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
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.
Add melted butter to mixed batter and use the Masha to mix that in.
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).
You should have a lovely golden brown color. It should take only one minute more on the other side.
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!
