It’s Christmas Eve. The original plan was to have the Brightwell’s over for lunch/dinner and go to our church’s Christmas Eve service. However with the whole family on anti-biotics from sinus infections that plan had to be changed. Since it is Christmas Eve we wanted something special, however easy since none of us were really feeling up to a huge meal. That’s when visions of crepes came dancing in my head. But crepes with no egg, or wheat or milk for that matter…. I went searching the internet and came upon this recipe for a crepe. I was fresh out of potato starch, but corn starch and tapioca starch can pretty much be substituted for potato starch in most recipes. A few tweaks here and there and they were pretty yummy. We ate them too fast to take any pictures though, next time I’ll try to shoot some before we devour them.

Allergy Free Crepe

1/3 cup + 2 tbsp cornstarch
1/3 cup tapioca flour
1/3 cup sorghum flour (I’m sure you could use rice, millet or any other gluten free flour here)
3 tsp enerG egg replacer, dry (not mixed with any water)
1/2 tsp salt
1 cup non-dairy milk
1/4 cup water
4 tsp olive oil
1/2 t sugar

Mix all the dry ingredients together, then add the non-dairy milk, water, oil and sugar. Mix well with a wire whisk for 2-3 minutes. Refrigerate as long as possible. Overnight is best, but 30 minutes is better than nothing. If you have a crepe pan great! If not, use a small skillet. Pour just enough batter on a medium-high preheated pan to make a thin layer across the base of the pan, I used a very full 1/4 for my small skillet. Gently swirl the pan so it’s bottom is covered with batter. Cook  about  1 minute until the sides start to lift away from the pan, flip and cook another minute. Take off and fill with whatever your heart desires.

We did two types. Brad had 2 with sliced peaches with a sprinkle of brown sugar. Landon had sunbutter (super yummy peanut butter substitute) with sliced bananas. I had one of each. They were yummy.

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