I had a hankering the other day.  It’s something I rarely crave but I could not stop thinking about them and I kept thinking, “The Masha will make this recipe SO easy!  No mixers or blenders, just that awesome versatile kitchen tool that is not just for potatoes.”  So I tried it and here’s what happened.

Gluten and Dairy Free Crepes

1 Cup of Brown Rice Flour (or all-purpose gluten free flour mix)

½ tsp salt

1/8 tsp Cinnamon

1/8 tsp Baking Powder

¼ tsp Xanthan Gum

1 ¼ Cup Almond Milk

2 Large Organic Eggs

2 TBSP Melted Butter Substitute (non-hydrogenated)

1 tsp Honey or Agave Nectar

½ tsp Vanilla Extract

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Mix all the dry ingredients in a bowl using a whisk or the Masha (flour, salt, cinnamon, baking powder, xanthan gum).  Be sure to mix well.

In a two cup measuring cup (or another bowl), measure almond milk, add eggs, vanilla, and honey.  Use the Masha in an up and down motion to mix all ingredients together.

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Add melted butter to mixed batter and use the Masha to mix that in.

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Use butter or oil to grease an 8 inch pan or crepe pan.  Using a half cup measuring cup, pour batter in the pan and swirl it around to spread to the sides of the pan.

When batter is bubbly, use a spatula to loosen the batter to flip it over (usually about a minute).

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You should have a lovely golden brown color.  It should take only one minute more on the other side.

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Flip pancake out onto a plate.  Fill with anything you like or just roll them up, add butter and syrup and eat.  Get ready to be impressed!  These are so delicious!

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