January 3, 2013 Leave a comment
Our little family has a tradition of serving crepes for breakfast on New Year’s Day… ever since we received an electric crepe maker as a Christmas gift many years ago. Here is the recipe for my gluten-free version. You can hardly tell the difference. Hooray! The tradition continues! These also make a fun dessert for parties or entertaining.
- 4 eggs
- 1 cup gluten free flour blend (I prefer King Arthur Multi-Purpose Gluten Free Flour for this)
- 2 TBSP sugar
- 1/2 tsp xanthan gum
- 1 cup milk
- 1/4 cup water
- 1 TBSP melted butter
Using a blender: Combine all ingredients in blender jar; blend for about 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth. Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. Makes about 20 to 25 crepes.
We like to fill our crepes with strawberries or other berries, banana slices, chocolate pudding, and whipped cream. You can also go the savory route and fill with scrambled eggs, ham, cheese, etc.
Happy New Year!