Whip up these gluten-, dairy-, soy-, refined sugar- and egg-free Pumpkin Crepes. They’re easy to make, and your kids will love adding toppings to create their own variation.
- 1½ cups all-purpose gluten-free flour mix
- ½ teaspoon xanthan gum
- ½ teaspoon pumpkin pie spice
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup pumpkin puree
- 1½ cups water
- 2 large eggs
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla
In a small bowl, combine all dry ingredients.
In a larger bowl, combine all wet ingredients.
Combine the wet and dry ingredients, whisking until nearly smooth (a few lumps are all right).
In a hot frying pan at medium heat, pour ¾ cup of batter onto the middle of the pan. Lift the pan and turn it to distribute the batter over the entire bottom of the pan. When little holes and air bubbles form in the top of the batter, use a spatula to carefully flip the crepe over and brown the other side. This does not take long.
Top with your favorite syrup and fresh fruit and sprinkle with sugar, or add any other toppings desired.
Cook’s tips: The following flour blend works well in this recipe: 4 cups superfine brown rice flour, 1⅓ cups potato starch, ⅔ cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Add more milk if the batter is too thick to spread nicely across the pan.
Nutrition Analysis: 330 cal, 10 g fat, 95 mg chol, 340 mg sodium, 54 g carbs, 3 g fiber, 5 g sugar, 6 g protein.
Jeanine Friesen is a recipe developer and is the author of The Everything Guide to Living Gluten-Free. Her website, Faithfully Gluten Free, can be found at at faithfullyglutenfree.com.