Friday, June 11, 2010


My brother's wedding is coming up and the gal in charge of making the desserts called and asked me for a GF crepe recipe.  I had made some in the past by just switching out the flour for a GF flour blend.  Knowing that it would be a hassle for her to go and find all the flours she would need, I thought there has to be other versions out there.  Sure enough...thank goodness for Google Search!  This recipe was the most common one I kept finding.  It calls for very few ingredients and tasted awesome!  The great thing about crepes is that they are very versitile.  You can make them with fruit and cream, cheeses, thinly sliced meats or meats and cheeses together.  Since I had some fresh raspberries in the fridge, that is what we used.

2 eggs
¾ cup milk
1 tablespoon oil
¼ teaspoon salt
½ cup cornstarch

In a blender, combine eggs, milk, corn oil, salt and cornstarch; blend 30 seconds or until smooth.

I have a crepe maker which works really nice.  If you do not have one you can use the following method.

Spray small nonstick skillet with cooking spray. Heat well over med-high heat. Pour about 2 T batter into center of skillet, rotating quickly to evenly coat pan. Cook about 30 seconds until the edges begin to brown and pull away from pan. Carefully turn crepe; cook 30 seconds longer. Slide out of skillet onto holding dish. Repeat with remaining batter. Makes about 10 six-inch crepes.  Recipe can easily be doubled or tripled.

Fill crepe with your choice of fruit and cream, meat and or cheese and roll up.

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