crepe, then a traditional spatula to flip it over. Cook an additional minute on medium-high heat.
- Stuff with your favorite filling like gluten free ricotta (cannoli filling) with mini gluten free chocolate chips. Alternatively, fold in half twice (into triangles) and top with your favorite fruit, fruit compote, gluten free canned pie filling (Comstock or Wilderness last time I checked). You can also roll them around a gluten free breakfast link sausages.
Tips
*For Dairy Free: Purée 1/2 cup soaked cashews covered in water until it becomes creamy and the texture of heavy dairy cream. Add additional water as necessary.