Gluten Free Crepes Recipe
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 |
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
Directions
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.
Chef
