Make a French classic gluten-free with this ingenious recipe. You can substitute orange juice for the Grand Marnier, if desired.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
41 mins
total:
41 mins
Yield:
Serves 9 (serving size: 2 crepes, 1/3 cup fruit mixture, and 1 tablespoon yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 2 teaspoons sugar, and salt in a medium bowl; stir with a whisk. Place milk, melted butter, vanilla, and eggs in a blender; process 15 seconds. Add flour mixture; process 1 minute or until smooth.

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  • Heat a 10-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Remove pan from heat. Pour a heaping 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 45 to 50 seconds.

  • Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 25 to 30 seconds.

  • Place crepe on a towel; cool. Repeat procedure with remaining batter, stirring batter before making each crepe. Stack crepes between layers of wax paper or paper towels to prevent sticking.

  • Combine strawberries, banana, Grand Marnier, and 1 teaspoon sugar in a medium bowl; toss gently to coat.

  • Fold each crepe in half, then in half again to form a triangle. Spoon fruit mixture over crepes; top with a dollop of yogurt.

Source

Gluten-Free Baking

Nutrition Facts

176 calories; fat 6.1g; saturated fat 3.3g; mono fat 1.8g; poly fat 0.6g; protein 5.5g; carbohydrates 25g; fiber 1.4g; cholesterol 75mg; iron 0.6mg; sodium 146mg; calcium 81mg.
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