Why do we think of some foods as too fancy for everyday life? Crepes fall in this category, but in France they’re actually a very common food, easily made and versatile. In this recipe, a delicate batter cooks up in an instant to satisfy hunger in a hurry. Whisk together gluten-free flour, almond milk, egg and just a touch of butter, sugar, lemon and vanilla for lighter-than-air (and easier-than-pie) French pancakes. Served with a drizzle of antioxidant-rich Manuka honey, they are a sweet, simple pleasure. There really is nothing fancy except the taste!
Gluten-Free Vanilla Crepes with Honey
In large bowl, add all crepes ingredients and whisk until smooth.
Heat frying pan on medium-high and spray with cooking spray.
In pan, pour enough batter to cover bottom with thin layer. (Note: Spread batter as thinly as possible.)
Cook 1-2 minutes on each side, until lightly browned. Repeat until all batter is used.
To serve, place crepe on plate with best side facing down; fold in half, then fold in half again, forming a triangle four layers thick (crepes Suzette fold). Drizzle with honey.