Sunday, November 28, 2010

Gluten Free Breakfast Crepes - Take 2

Last February, I posted a recipe for breakfast crepes that have been a regular staple in my house.  Since that time, I have experimented with different flours, and have come up with another recipe that is both corn and potato free.


Here is my earlier recipe:



Ingredients:

2 eggs
1 banana, sliced
1 1/8 cup nondairy vanilla milk
2 tsp coconut or vegetable oil
3/4 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1/4 tsp xanthan gum
1/2 tsp salt
1/2 tsp cinnamon


Directions:

Mix dry ingredients in a bowl.  Place wet ingredients in a blender or food processor and blend until mixed.  Add dry ingredients and blend until smooth.  Heat nonstick frying pan over medium/high heat.  Pour 1/3 to 1/2 cup of batter onto hot greased pan (the pan must be hot enough for the batter to spread properly).  Tilt the pan so the batter spreads out.  Cook until lightly browned on bottom and flip.  Makes 6 to 9 crepes.  
Source:  www.foodsensitivityjournal.com 



Here is the new and improved version:

Ingredients:




2 eggs
1 medium banana, sliced
3/4 cup nondairy milk
2 tsp vegetable oil
1/4 cup gluten free oat flour (or sweet rice flour)
1/4 cup tapioca flour
1/4 cup sweet white sorghum flour
1/2 tsp salt
1/2 tsp cinnamon (optional)

Directions:

Mix dry ingredients in a bowl.  Place wet ingredients in a blender or food processor and blend until mixed.  Add dry ingredients and blend until smooth.  Heat nonstick frying pan over medium/high heat.  Pour 1/3 to 1/2 cup of batter onto hot greased pan (the pan must be hot enough for the batter to spread properly).  Tilt the pan so the batter spreads out.  Cook until lightly browned on bottom and flip.  Makes 6 to 7 crepes.  
Source:  www.foodsensitivityjournal.com 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...