Tuesday, 1 May 2012

Stuffed crepes (with gluten)

Here is the gluten version... Leftover chicken soup stuffed crepes.

For the crepes:
- 2 cups of all purpose flour
- 1 tsp of salt
- 1 cup of buttermilk (1 cup of soy milk with a tsp of vinegar)
- 1 cup of soy milk
- 2  Tbsp of oil ( I used Canola oil)
- 1/2 cup of water (only if needed).

mix all the dry ingredients together. In a jug, mix all the wet ingredients together. Pour the wet ingredients with the dry ingredients. Mine looked very liquid but it cooked nicely.
Heat a non stick frying pan and  spray with oil or melt a little nob of butter. I used 2 big tablespoons of batter for the size of my pan. Cook the first side until you can easily lift up the crepe, around 2 minutes, flip it and cook for another minute or 2.

You can find the rest of the recipe on this link and feel free to post some ideas for fillings: 

My little Dude loved it and almost cleaned his plate. The portion might have been a little big.

Happy Baking everyone :)

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