My roommate was talking yesterday about crepes, so I woke up hungry for them. After a quick internet search, I found this recipe from Kill The Gluten (great blog name!) and adapted it based on the ingredients I had in my pantry for a single serving. It’s best to start with the filling; the apple takes awhile to bake. 🙂 But here’s the new recipe:
1/4 cup plus 1 Tbsp brown rice flour
3 Tbsp tapioca starch
1/2 tsp raw cane sugar
1/8 tsp salt
1/2 cup almond milk
1 1/2 tsp applesauce
Combine dry ingredients. Add egg and stir until completely worked through flour mixture. Add half of the almond milk and stir until the lumps are dissolved in a thin batter (this took me about 5 minutes of constant stirring with a fork). Add applesauce and combine.
Pour half the batter into a lightly-greased skillet on medium heat; flip once bubbles start to form. Fill with fruit (see below for the filling I used today).
Makes 2 crepes.
Apple Cinnamon Filling
1 medium MacIntosh apple
2 Tbsp peanut butter
Maple sugar (or raw cane sugar)
Heat oven to 350. Bake apple for ~15 minutes, or until it starts to turn soft. Remove from oven and slice. While the apple is baking, warm peanut butter in the microwave so it’s soft (I did it for 30 seconds). Spread warm peanut butter on each crepe, top with apples, and then sprinkle cinnamon, nutmeg and maple sugar to taste (I did about 1 tsp, a pinch, and another pinch, respectively 🙂 ). Fold crepes over, throw in the still-warm oven for a few minutes if needed, and then sprinkle with powdered sugar before eating/serving. Enjoy!