GLUTEN-FREE CREPES WITH SORGHUM
I love crepes, but I'm gluten free, and I thought I'd never enjoy them again. Good news is, the original crepes are made with buckwheat flour, which is gluten free. I like them but they take overnight preparation, and as a mother of young kids, sometimes I just want to do something quick, so I tried sweet white sorghum flour, and the result was a light batter that holds great, and has soft texture and mild flavor. Excellent to make sweet or savory crepes. Stuff them with ham and cheese, chicken and your favorite sauce, smoked salmon, beef strips, veggies, eggs, or fruit and yogurt. Let your imagination inspire you.
Provided by maria joesaar
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 13m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a lightly buttered skillet over medium-high heat.
- Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous.
- Pour 1/4 cup batter onto the hot pan and swirl quickly to form a thin layer. Cook until there is no liquid on the surface and edges start to lift up from the pan, 2 to 4 minutes. Flip and cook for a few seconds on the other side. Transfer to a plate. Repeat with remaining batter to make about 8 crepes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 13.7 g, Cholesterol 73.6 mg, Fat 3.6 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 75.8 mg, Sugar 1.1 g
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Liza Akhter
[email protected]These crepes were amazing! I will definitely be making them again.
Isaac Wilson
[email protected]I'm not sure what went wrong, but my crepes turned out really thick and rubbery. I think I may have overmixed the batter.
Brenda Flores
[email protected]These crepes were a bit time-consuming to make, but they were definitely worth it. They were so delicious and everyone at my brunch loved them.
Savage Comedy
[email protected]I've made these crepes for my family several times now and they always love them. They're a great way to use up leftover ingredients.
khowar mailis
[email protected]These crepes were a bit too eggy for my taste, but they were still very good.
Agha Naeem silachi Agha Naeem silachi
[email protected]I love how versatile this recipe is. You can fill the crepes with anything you like, making them a great option for breakfast, lunch, or dinner.
Gregory Esposito
[email protected]These crepes were a bit bland for my taste, but they were still enjoyable. I think they would be great with a sweeter filling, like Nutella or jam.
mr.sandip paudel
[email protected]I'm not a huge fan of sorghum flour, but I was pleasantly surprised by these crepes. They were light and fluffy, and the flavor was not overpowering.
Abdullah Zulfiqar
[email protected]These crepes were delicious! I used a variety of fillings, including fruit, cheese, and ham. They were all amazing.
Denise Laird
[email protected]I found that the crepes were a bit difficult to flip, but I think that was just a matter of practice. Overall, I was very happy with the recipe.
Mildred Alarcon
[email protected]These crepes were a bit too thick for my taste, but they were still very good.
minase Jemal
[email protected]I love that this recipe uses sorghum flour. It gives the crepes a slightly nutty flavor that I really enjoy.
Frakow
[email protected]I've made these crepes several times now and they always turn out great. They're a perfect breakfast or brunch option.
MUSLIMS MEDIA
[email protected]These crepes were a bit more challenging to make than I expected, but they were worth the effort. They were so flavorful and satisfying.
Eboagwe Favour
[email protected]Followed the recipe exactly and the crepes came out perfectly. They were so delicious that I ate them all in one sitting!
Eley Serero
[email protected]I was skeptical at first, but these crepes turned out amazing! The sorghum flour gave them a unique flavor and texture that I really enjoyed. I will definitely be making these again.
Jacob Campbell
[email protected]These crepes were a delightful surprise! I've tried other gluten-free crepe recipes before, but these were by far the best. They were light, fluffy, and had a slightly sweet flavor that paired perfectly with the fillings I chose.