Low GI Crepes

Posted on: December 20th, 2016 by Isabels Free From

gluten free, grain free crepes, wraps

Crepes are easier to make than you would think. These French street-food staples can be dressed up with any number of sweet or savoury toppings and fillings.

Low GI Crepes

Ingredients

100g of Isabel’s wholemeal all-purpose Cassava flour
1/4 teaspoon salt
320ml milk or substitute
2 large eggs
1 tablespoon vegetable oil or melted unsalted butter.

Method

In a large bowl combine the flour and salt. Make a well in the middle, then add the eggs, oil or butter and mix well.

Add the milk to the mixture and mix carefully until smooth.  

Heat a 12-inch non-stick frying pan over medium fire. Lightly coat with oil. Add ladle full of batter and swirl to completely cover bottom of pan. Cook until underside of crepe is golden brown, 1 to 2 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of frying pan and repeat with remaining batter. (recoat pan with oil if necessary.)

COOK’S NOTES

If not eating the crepes immediately, cool crepes over a cooling rack, then fold them and wrap individually in baking paper or foil and refrigerate up to 3 days or freeze up to 2 months.

 
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