Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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Crepes

with Cannoli Cream

•Soy-free

You can fill these crepes with just about anything, but i love using cannoli cream filling

made from ricotta cheese and chocolate chips. delish!

to make the crepes: In a medium-size bowl, whisk together the flour blend,

sugar, salt, eggs, milk, and melted butter. Your batter should be thin and

smooth, like melted ice cream.

Lightly spray an 8-inch (20 cm) nonstick pan with cooking spray,

then heat over medium-high heat. Pour in about ¼ cup (60 ml) batter,

immediately tilting and rotating the skillet to coat the bottom. Cook the

crepe until set and golden brown on the bottom, about 1 minute.

Loosen the edge of the crepe with a rubber spatula, then flip it over

carefully with your fingertips and cook until just set, about 20 seconds

more. Swirl the pan to loosen the crepe, then transfer it to a plate and

cover with plastic wrap to keep warm. Repeat with the remaining batter

to make about 12 crepes.

to make the cannoli cream: Place the ricotta, heavy cream, powdered

sugar, and cinnamon in the bowl of a food processor or mini chopper and

pulse until smooth. Transfer to a small bowl and stir in the chocolate chips.

Place 1 crepe on a plate and spoon in a bit of the cannoli cream. Roll

and repeat to make 2 per person.

Yield: 6 servings

Chef’s Tip

Leftover crepes can be reheated the next day, just a few seconds per

side in a warm, dry sauté pan. For breakfast, I like them filled with savory

scrambled eggs or sweet fresh berries.

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:116

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:117

001-176_30969.indd 117 7/15/13 12:49 PM