This recipe is from Daniels mom, Bev. She is an amazing cook. She has taught me so much in the field of cooking and baking. This is a family recipe for crepes. Traditionally eaten with real maple syrup you can add all sorts of toppings. Fruit sauce, whipped cream, peanut butter, or whatever you like on your crepes. Dan likes his with a slice of bacon inside rolled up and maple syrup on top. (Man, I wish I had his metabolism.)
I have adapted this recipe to gluten free so we can continue to enjoy it. Here it is.
- 3 eggs
- 1 1/2 cups of GF flour mix
- 1 3/4 cups almond milk (or regular milk)
- 1/2 tsp salt
- 1/4 tsp xantham gum
Mix wet ingredients. Add dry ingredients saving the xantham gum till last. Mix until well blended. The batter should be runny. That makes for nice and thin crepes. If it looks thick add more milk, if its too thin add more GF flour mix.
Oil grill and pour batter in 1/4 scoops onto grill. Let cook till tiny bubbles appear. Then flip over. Serve warm. Leftovers are good in the fridge or if you wanna freeze then make sure you put wax paper between each crepe so they don't stick together.
I have adapted this recipe to gluten free so we can continue to enjoy it. Here it is.
- 3 eggs
- 1 1/2 cups of GF flour mix
- 1 3/4 cups almond milk (or regular milk)
- 1/2 tsp salt
- 1/4 tsp xantham gum
Mix wet ingredients. Add dry ingredients saving the xantham gum till last. Mix until well blended. The batter should be runny. That makes for nice and thin crepes. If it looks thick add more milk, if its too thin add more GF flour mix.
Oil grill and pour batter in 1/4 scoops onto grill. Let cook till tiny bubbles appear. Then flip over. Serve warm. Leftovers are good in the fridge or if you wanna freeze then make sure you put wax paper between each crepe so they don't stick together.