Crepe


Yesterday I took a jam making class. When I woke up this morning all I wanted was to open this wonderful new jar of strawberry vanilla jam. Stuff it in French toast sounded like the perfect choice. But being gluten free makes finding good French bread hard. I decided to try and make crepes. They came out great and ended up being pretty healthy too. Check it out.

Crepe:

1 Cup chickpea flower
1 1/4 cup water
1 Tsp vanilla
1 Tsp cinnamon
1 Tsp nutmeg
1 Tbsp Splenda or sugar
1 Tbsp olive oil
1 tbsp almond milk

Filling:
1/2 ricotta cheese
3 Tbsp any jam you like
1 Tsp cinnamon
1Tsp brow sugar

Mix all crepe ingredence together in bowl and let strand for 20 min, stirring halfway in between. It will look very liquid at first but it will set up fine.

Heat a small non stick skillet and spray with cooking spray. Lower heat to medium flame. Add about three TBS of batter to skillet and cook for about 2 min or until edges turn golden brown. Gently flip and cook for an additional min. Move crepe to baking sheet to cool. Repeat process with the remainder of batter. Should make about 6-8 crepes depending on pan size.

In a separate bowl mix cheese, brown sugar and cinnamon. Place a small amount of cheese mixture and jam on the end of each crepe. Roll each crepe and place on plate seam down. Serve with syrup and enjoy!

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2 thoughts on “Crepe

  1. These sound awesome Laura. I a going to try them. Great meeting you at Paradocx the other day. I just saw your website written down and thought I’d drop by and check you out. Good Luck on the show!

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