Gluten Free Crepes + Filling

Gluten Free Crepes + Filling

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 plant
1 tablespoon of corn oil
1 teaspoon (tsp) sweetener in own powder for cooking and baking, or (2 tablespoons (soup) of sugar).
1 whole egg
1 pinch of salt
The dough is consistent and liquid, if it is thicker 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


Way of cooking the crepes.

Grease lightly with oil a nonstick skillet of 15 'to 20' inches wide, lead to the fire to warm.

Once heated, remove excess oil with a paper towel and pour a mass shell, go around the pan until the dough spread throughout 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.
After cutting with cut stainless, or the mouth of a glass.
* Smaller crepes Serve Festinha Child *.

Fillings:

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

II - Option:
Sweet condensed milk with mining cheese,

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

IV - Option:

You can put stewed peaches, figs, pineapple and others.
chopped or blended with whipped cream.
Use your creativity.

Note:

You can add the mass almonds walnuts or Brazil nuts.