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Thursday, July 5, 2012

Allergy~Friendly Crepes - What a fun and tasty way to celebrate the 4th~

I can claim NO origination for the following recipe.  I borrowed it from the first allergy cookbook I ever bought, The Food Allergy News Cookbook.   This particular recipe is milk-free, egg-free, peanut-free, soy-free, and nut-free.  It can also be wheat-free and gluten-free.
Smart Allergy~Friendly Crepes 


You can find the original recipe 0n page 43, 'Almost French Crepes'.  The bolded ingredients indicate the changes I made.  The bracketed red colored ingredients are those from the original recipe.  


July 4th French Crepes
dairy-free, egg-free, peanut-free, tree nut-free, soy-free
(Easily made wheat-free/gluten-free)


1/2 C flour (1/4 C oat flour; 1/4 C rice flour)
1 T sugar
1/8 t salt
3/4 C water
1 1/2 T water, 1 1/2 T oil (vegetable), 1 t baking powder; mixed together
Raspberries (6 T apricot preserves)
1 1/2 t powdered sugar (or as much as you like~)

In a medium  bowl, combine the flours, sugar, salt, water, oil, and baking powder mixture.  Set aside

Coat a 10 inch non-stick skillet  with cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers pan with thin film. 


Cook approximately 1 minute.  Lift edge of crepe carefully with a spatula for doneness.  Flip and cook an additional 30 seconds or until light golden color.  Remove to plate.


Place as many freshly picked (or store bought~) raspberries as you would like over the pancake, and sprinkle with a little powdered sugar.  


Roll up.  Sprinkle some more with powdered sugar.



The best part of this personal recipe is that the extra fruit balances out the calories from the powdered sugar.  Well, at least that's what I told myself as we ate these for breakfast~


3 comments:

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