I woke up this morning and decided I wanted to make some gluten free crepes to go with our Sunday morning breakfast. They were so delicious. Here's what I did.
I began by prepping the filling.
4 small gala apples peeled and diced
about a 1/4 cup of dried cranberries
2 Tbs. pure maple syrup
a bit of water (maybe 1/8 to 1/4 cup)
1/2 tsp. cinnamon
a dash of cloves
I put that all into a small sauce pan to cook on medium low while I prepared the rest of the ingredients.
Next I prepped the topping.
About 1 cup plain yogurt
2 Tbs honey
dash of cinnamon
Mix all and heat in the microwave for 30 seconds. This is only to take the chill off the yogurt.
Finally, I mixed the crepe recipe. Now, I was making only enough for two of us, so you may want to double this recipe if you have more people to feed. It made 6 crepes, and we only ate 4 all together.
Set the oven on warm, and place a cookie sheet with a cooking rack in it.
In a 4 cup glass measuring cup (I chose this because I could pour batter from it.)
1 egg, slightly beaten
3/4 cup milk (could use almond or coconut milk)
1/2 cup Bob's Red Mill Gluten Free 1 to 1 baking flour
2 tsp melted coconut oil
1 Tbs honey
dash of salt
dash of cinnamon
I whisked the egg and milk and then added the rest of the ingredients. Whisked it all till it was smooth.
I used a cast iron skillet and butter to cook these. Pour a small amount of batter into a hot skillet, tilt the skillet around to spread the batter. It should just cover the bottom of the skillet. Cook till lightly brown and flip. Cook the other side till lightly brown. Place each cooked crepe into the warming oven.
Finally, and you want to do this when your family is ready to gather around and eat so that it's served warm and fresh, lay out two crepes each, spoon some apple/cranberry filling on, drizzle some topping. Roll the crepes and drizzle some more topping. Enjoy!
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