Posted by Richard Castonguay on 2/12/2016
1/3 cup (5½ ounces) of euforia Gluten Free Flour Blend (without xanthan gum)
3 tbsp Sugar
2 Eggs, large
½ cups Whole Mil
Tbs Butter, very soft
a medium bowl, whisk flour/sugar/salt.
In a separate bowl, combine milk/butter/eggs
Add wet ingredients to dry, mix until batter is smooth
Heat small amount of oil in a crêpe pan (test pan temperature by using a tbsp of batter - when it's the preferred brownness, the pan is the proper temp. This can take about 5 minutes or more)
Pour ¼ cup of batter into the pan, tilt to spread the batter into a thin layer. Cook for 20-25 seconds until the edges start to brown
Flip to cook the other side, then place on a paper towel to remove any excess oil
Fill in a line with preferred filling (such as a berry compote), roll and top with yogurt or whipped cream
This recipe has been tested with and without xanthan gum with slight differences. The crêpe with xanthan gum was slightly
more firm and slightly tougher. The
differences were subtle but noticeable.