Gluten Free Blender Crepes with Cheesecake Filling

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/4 cups Gluten free flour, high quality
  • 1/4 tsp Salt
  • 1/2 tbsp Sugar
  • 1/4 tsp Xanthan gum

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Milk

• Liquids

  • 1/2 cup Water

Found on thereislifeafterwheat.com

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 2 T butter, melted
• 1/4 tsp salt
• 1 1/4 cups high quality gluten free flour (I used Mamas Almond Blend)
• 1/4 tsp xanthan gum
• 1/2 T sugar

Directions

• Blend eggs, milk, water, and melted butter in a blender until smooth.
• Add remaining ingredients, pulse a few times, and blend on lowest speed just until smooth, stopping to scrape sides of blender with a spatula if needed.
• Heat a large skillet over medium-low heat.
• When skillet is preheated, coat bottom of pan with a little butter or oil (butter tastes best for flavor, but a neutral tasting oil would work, too)
• Pour about 1/3 cup crepe batter into center of pan, pick up the pan, and gently swirl until the crepe is thin and covering bottom of the pan.
• Cook until crepe appears to be mostly set but the top is still a bit wet. Carefully flip and cook the other side. This side will probably only need to cook about 30 seconds since the crepe is mostly done when you flip it.
• When done, remove the crepe to a serving plate and repeat this process with remaining batter. Put a piece of waxed paper between the crepes as you remove them from the pan, so they wont stick together.
• Serve with your favorite topping/filling: Nutella and sliced banana, butter and cinnamon sugar, cream cheese filling with fresh berries, a savory filling, or even just a sprinkling of powdered sugar.