Gluten Free Crepes with Scandinavian Delights Boysenberry Fruit Spread
1 1/4 cups milk
2 large eggs
2 tablespoons melted butter
1 cup all-purpose gluten-free flour mix (Cup4Cup works great)
12 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon vanilla
1/8 teaspoon gluten-free baking powder
Light olive oil or butter to grease the skillet pan
Pour milk, egg, melted butter and vanilla into a large mixing bowl. In a separate bowl whisk the dry ingredients together. Add the blended dry ingredients to the wet ingredients and whisk just until combined and smooth. The batter should be the consistency of thin pancake batter. Add more milk, one teaspoon at a time if the batter is too thick.
Batter can be made ahead of time and refrigerated for up to one day.
To Cook Crêpes
Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon butter to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe) Pour 1/4 cup of batter into the heated skillet.
Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.
Serve with your favorite Elki brand Gourmet Preserves