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Gluten Free Crepes

Great tasting gluten-free crepes that everyone will love!
Ingredients
  Sorghum flour 1⁄4 Cup (4 tbs)
  Flax meal 1⁄4 Cup (4 tbs)
  Almond milk 1⁄4 Cup (4 tbs)
  Tapioca flour 2⁄3 Cup (10.67 tbs)
  Sweet rice flour 2 Tablespoon
  Brown sugar 2 Tablespoon
  Salt 1 Pinch
  Milk 1 Cup (16 tbs)
  Egg 1 Large
  Vanilla extract 1 Tablespoon ((to taste))
  Strawberry jelly 1⁄2 Tablespoon
Directions

GETTING READY
1. In a large bowl, mix together all the dry ingredients and take out 1/3rd of the flour mixture.
2. In a large cup, mix the wet ingredients and add it to 1/3rd of the dry ingredient mixture; whisk well to mix.

MAKING
3. Heat a flat pan and pour one ladle full of batter, swirl it around to make a thin crepe.
4. Cook until the crepe is slightly brown and comes off the pan easily.

SERVING
5. Apply strawberry jelly to the crepe, roll, cut and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Global
Course: 
Breakfast
Taste: 
Sweet
Equipment: 
Frying Pan
Dish: 
Crepe
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tapioca
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

Rate It

Your rating: None
3.35
Average: 3.4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1134 Calories from Fat 278

% Daily Value*

Total Fat 31 g48.3%

Saturated Fat 11.9 g59.3%

Trans Fat 0 g

Cholesterol 234.1 mg78%

Sodium 508.2 mg21.2%

Total Carbohydrates 190 g63.2%

Dietary Fiber 11 g44.2%

Sugars 63.1 g

Protein 26 g52.6%

Vitamin A 9.5% Vitamin C

Calcium 33.2% Iron 26.7%

*Based on a 2000 Calorie diet

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Gluten Free Crepes Recipe