Pastry chef Elise Smith shares her go-to gluten-free lemon crepes recipe packed with protein for your next brunch gathering.
Yes, this includes chocolate chip cookies, Dippin Dots, and crepes.
Shocking, we know.
As the saying goes: We always learn from our errors.
with just a few ingredients and no special equipment.
Trust: These will be on your brunch menu for years to come.
pastry chef, recipe developer, and host of Magnolia Network’sBaked from Scratchweb series
And turning them into a gluten-free treat is even simpler.
Thats it; batters done.
Next, Smith chills the batter for about an hour in the refrigerator to set.
Truly, its no more difficult than making pancakes.
The toppings, of course.
To learn more about how chef Smith dresses up these perfect gluten-free crepes, check out the full episode.
Refrigerate the batter for one hour.
Preheat a nonstick skillet over low-medium heat, and grease generously with unsalted butter.
Once the butter begins to bubble, slowly pour about 1/3 cup of batter into the center.
pastry chef, recipe developer, and host of Magnolia Network’sBaked from Scratchweb series
Carefully rotate the pan so that the batter covers the bottom of the pan.
Once the edges begin to golden, flip it over to cook the other side.
Once fully cooked on both sides, transfer it to a plate and let it cool.
Once cool enough to handle, fold the crepe into half and then half again to form a triangle.
Assemble on a plate.
Add assorted berries, and sprinkle with more powdered sugar if desired.
Need more breakfast ideas?
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