Crepes Gluten Free + IV fillings

Crepes Gluten Free + IV fillings

Ingredients Dough:

I - Option:

Crepe Gluten Free

½ cup (tea) of potato starch
½ cup (tea) almond flour
1 cup of cow's milk, or
1 cup of almond milk, soy, or other vegetable
1 tablespoon of corn oil
1 teaspoon (tsp) sweetener in own powder oven and hob, or (1 tablespoon (soup) of sugar).
1 whole egg
1 pinch of salt
The dough is consistent and liquid, to become more thick add a little more milk if they get thinner put some potato starch flour with almond equal parts.



Prepare the way of Crepe Batter Gluten Free:

Blend all ingredients in a blender, the dough is consistent so that when liquid is pouring


How to cook the crepes.

Grease lightly with oil a nonstick skillet from 15 'to 20' feet wide, lead to the fire to warm up.

After heated the skillet, remove excess oil with paper towels.
Dump a mass shell, go around the pan until the dough spread across the background., Leave the fire until golden brown, turn and do the same procedure on the other side.
Place the crepes under a napkin, until ready to fill.

Other options:

Can make smaller pancakes, use a large skillet, do the same as others.
Then cut to cut stainless steel, or the mouth of a glass.
* Smaller crepes Serve Festinha Child *.

Fillings:

I - Option:
Ice cream, whipped cream with fresh fruit, strawberry, banana sprinkled with chopped raw sugar with cinnamon.

II - Option:
Sweet condensed milk cheese with mining,

III - Option:
Dulce de leche with melted chocolate or powdered

IV - Option:

Can put stewed peaches, figs, pineapple and others.
chopped or mixed with whipped cream.
Use your creativity.

Note:

You can add the dough nuts almonds or Brazil nuts.