Some people think you have to have a special mix to make gluten free desserts or at least a bunch of different flours.  Not the case! I make these gluten free crepes all the time--for breakfast or dessert.  They are quick enough to make in the morning or after a meal--no planning necessary. The only "GF" product you need is brown rice flour.  I made them almost dairy free as well by using almond milk, but you can use any kind of milk you like.  Cow milk does make them a bit more "crepe-y"--more pliable, but most people won't know the difference no matter what milk you use.  They do have butter, so they are not truly dairy free.
To make crepes for two people, all you need is:
  • 1/2 cup milk
  • 1/2 cup brown rice flour or sorghum flour
  • 1 egg
  • 1/8 tsp salt
  • 1-2 teaspoons butter (if you are using a non-stick pan, 1 tsp should be enough)
  • 1/4 cup chocolate chips (optional substitute: Nutella)
  • one banana 

Put 1/2 cup milk into a 2 cup measuring cup
Add 1/2 cup brown rice flour and 1/8 tsp salt
Add one egg and mix well
Add one Tablespoon of butter, melted.  If using a non-stick pan, you can cut butter in half.  I used an iron skillet.  Mix into batter well.
As you pour the batter into the pan, tilt the pan around so the small amount of batter you add will cover the bottom of the pan, making a thin crepe
When an edge is cooked enough to be pulled up, pick it up with your fingers and flip it over.  Cook only for about 10 seconds before taking it out of the pan. Set aside while you make the rest of the crepes.  Also in the meantime...
put some chocolate chips into a microwave safe bowl and cook on high for 1 minute.

Stir until they are all melted.  Keep stirring, they will melt.  I don't know why people use double boilers anymore, microwaves are great for melting chocolate.
Assemble crepes.  Chocolate in the middle of the crepe, sliced bananas over that, then roll and turn over.
Top with chocolate and/or powdered sugar.  I didn't have any powdered sugar today.  

Here's a pic of sorghum crepes with blueberries on top.  I've found that sorghum flour works better with almond milk while brown rice flour works better with soymilk or regular milk.  To make the blueberry topping, put a cup of frozen blueberries, a splash of water,1 tablespoon sugar and 1/2 tsp cornstarch in a saucepan. Turn on medium high until it starts to boil, then turn down and simmer just until blueberries are warm and juice thickens.



I know some of you will say--this is full of sweet stuff, it can't be healthy!  Come on now, I know you eat sweet stuff all the time:  granola bars, cereal, juice, cookies, candy.  This dessert actually has no sugar beyond what is in the chocolate and the bananas.  Just because a person is gluten free, that doesn't mean they never get to eat dessert!  Here is a sneak peak at my upcoming cake episode on Eat Here Now, my gluten free cooking show...

Gluten Free Pineapple Upside Down Cake!
It's half gone because it's that good.  I made it last night.  Tune in soon!






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