Crepes are by far one of our favorite breakfasts. They take a bit longer to make but they are so worth it! I've tried a variety of gluten free recipes but keep going back to Pamela's mix and the recipe they have on their bag. We usually fill our crepes with spiced peaches (I can them each summer) and then top with cool whip.
Ingredients:
1 cup Pamela's Baking & Pancake Mix
1-1/3 cup water
1 egg
1 tablespoon oil
Instructions:
Mix ingredients in a bowl using a wire whisk. Batter will be very thin. Pre-heat a 12 inch pan on low to medium-low heat. Pre-grease the pan before cooking 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.
Notes: We double this recipe for our family of 5. If you're not gluten-free I imagine you could substitute your normal pancake mix for Pamela's mix.
Recipe from: http://pamelasproducts.com/crepes/
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