Crepe's! Decadent and Gluten-Free!

I was looking at a friend’s blog yesterday and saw a Gluten-free recipe for crepes. Her blog is about converting the entire Bon Appetite’ Cookbook into Gluten-Free. Go Becky! So ambitious and dedicated! So, she has this crepe recipe and I thought about a recipe I’ve perfected for crepes. They are so perfect that you can eat them sans filling and they are still amazing. So, I am putting that recipe here and also the gluten-free version along with my favorite fillings. To visit Becky’s blog, and you must even if you are not Gluten-free! Go to http://beckydoesglutenfree.blogspot.com

Serves 4/ 8 crepes

1 Cup Flour (domata or sorghum with 1 tbsp. xanthum found at Whole foods and Hy-vee)

2 eggs

½ cup Milk

½ cup Water

2/4 tsp. salt ( I use Himalayan. Hy-vee has the best deal)

2 Tbsp. Unsalted butter, melted

1/3 cup Sugar or Agave Nectar

¼ cup Powdered Sugar

1 tsp. Vanilla

½ tsp Cinnamon

3 drops Orange oil ( 100% essential from NOW products at Whole Foods)

More water as needed

In a large bowl, sift together all dry ingredients, set aside.

In another large bowl whisk together all wet ingredients. Gradually, sift the dry ingredients into the wet until thoroughly mixed smooth. Add more water if needed to acquire consistency to just lightly coat the back of a spoon.

Lightly oil pan, preferably a crepe pan if not at regular frying pan or griddle will do, place over medium-high heat.

In a ¼ to ½ cup pour batter from the outside of the pan to the middle in a circular motion. Then quickly tilt pan in a circle to evenly coat the entire bottom of the pan.

Cook 2 minutes on each side or until lightly golden brown. Use a wide spatula to loosen and flip the crepe.

Place on plate and fill along the middle then fold the sides over the filling.

Fairy Butter Filling

8 oz Cream Cheese

1 Egg yolk

1 tsp vanilla 5 drops Orange oil

1 stick Unsalted Butter

½ cup Sugar or Agave Nectar

½ cup Heavy or Whipping Cream

1/8 tsp Nutmeg

½ tsp. Cinnamon

In a large bowl, cream above ingredients with a mixer.  Sprinkle some fresh raspberries over the top and then fold into crepe, yum!

Any unused portion requires refrigeration. This is also great on sugar cookie.

Amazingly Healthy good For You Chocolate sauce

3/4 cup Coconut Oil (Foxfire Herbals has the best deal, or Whole foods and Hy-vee)

1 cup Agave Nectar

1 cup Raw Cacao Powder (Navita found at Fox fire Herbals)

Heat a small sauce pan on low for 5-7 minutes- just until a tsp of oil will slowly melt when placed in pan.  Remove from heat and add oil. You do not want ot over heat coconut oil, it will melt at about 80 degrees.

Genlty melt oil and mix in agave and cocoa. Pour over crepes. Enjoy!

If you refridgerate this sacue it becomes a fudge!