Delicious Gluten Free Crepes

Crepes are some of my favorite breakfast dishes! Me and my grandpa love to make them together, and whenever we see him, crepes is almost always one of the meals we make. After making normal crepes for so long, I decided to try my hand at gluten free crepes. They worked great!

For the Crepes:

• 1 tablespoon sugar
• 4 large eggs
• 1 cup finely sifted oat flour
• 1 1/2 cups milk
• 1 teaspoon xanthan gum

For Fruit Filling:

• 1 1/2 cups apples
• 1 cup berries
• 3 tablespoons water
• 2 tablespoons sugar
• pinch of cheese (optional)

Utensil's:

• blender
• frying pan
• saucepan

Crack the eggs into your blender. You can blend them first to make sure that they are perfectly smooth, but I find that they get really well incorporated whether or not you do that. After that, add your milk- depending on the texture of the batter when it is finished mixing, you might want to add more. I speak about that more in step------------------.

Add your dry ingredients- flour, sugar, xanthan gum- then blend until smooth, about thirty seconds. Set aside batter and turn to the filling!

Take three apples (as much as will equal a cup when cut) and cut then using an apple corer. Since this was going to be for breakfast and it can take some time to cut all the apples, especially since I was also making a large amount of normal crepes as well, I decided to cut them in advance. This is not a must, but it can help if you are on a short time schedule. If you plan on doing it a night in advance, then sprinkle apples with lemon/lime juice to keep their color and some cinnamon for flavor, and store in an air tight container.

If you do not plan on doing the apples in advance, then take your cut apples and put in a saucepan with berries and sugar. Add water as well to keep it from burning to the bottom, then mix so that the sugar is over everything.

Set the saucepan on high heat and bring to a boil, then reduce to a simmer. Then you are done with the filling! I recommend making the filling a little bit before you start flipping crepes because I find that it's just too hard to deal with the fruit filling and keep the crepes from burning all at the same time!

Now back to the crepes! Drizzle a little oil over your frying pan and spread with a pastry brush or paper towel.

You are going to want your frying pan pretty hot before you pour on the batter, so let it sit for a few seconds. Then take your blender (only the top part where the batter is!) and pour out a little batter onto the pan. Your only going to need to pour a pancake's worth of it on the pan, so don't do too much, otherwise they will be thick and doughy and not the right texture. Pick up the pan and move it about so the batter covers to whole pan. It the crepes slides, well, too bad! It happens!

Leave the crepes on for a minute or so until it gets little bubbles and starts to get darker. If you can't tell if it's ready, just take a little peep underneath the side and it will show you if it's time to flip. When you flip, you might want to use a larger spatula, since it will support the crepe a lot more then the normal sized spatula. Leave the crepe for a few seconds after it's flipped to finish cooking, then take off the frying pan and stick in a little pyrex pan in the oven to keep warm. The opposite side of the crepe should look just like the first side, so don't take it off when it's still light and doughy!

After all the crepes are finished and set in the oven to hold warm, transfer the filling it a good empty surface for where you can fill the crepes. Take one crepes and lay it flat near the saucepan of filling, then, using a slotted spoon, put a spoonful of filling in the middle of the crepe. Try your best to squeeze out all the water, or else you'll have soggy crepes and that won't work too well!

Take one side and roll it over the filling part as shown above. Then place the crepe back in the pan and place in the oven to keep warm while you finish the other crepes. Repeat this step for each crepe.

One really yummy idea that I do is to add a pinch of shredded cheese on top of the filling before you roll it. It's really yummy!

I'm sure you noticed that there was a lot of extra "juice" at the bottom of the filling pan. Don't throw it away! Take all the extra liquid and put in another saucepan (or the same one if you emptied the other;) and put over heat. Add about a cup of pure maple syrup and allow to simmer, then take off heat and serve on top of the crepes! This is a delicious way to reuse the extra liquid in the filling!

Take your crepes and sprinkle a bit of powdered sugar on top, then pour a little of your fruit sauce on top. For another yummy addition, you can add a squirt of whipped cream! Serve and enjoy!