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:
Instructions:
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.
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