It's Sunday morning and I really wish I had some Nutella crepes and Italian coffee right now... seaside... with a cabana boy serving them to me. ;-) Ok, so much for day dreaming.
I saw this recipe a few weeks ago in the The Gluten-Free Challenge e-newsletter and it has been on my mind ever since. Sunday is usually my cooking day, so maybe I will try making these later today.
Pamela's Crepes
1 cup Pamela's Baking & Pancake Mix
1-1/3 cup water
1 egg (large)
1 tablespoon oil
Yield: approximately 9, 7-inch crepes.
Mix all ingredients together. Batter will be very thin. Preheat crepe pan or a round 12-inch pan (low to medium/low heat). Pre-grease skillet before baking each crepe. Pour 1/4 cup of batter into skillet and quickly rotate pan in circular motion to disperse the batter into a thin, even coat. Air holes will appear, do not try to fill them in. When edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and place flat on parchment or wax paper. Use a paper liner in between crepes when stacking while continuing to cook additional crepes. Keep crepes covered to prevent drying out. Fill with favorite fillings, roll and serve.
*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.
Summer is the season for fresh fruit, so enjoy your favorite berries in cream wrapped in a warm, savory crepe. Or try peanut butter, cashew butter or Nutella (hazelnut spread) and bananas - kids go crazy for that one!
Nutella® does not contain any ingredients derived from gluten containing cereals: wheat, barley, rye, oats or triticale.
I saw this recipe a few weeks ago in the The Gluten-Free Challenge e-newsletter and it has been on my mind ever since. Sunday is usually my cooking day, so maybe I will try making these later today.
Pamela's Crepes
1 cup Pamela's Baking & Pancake Mix
1-1/3 cup water
1 egg (large)
1 tablespoon oil
Yield: approximately 9, 7-inch crepes.
Mix all ingredients together. Batter will be very thin. Preheat crepe pan or a round 12-inch pan (low to medium/low heat). Pre-grease skillet before baking each crepe. Pour 1/4 cup of batter into skillet and quickly rotate pan in circular motion to disperse the batter into a thin, even coat. Air holes will appear, do not try to fill them in. When edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and place flat on parchment or wax paper. Use a paper liner in between crepes when stacking while continuing to cook additional crepes. Keep crepes covered to prevent drying out. Fill with favorite fillings, roll and serve.
*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.
Summer is the season for fresh fruit, so enjoy your favorite berries in cream wrapped in a warm, savory crepe. Or try peanut butter, cashew butter or Nutella (hazelnut spread) and bananas - kids go crazy for that one!
Nutella® does not contain any ingredients derived from gluten containing cereals: wheat, barley, rye, oats or triticale.
Labels: "gluten-free", "Pamela's Products", crepes, nutella
