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    Crepes #1 (Gluten-Free)


    Scott Adams

    (makes about 14 crepes)


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    1 ½ cups of cornstarch*
    ¾ cups tapioca flour*
    2 tablespoons sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
    pinch of salt
    3 eggs
    2 ½ - 3 cups of milk (enough to make a thin batter)

    *OR you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least ¾ cup of cornstarch because the crepes are lighter.

    Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter.

    Spray a 7 inch frying pan or coat w/ oil and heat the pan until its hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and cook the other side. Remove from the pan to a plate. Repeat until all the batter is gone.

    Then make your stuffing. I use Poly-O Ricotta cheese & mozzarella. Then put in a pan w/ the sauce of your liking and bake as usual. They take a little experimentation, because of the difference in pans and temperature.

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    Guest Kaila

    Posted

    I've never made crepes before so I can't really say the recipe was terrible, but I didn't like them that much... kind of rubbery.

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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