Gluten-Free Crepes with Sorghum recipe
All Recipes Breakfast and Brunch Recipes CrepesIngredients
- 1 cup almond milk 3 eggs 1 cup sorghum flour (such as Bob's Red Mill® 'Sweet' White Sorghum Flour) 1 tablespoon melted butter 1 pinch salt
Nutrition Info
- 107.5 caloriescarbohydrate: 13.7 gcholesterol: 73.6 mgfat: 3.6 gfiber: 1.6 gprotein: 4.5 gsaturatedFat: 1.5 gservingSize: -sodium: 75.8 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Crepes with Sorghum
Directions
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Heat a lightly buttered skillet over medium-high heat.
Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous.
Pour 1/4 cup batter onto the hot pan and swirl quickly to form a thin layer. Cook until there is no liquid on the surface and edges start to lift up from the pan, 2 to 4 minutes. Flip and cook for a few seconds on the other side. Transfer to a plate. Repeat with remaining batter to make about 8 crepes.