This is a delicious way to enfold summer berries and fresh fruit. If you are dairy free, sorry, you are out of luck with this recipe. For those of you who are lactose intolerant, one Nutrilite Digestive Enzyme Complex taken before you eat should help.
Ingredients: 3/4 cup of Buttermilk; 1 Egg; 1 tbsp of melted Butter; 1/2 cup of Tapioca Flour; 1/4 cup of Cornmeal; 1 tsp of Baking Powder; 1/8 tsp of Salt.
Whisk together the dry ingredients in a large bowl with a spout for pouring. Beat the wet ingredients until well mixed then add them to the dry. Mix the batter until smooth. Heat on a medium setting a non-stick crêpe pan or I like to use an electric skillet prepped with Fulton Street Market Buttery Flavored Cooking Spray. You will have to spray a well seasoned skillet only one time. Pour 1/4 cup of batter on the skillet and let it cook 2 to 3 minutes on each side. The surface of the crêpe will be lightly browned.
Filling Ingredients: 1 cup of lofat Sour Cream; 2 cups of sliced fresh or frozen peaches; 1 tsp of vanilla and 2 dashes of cinnamon.
Combine the sour cream, vanilla and cinnamon. If using frozen peaches defrost and drain. Spread one side of the crêpe thinly with the sour cream mixture and place a small amount of peaches on one half of the crêpe. Fold over and lightly dust with confectioners sugar. Make sure your fruit is very ripe and freshly picked or flash frozen right after picking for the best flavor and nutrients.
Experiment with strawberries, cottage cheese, adding lemon juice to the crêpe batter with fresh blueberries, or fresh raspberries would be divine. Let me know how you get on with this recipe, I’d love feedback. The inspiration was found in The Gluten-Free Vegetarian Kitchen by Donna Klein
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