Gluten Free Sweet Crepes
1/2 c. Mary’s GF Flour Mix (regular or soy-free),
1/2 c. milk (soy, cow, rice, almond, etc)
1/4 c. warm water
2 large eggs
2 Tbsp. unsalted butter, melted (or alternative)1 1/2 Tbsp. sugar
pinch salt
Combine all ingredients in a blender and process until smooth. Make sure to scrape the flour from the bottom and get it worked in. Let the batter rest for 30 minutes, or as long as 2 days if refrigerated. (Don’t skip this step, the flour needs time to absorb the liquids!)
Place a nonstick or seasoned crepe pan over medium heat (I use a well seasoned cast iron flat griddle pan). Coat the pan with a little butter (or butter alternative). Stir the batter and pour a small amount of batter onto the pan while you lift the pan off of the heat and rotate it so that the batter forms and even, thin layer. (The amount of batter will depend on the size of your pan. If you’re new at this, go with a thicker layer because it’s easier to turn.)
Cook until the top is set and the underside is golden. Turn the crepe over and cook until the second side is lightly browned. Remove the crept to a plate and cover with a piece of way or parchment paper. Continue this process with the remainder of the batter.