A yummy treat to make for mom on Mother's Day, or any day for that matter! These are suprisingly easy!
First: a couple notes about gluten free flour and baking:
1. If you use Pamelas baking mix...the batter tastes amazing and your family WILL NOT know the difference...
Pamelas mix has xantham gum and baking powder included which gives gluten free flour excellent texture!!
2. If using another flour blend stay away from Garfava bean flour... it's made from garbanzo beans and it's gross..it has a mealy crumbly texture..nothing like "real flour" it has a really weird after- taste
3. If you use King Arthurs gluten free flour or your own gluten free flour mix...add 1 teaspoon of guar gum or xantham gum per cup of flour, this holds it together and makes it nice and chewy.
4 Brown rice flour has an amazing taste and texture and I would highly recommend adding it to your flour mix!
5. If making a yeast bread don't be afraid to add a little baking powder along with the guar gum and yeast..gluten free bread needs the extra leavening.
6 Guar gum can be found at your local health food store and is A LOT cheaper then xantham gum and it does the same thing :o)
Pamelas Gluten Free Mix can be found right at Stop and Shop in the health section! It has everything you need included for a great gluten free mix!
Ok now on to our crepes!
You will need:
For the filling:
1 banana
2 cups of frozen blueberries
3 tablespoons of lemon juice
1/4 cup of raw sugar
2 tablespoons of olivio butter
To make filling heat all ingredients except banana over medium low heat until butter melts and blueberries are heated through.
For Crepes:
1 cup of Pamelas baking Mix or King Arthurs gluten free flour mix (also at stop and shop, but add a teaspoon of guar gum)
1 1/3 cups of coconut milk
4 eggs
2 tablespoons of coconut oil or vegetable oil
1/4 teaspoon of salt
2 tablespoons of lemon juice
1 tablespoon of raw sugar
Combine all ingredients and beat well... Preheat your pan on medium heat with a little oil...pour about half a ladle of batter while swirling the pan in a circular motion, making the crepe as thin as possible. Let it cook until the top is of the pancake is dry, loosen up the edges and tip the pan upside down on to a clean plate..top with a paper towel and layer crepes on plate between the towels to keep warm. When you are ready to serve fill with blueberry filling and fold over, top with bananas and real maple syrup. Enjoy!!!
Note: If you want a less "eggy" crepe reduce eggs to 3 and increase the coconut milk to 2 cups
First: a couple notes about gluten free flour and baking:
1. If you use Pamelas baking mix...the batter tastes amazing and your family WILL NOT know the difference...
Pamelas mix has xantham gum and baking powder included which gives gluten free flour excellent texture!!
2. If using another flour blend stay away from Garfava bean flour... it's made from garbanzo beans and it's gross..it has a mealy crumbly texture..nothing like "real flour" it has a really weird after- taste
3. If you use King Arthurs gluten free flour or your own gluten free flour mix...add 1 teaspoon of guar gum or xantham gum per cup of flour, this holds it together and makes it nice and chewy.
4 Brown rice flour has an amazing taste and texture and I would highly recommend adding it to your flour mix!
5. If making a yeast bread don't be afraid to add a little baking powder along with the guar gum and yeast..gluten free bread needs the extra leavening.
6 Guar gum can be found at your local health food store and is A LOT cheaper then xantham gum and it does the same thing :o)
Pamelas Gluten Free Mix can be found right at Stop and Shop in the health section! It has everything you need included for a great gluten free mix!
Ok now on to our crepes!
You will need:
For the filling:
1 banana
2 cups of frozen blueberries
3 tablespoons of lemon juice
1/4 cup of raw sugar
2 tablespoons of olivio butter
To make filling heat all ingredients except banana over medium low heat until butter melts and blueberries are heated through.
For Crepes:
1 cup of Pamelas baking Mix or King Arthurs gluten free flour mix (also at stop and shop, but add a teaspoon of guar gum)
1 1/3 cups of coconut milk
4 eggs
2 tablespoons of coconut oil or vegetable oil
1/4 teaspoon of salt
2 tablespoons of lemon juice
1 tablespoon of raw sugar
Combine all ingredients and beat well... Preheat your pan on medium heat with a little oil...pour about half a ladle of batter while swirling the pan in a circular motion, making the crepe as thin as possible. Let it cook until the top is of the pancake is dry, loosen up the edges and tip the pan upside down on to a clean plate..top with a paper towel and layer crepes on plate between the towels to keep warm. When you are ready to serve fill with blueberry filling and fold over, top with bananas and real maple syrup. Enjoy!!!
Note: If you want a less "eggy" crepe reduce eggs to 3 and increase the coconut milk to 2 cups
No comments:
Post a Comment