Corn Crepes (Gluten-Free) - Recipelink.com

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Having a gluten allergy does not mean you have to sacrifice fine dining! With more than 200 delicious, gluten-free recipes to choose from, you’ll start to see your diet restrictions as benefits, rather than deprivations!

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The No-Gluten Cookbook: Delicious Recipes to Make Your Mouth Water - All Gluten-Free!

Authors: Richard Marx, Nancy Maar, Kimberly A. Tessmer

Date:

ISBN: 1598690892

Publisher: Adams Media Corporation

Paperback

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Corn Crepes (Gluten-Free)
Recipe from: The No-Gluten Cookbook
by Richard Marx, Nancy Maar, Kimberly A. Tessmer
Cookbook Heaven at Recipelink.com

You can make these in advance and store them in the refrigerator or freezer.

Makes 12 crepes

2 eggs
1 cup milk or buttermilk
1 teaspoon salt or to taste
1 cup corn flour (available in Latino markets with slaked lime)
2 teaspoons sugar (optional)
2 tablespoons butter, melted
Vegetable oil for frying crepes

Place the eggs, milk, and salt in your food processor and whirl until smooth. With the motor on low, slowly add the flour and spoon in the sugar if you are making sweet crepes. Scrape down the sides of the jar often. Add melted butter.
Heat a nonstick pan over medium heat and add a spoonful of vegetable oil. Pour in the batter to make the crepes. Tilt the pan to spread the batter evenly.
Place crepes on sheets of waxed paper that have been dusted with extra corn flour.
To store, place in a plastic bag in refrigerator or freezer. You can stuff these with gluten-free salsa, jack cheese, and gluten-free sour cream, or with mashed fruit such as strawberries.

Storing Crepes:
To store crepes, simply put a bit of corn flour on sheets of waxed paper and stack the crepes individually. Then put the whole stack in a plastic bag and store in a refrigerator or freezer.

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