(makes about 14 crepes)
1 ½ cups of cornstarch*
¾ cups tapioca flour*
2 tablespoons sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
pinch of salt
3 eggs
2 ½ - 3 cups of milk (enough to make a thin batter)
*OR you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least ¾ cup of cornstarch because the crepes are lighter.
Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter.
Spray a 7 inch frying pan or coat w/ oil and heat the pan until its hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and c...
Ingredients:
3 eggs
1 ¼ cup milk (we use rice milk)
¾ cup Open Original Shared Link
1 tablespoon sugar
½ teaspoon salt
Directions:
Beat eggs until thick, stir in milk, add dry ingredients, mix until smooth. Cook in a crepe pan or rounded frying pan (may need some oil).
Eat like pancakes, or add crepe fillings.
Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock to create a thick, delicious soup that is certain to please.
Ingredients:
3 leeks sliced thin
3 cups chicken broth
1/4 cup heavy whipping cream
1 large onion, sliced
1 cup potatoes, peeled and thinly sliced
1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
Directions:
Melt butter in a large stock pot over low heat.
Add leeks and onion, cover, and gently sweat until soft, about 8-10 minutes. Do NOT let them brown.
When leeks and onions are soft, add potatoes, salt, pepper, ...
Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard.
Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé.
Ingredients:
4 large boneless pork chops, extra thick
½ cup chicken broth
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons chopped chives
1 teaspoon fresh lime juice
3 tablespoons brandy
3 tablespoons chopped fresh Italian parsley
2½ tablespoons Dijon mustard
1 teaspoon sugar
1¼ teaspoon salt
1 teaspoon fresh coarse ground black pepper
Directions:
Heat oven to 350 degrees F.
Sprinkle pork chops with with salt and pepper.
Heat 1 tablespoon each oil and butter in large skillet.
Brown chops quickly over high heat on each side.
Remove ski...
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