Gluten Free Blueberry Crepes...Delish!

 

 



Blueberry Crepe's ...Delightful!

1 egg white
3/4 Cup Bob's Red Mill All Purpose Gluten Free Flour Blend
2/3 Cup Organic Milk
2 Pinches Baking Soda
1 tsp. Sugar
1/4 tsp. Pure Almond Extract (optional)

Directions: Pulse ingredients in your Ninja, food processor or blender.  It will be very, very, liquidy and runny.  This is the secret to great gf crepes.  Using non-stick cooking spray, on medium heat, preheate a  6-8" skillet. Pour enough batter to cover the bottom portion of the pan as in the above pic.  It doesn't take much, so don't get over zealous.  Cook 1 minute or so and flip.  Fill with something sweet.

Filling: 
Yogurt (Dannon-All Natural Vanilla Yogurt (Low-fat) or Stonyfield Organic French Vanilla Yogurt (Low-fat).
Blueberries (Fresh or frozen will do.)  The recipe below is for frozen fruit.
Sugar (optional-just for thickening)

Directions: On medium heat, place 1/4 Cup Frozen blueberries in heated skillet, add 1 Tbsp. Water.  Let cook till it begins to sizzle and water starts to bubble.  Add 1 Tbsp Honey or 1 Tbsp Sugar.  Cook on high 5-min while stirring.  Once the liquid starts to reduce and thicken turn off heat and spoon into crepe.

You can use these as tortillas, they fold great.  They are best fresh. Once refrigerated they get stiff.  You can re-heat in microwave, but nothing beats the fresh taste of Crepes.