BLUEBERRY CREPES GLUTEN FREE

Yes, You can make good gluten free crepes! No need to use wheat to make crepes,I made a batch off Blueberry crepes using Bobs Red Mill All purpose baking flour, which is  a good mixture of gluten free flours. I liked the out come ,very tasty
By CHEF 420 Yes, You can make good gluten free crepes! No need to use wheat to make crepes,I made a batch off Blueberry crepes using Bobs Red Mill All purpose baking flour, which is  a good mixture of gluten free flours. I liked the out come ,very tasty
By CHEF 420

INGREDIENTS:
2         Eggs
1         cup Medicated milk
1         Tablespoon  vanilla extract
 1        cup alternative flour blend

1         Tablespoon sugar
DIRECTIONS:
Mix your dry ingedients and the wet ingredients seperately first then make an indentation in the flour sugar mix and add the milk,egg, vanilla mix, incorporate pulling the flour from the sides of the bowl.
Batter will appear slightly liquid, let sit for 5 minutes, then mix well.
Pre-heat a small saute pan on medium high heat. I like a good non-stick pan with a Tablespoon of vegi oil.
Holding your pan by the handle, pour 3 Tablespoons of batter into Hot pan. Quickle swirl and tilt the pan in all directions to form a thin and round layer of batter.
Cook until the batter loses its wet look, and the edges start to brown a lttle.
Carefully turn over with a spatula and brown the other side for a few seconds.
Remove and stack on a plate, cover and place plate in an oven set to its lowest setting to keep warm until ready to fill with the bluberry sauce
Blueberry Sauce
2         cups blueberries fresh or frozen*
2         cups water
11/2    cups sugar
2         cups blueberries( for later)
1/2      cup co-flo or corn starch
1         cup  COLD water
*Frozen blueberries take longer to get boiling and tend to break down more easly when you stir, I like using fresh when they are available.
In a larg stock pot place the water and sugar mix well then add two cups of berries, set on the stove at medium high to high heat and stir ocasionally.
Mix blueberries with a spoon to avoid crushing, some, of course will need to be sacrificed for flavour.
While berries are warming up, in a small bowl add the COLD water to the cornstarch.You will need two hands for this as the bowl will want to move around.The mix will be very dence, continue to mix until the lumps are gone and you have a smooth stream from a spoon.
Here you are going to have to sacrifice some of the blueberries. When the sauce is boiling  well , slowly drizzle in the cornstarch mix, at the same time mix with a wire whisk making sure to incorporate the cornstarch, otherwise it will clump up instead of thickening the sauce.
**WARNING**
**The sauce will be very hot at this point if you splash it on yourself it will burn you !!**
Now after the sauce is thick fold in carefully the other two cups of blueberries. If you have used frozen berries then you are ready to eat, if you have used fresh wait three or four min to cool a bit, and your ready!
   -fill - fold - fold - flip - fin !!

 

GLUTEN FREE COOKING

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