Ever notice how many creperies are around? So disappointing, as I’ve yet to find any with gluten-free crepes. So, per the usual, I decided to take matters into my own hands and came up with this yummy dessert crepe. You will love it! And it is great with egg contents too – like an egg and veggies mix. Enjoy!
1/2 c brown rice flour
1/2 c tapioca flour
1/2 c oat flour (or spelt if you can tolerate it)
1 c almond milk (vanilla unsweetened is a nice touch)
2 cage-free eggs
1/2 t sea salt
1/2 t vanilla extract
1/2 t baking powder
Mix ingredients together until smooth. Use non-stick cooking spray on a griddle or in a large skillet.Pour 1/2 cup of the mixture into pan over medium heat. Pick pan up off of heat and swirl with your wrist to spread out the mixture so it covers a thing layer over most of the skillet. Let cook until mixture solidifies and can be picked up easily with a spatula. Using a large (wide) spatula, flip the crepe over to the other side. Cook for another couple of minutes until crepe is golden brown. Place on cooling plate.
1 c strawberries, frozen if possible
1 c non-dairy, sugar-free whip cream (optional)
1/2 c organic, dark chocolate chips
1/4 c walnuts (optional)
Using a food processor or Magic Bullet (love that thing!) mix strawberries, until a liquid mixture. Add in whip cream until a nice consistency (I like having some strawberry chunks still). Cut bananas into thin slices.
Roll crepes into tight rolls (see picture).
Pour strawberry cream mixture over top, add bananas, chocolate chips and walnuts.