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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 6.4 g
  • Cholesterol: 83.6 mg
  • Sodium: 165.8 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.5 g

View full nutritional breakdown of Gluten Free Crepe Suzette calories by ingredient
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Gluten Free Crepe Suzette

Submitted by: SUZABELLA67
Gluten Free Crepe Suzette

Introduction

For this recipe, you will need a hand mixer, a sifter, olive oil spray, mixing bowls an 8" skillet and a 12" skillet For this recipe, you will need a hand mixer, a sifter, olive oil spray, mixing bowls an 8" skillet and a 12" skillet
Number of Servings: 8

Ingredients

    One cup of your favorite gluten free flour mix
    1/4 cup sugar
    1/4 tsp. salt
    1/3 tsp. xanthan gum
    1/2 tsp vanilla extract
    2 Tbsp. melted butter
    1/3/4 cups milk
    3 large eggs
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    fresh or frozen strawberries
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    8 oz. Plain yogurt
    1/4 cup sweetened condensed milk

Directions

Blend dry ingredients through sifter into mixing bowl.
Add one egg at a time, blending each thoroughly.
Melt butter and add to batter, mix well.
Add milk and vanilla slowly until it is well blended.
Your batter should have a creamy consistency.
Add extra milk if batter is thick or lumpy.
Cover and set aside for one hour at room temperature.

Prepare strawberries. If frozen, rinse to thaw enough to slice. Leave some whole or halved for garnishment and set aside.

Combine yogurt with 1/4 cup sweetened condensed milk and whip for several minutes until light and airy.

Heat your 8" skillet on one burner and the 12" skillet on another. Spray with olive oil cooking spray. Use medium-low heat for best results. Do not burn.

Pour batter into the 8" skillet to cover the center. Turn frying pan to coat to the edges. When batter appears to be drying out on top flip into the 12" skillet to cook on the opposite side, removing after a few minutes. Crepes should have a nice golden brown color. Repeat process until all batter is gone.

Spoon strawberries into the center of your crepe and fold edges to cover.
Top with Yogurt mixture and garnish with a few whole or halved strawberries.
Serve warm.




Serving Size: Makes 6-8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SUZABELLA67.






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