This recipe is super versatile! Serve it with a simple lemon butter and fresh fruit, or jazz it up for dinner with sautéed mushrooms and Carmelized onions with A feta arugula salad on the side. My kid’s favorite way to eat them is rolled with honey and your favorite nut butter. You can replace the cornmeal with almond flour if you are sensitive to corn or if you want to turn the Crepes into a protein powerhouse. You can also use regular flour in place of the GF mix.
GF Cornmeal Crepes with Lemon Butter
By: Bekie A
4 eggs whisked
1 cup milk
1/4 cup stoneground cornmeal or almond flour
3/4 cup of Gluten Free flour mix or flour of choose
1 tsp salt
2 Tbsp of butter for the pan
–Mix together wet ingredients thoroughly. Add in dry ingredients and stir until there are no more lumps. Using a buttered pan or skillet (on Medium heat) pour a a little more than 1/4 cup onto the pan. Spread out either by shaking the handle of the pan or using a spatula to spread thin. Once they begin to bubble, flip. Cook for 30-45 seconds longer and remove with a large spatula.
Serve while hot.
Lemon Butter Sauce
4 Tbsp of butter melted
2 Tbsp lemon juice
Whisk together and drizzle on top.