Gluten-Free Pamela's Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
*Pamela’s Baking & Pancake Mix, 1.5 cupWater, tap, 1.5 cup (8 fl oz)Cinnamon, ground, 1 tspEgg, fresh, whole, raw, 4 largeVanilla Extract, 1 tspSafflower Oil, linoleic, 1 tbsp
Blend all ingredients together; either by hand or with a blender or hand mixer.
Heat a griddle or large flat, round skillet (10 - 12") over medium-low to medium heat. For the first crepe, you MAY want to add a drop of oil to the skillet. Remember - the first crepe (no matter who you are) is usually going to be your "throw away" crepe.
When the griddle or skillet is hot ...
Using a ladle (my ladle pours exactly 1/4 cup) or a 1/4 cup measuring cup, pour batter in a swirling motion from center to edge of pan AS FAST AS YOU CAN. The batter will set almost immediately, so you have to move quickly.
If you have holes or gaps, pick up your skillet and swirl it around to cover those holes - but, again, move very quickly. If you have a griddle, drip batter into gaps.
When the batter is cooked, the edges will pull away from the skillet or griddle and curl a little. If your fire is too high, this will happen too late and the crepe will be burned. The heat is something you have to figure out with trial and error - every stove is a little different.
When the edges start to curl, you can either flip the crepe carefully over or, if you didn't pour too thickly, the crepe is actually done at this point. I pour too thick sometimes, so I have to flip the crepe.
To flip or remove the crepe: use the flattest metal or wood spatula you have - a long bladed one is best. Carefully slide the spatula under the outer edge of the crepe and move it around all sides to loosen the crepe. It SHOULD come right out - you need to pick it up carefully and quickly flip it onto a plate. It's all in the wrist! I invariably have one that sticks if my heat isn't just right, so you just have to deal with the mess.
Enjoy!
Serving Size: 1/4 cup batter; should make 10 crepes
Number of Servings: 1
Recipe submitted by SparkPeople user RAVENEGO.
Heat a griddle or large flat, round skillet (10 - 12") over medium-low to medium heat. For the first crepe, you MAY want to add a drop of oil to the skillet. Remember - the first crepe (no matter who you are) is usually going to be your "throw away" crepe.
When the griddle or skillet is hot ...
Using a ladle (my ladle pours exactly 1/4 cup) or a 1/4 cup measuring cup, pour batter in a swirling motion from center to edge of pan AS FAST AS YOU CAN. The batter will set almost immediately, so you have to move quickly.
If you have holes or gaps, pick up your skillet and swirl it around to cover those holes - but, again, move very quickly. If you have a griddle, drip batter into gaps.
When the batter is cooked, the edges will pull away from the skillet or griddle and curl a little. If your fire is too high, this will happen too late and the crepe will be burned. The heat is something you have to figure out with trial and error - every stove is a little different.
When the edges start to curl, you can either flip the crepe carefully over or, if you didn't pour too thickly, the crepe is actually done at this point. I pour too thick sometimes, so I have to flip the crepe.
To flip or remove the crepe: use the flattest metal or wood spatula you have - a long bladed one is best. Carefully slide the spatula under the outer edge of the crepe and move it around all sides to loosen the crepe. It SHOULD come right out - you need to pick it up carefully and quickly flip it onto a plate. It's all in the wrist! I invariably have one that sticks if my heat isn't just right, so you just have to deal with the mess.
Enjoy!
Serving Size: 1/4 cup batter; should make 10 crepes
Number of Servings: 1
Recipe submitted by SparkPeople user RAVENEGO.
Nutritional Info Amount Per Serving
- Calories: 115.4
- Total Fat: 4.9 g
- Cholesterol: 76.7 mg
- Sodium: 206.5 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.8 g
- Protein: 4.3 g
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