Enjoy this guilt- and gluten-free recipe from our friends at GFF Magazine.
Who needs fussy| wheat flourCbased crepes when you can whip up a protein-packed GF crepe batter that doesn’t need to rest overnight| never gets rubbery| and is versatile enough? to become your go-to wrap for everything from breakfast to dinner to dessert? Make it into a snack with a schmear of butter or Nutella or a meal with fillings ranging from saut¨¦ed veggies to sliced sausages to smashed avocado and a fried egg. Regardless| it’s a guiltless cure for the munchies.
This batter can be made and kept in the fridge for up to three days| though you may need to whisk in a tablespoonful or two of water if it becomes too thick. Once cooked| the crepes can be stacked between wax paper or nonstick parchment paper| wrapped airtight| and refrigerated for one day or frozen for up to a month. To serve frozen crepes| defrost them in the refrigerator| then reheat them briefly in a hot skillet.