Recipe Gluten-free vanilla crepes with blueberry sauce : Practical and Delicious

Recipe Gluten-free vanilla crepes with blueberry sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Gluten-free vanilla crepes with blueberry sauce. You are currently reading Recipe Gluten-free vanilla crepes with blueberry sauce : Practical and Delicious. This recipe is the creation of the chef Emma Braz. Recipe Gluten-free vanilla crepes with blueberry sauce requires 20m, cook 35m and serve 4. Caution: allergy Contains milk, soy, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Tasty gluten free vanilla crepes with rich blueberry sauce - the all-round perfect dessert!

Ingredients:

10 Ingredients

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  3/4 cup gluten-free plain flour
  
  
  


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  1 tsp xanthan gum (optional, see note)
  
  
  


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  2 tsp caster sugar
  
  
  


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  3 eggs, lightly beaten
  
  
  


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  3/4 cup milk
  
  
  


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  4 scoops vanilla ice-cream
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  Canola oil spray
  
  
  



• Blueberry sauce



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  125g fresh blueberries or frozen blueberries
  
  
  


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  1/4 cup caster sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Sift flour and gum (if using) into a bowl. Stir in sugar. Whisk egg, milk and vanilla bean paste together in a jug. Gradually add egg mixture to flour mixture, whisking until smooth and combined. Cover. Set aside for 10 minutes.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, make sauce Combine blueberries, sugar and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes, or until sugar has dissolved. Bring to the boil. Reduce heat to medium. Simmer, uncovered, stirring occasionally, for 8 minutes or until sauce has thickened. Remove from heat.
  
  
  


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  Step 3
  
  
  
  
  Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
  
  
  


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  Step 4
  
  
  
  
  Serve crepes with ice-cream and blueberry sauce.
  
  
  

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