Gluten Free, Grain Free Crepe

DSC_0767I have been eating  gluten-free for a while. It has been two months so far. Whenever I crave bread I make pancakes or these crepes. I use them for desserts (chocolate mousse and raspberries/blueberries and whipping cream) or for savory dishes (put chicken and salsa in and sour cream on top after rolled; put goat cheese, spring mix, olive oil, red pepper flakes + oregano + Himalayan salt and roll; enjoy with plain organic butter and Himalayan salt; put veggy omelette in and roll etc.)  We even eat them plain with dishes as a flat bread.

Ingredients:

3/4 cup Quinoa flour (I tried with millet and brown rice flour, all good)

1/4 cup Non-Gmo Corn Starch or Tapioca Starch

1 cup water (add little more if needed, you can also use milk)

salt to taste

1/2 tbs maple syrup (optional-i think it takes the bitterness of quinoa away)

1 egg (optional-without it, it tastes more like tortilla)

Simply mix all the ingredients, pour (about half cup, depending the size of your pan) on your hot and oiled (butter/coconut oil) non-stick pan, swirl around to make a thin layer and cook both sides.

Make sure you use non-stick pan and it is not scratched or damaged. First scratched non-stick pan is toxic, second your crepe will stick and you won’t have your perfect crepes.

You can freeze the leftovers. These crepes are like staples of my kitchen:)

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