Saturday, July 21, 2012

Egg Free Strawberry Crepes

Deedley Dee!  Crepes!!  I was so proud of myself when I first made egg free crepes.  I still am every time I make them.  They were easier than I thought they would be too.  Once you get them filled and rolled up, you seriously can't even tell they don't have eggs in them. My hubs, who is a savory-breakfast-kind-of-guy, informed me that he likes these crepes.  One sweet breakfast food that he does like!  :)

{Update:  check out my revised crepe recipe that does not use flax seed}


Egg Free Strawberry Crepes
From Egg Free Bakery
View Printable Recipe Here
1 cup flour
¼ tsp. baking powder
¼ tsp. salt
2 tsp sugar
1-1/4 cup milk
1 flax "egg"
Stawberries, fresh or frozen, sliced 
Strawberry sauce (recipe below)
Whipped topping (recipe below)

Mix 1 tbsp flax with 3 tbsp hot water and let stand 5 minutes.  Meanwhile, mix flour, baking powder, salt and sugar.  Stir in the milk and flax to the dry ingredients and mix until smooth. Lightly grease a 10-inch nonstick skillet and heat on medium heat.  Pour ¼ cup batter onto skillet and quickly rotate to spread batter around the skillet.  Cook until lightly browned, about 20-30 seconds, flip and cook 15-20 seconds longer.  Yields about 8 crepes. 

*Tip- the crepe batter should be thin enough that it easily spreads and thins when you rotate the skillet.  If you find you are having trouble, add a few tablespoons of water to the batter to thin it a little more.  Try to keep the crepes thin and don't overbake them.

Place strawberries down the center of each crepe and roll up. If using fresh, you may mix with a little bit of sugar or honey and let sit for a few minutes to create a "syrup".  If using frozen, thaw first. Top with strawberry sauce and whipped topping.

Strawberry Sauce
From Our Best Bites
  
1 pint strawberries
1/3 c. white sugar
1 tsp. vanilla extract

Wash strawberries and remove stems. Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly. After five minutes, remove from heat and allow to cool slightly. When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Sweetened Whipped Topping
From Our Best Bites

1 c. whipping cream
1/3 c. powdered sugar
1/2 tsp vanilla extract
Combine whipping cream, powdered sugar, and vanilla in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form.

Shared on Allergy Free Wednesdays at Real Food, Allergy Free.

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